A water-soluble polysaccharide from Anethum graveolens seeds: Structural characterization, antioxidant activity and potential use as meat preservative
| Autor: | Brigitte Thomasset, Mohamed Hajji, Ghada Ksouda, Aude Falcimaigne-Gordin, Moncef Nasri, Franck Merlier |
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| Rok vydání: | 2021 |
| Předmět: |
Arabinose
Preservative Cold storage 02 engineering and technology Polysaccharide Biochemistry Antioxidants 03 medical and health sciences chemistry.chemical_compound Polysaccharides Structural Biology Carbohydrate Conformation Molecular Biology Chromatography High Pressure Liquid 030304 developmental biology chemistry.chemical_classification 0303 health sciences Chromatography Anethum graveolens General Medicine 021001 nanoscience & nanotechnology Ascorbic acid Hot water extraction Solubility chemistry Dietary Supplements Seeds Thermogravimetry Food Preservatives Lipid Peroxidation Gas chromatography–mass spectrometry 0210 nano-technology |
| Zdroj: | International Journal of Biological Macromolecules. 167:516-527 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2020.12.006 |
| Popis: | A novel water-soluble polysaccharide named AGP1 was successfully isolated from seeds of Anethum graveolens by hot water extraction and further purified by DEAE-Sepharose chromatography. AGP1 has a relative molecular weight of 2.1 104 Da determined by Ultra-high-performance liquid chromatography (UHPLC). The AGP1 characterization was investigated by chemical and instrumental analysis including gas chromatography mass spectrometry (GC–MS), Fourier transform infrared (FT-IR) spectroscopy and X-ray diffraction. Results showed that AGP1 was mainly composed of glucose, galactose, mannose and arabinose in a molar percent of 54.3, 23.8, 14.7 and 7.2, respectively. The thermogravimetry analysis (TGA) and the differential scanning calorimetry (DSC) were used and showed that AGP1 has good thermal stability until 275 °C. Moreover, the purified polysaccharide demonstrated an appreciable in vitro antioxidant potential. The addition of the AGP1, particularly at 0.3% (w/w), in turkey sausages instead of ascorbic acid, as preservative, reduced the lipid peroxidation, preserved the pH and color and improved the bacterial stability during cold storage at 4 °C for 12 days. Overall, the results showed that the AGP1 deserves to be developed as functional and bioactive components for the food and nutraceutical industries. |
| Databáze: | OpenAIRE |
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