Characterization and antioxidant activity determination of polysaccharide from yam peel residue
Food and Machinery, ISSN: 1003-5788, Vol: 39, Issue: 2, Page: 153-158
2023
- 5Citations
- 112Usage
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Metrics Details
- Citations5
- Citation Indexes5
- Usage112
- Downloads73
- Abstract Views39
Article Description
Objective; This study aimed to fully develop the utilization value of yam hark. Methods; The extraction of polysaccharides from yam bark and the residue of polyphenols and flavonoids extracted by ethanol was carried out by water extraction and alcohol precipitation method. The polysaccharides of yam peel (PI) and yam peel residue (P2) were obtained. The structural characteristics and antioxidant activities of PI and P2 were analyzed. Results; The yield of PI and P2 were similar, but the polysaccharide content of P2 (33.5%) was about twice that of PI (17.8%). Both PI and P2 have loose and porous structures, and P2 has dense pores on its surface. Mannose, glucose, and galactose were the main monosaccharides in PI, while mannose was the main monosaccharide in P2. PI and P2 not only have microcrystalline structures but also have polycrystalline system with crystal and amorphous structures. The two polysaccharide samples had the same functional groups and no protein was found in both the samples. Both PI and P2 have three-helix helix structures, and their average molecular weight is 37 153.52 and 3 467.37, respectively. P2 is not as stable as PI. In the range of 0.2"-'1.0 mg/mL, and the antioxidant activities of PI and P2 increased with their concentrations. P2 had better antioxidant activity than PI. The IC50 values of the DPPH radical scavenging rate of PI and P2 were 0.964 and 0.586 mg/mL, respectively, and the IC50 values of hydroxyl radical scavenging ability were 0.962 and 0.711 mg/mL, respectively. Conclusion; After ethanol extraction of polyphenols and flavonoids, the residue of yam peel still contains rich polysaccharides. Moreover, P2 has better structural characteristics and antioxidant activity than PI.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85183952440&origin=inward; http://dx.doi.org/10.13652/j.spjx.1003.5788.2022.80479; https://www.ifoodmm.cn/journal/vol39/iss2/25; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=1485&context=journal; https://dx.doi.org/10.13652/j.spjx.1003.5788.2022.80479; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.spjx.1003.5788.2022.80479
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