Extraction optimisation and antioxidant activities in vitro of polysaccharides from Allium macrostemon Bunge |
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| Authors: | Zhanjun Zhang Fuhua Wang Mingchun Wang Liping Ma Xiaoxiong Zeng |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Department of Horticulture, Yangzhou Vocational College of Environment and Resources, Yangzhou 225127, China;3. Department of Chemical Engineering, Yangzhou Polytechnic Institute, Yangzhou 225127, China |
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| Abstract: | A four‐factor and three‐level Box–Behnken design was used to optimise the extraction parameters for polysaccharides from Allium macrostemon Bunge (AMBP). As a result, the optimal conditions for AMBP extraction were the following: extraction temperature, 87 °C; ratio of water to raw material, 12 mL g?1; extraction time, 100 min; and extraction times, 3. Then, a graded ethanol precipitation was used to fractionate the water‐extractable polysaccharides, resulting in three polysaccharides fractions of AMBP40, AMBP60 and AMBP80. During in vitro antioxidant assay, AMBP40 exhibited relative stronger scavenging activities on hydroxyl radical and superoxide radical and metal chelating activity than AMBP60 and AMBP80. The differences in antioxidant activities in vitro might be due to their differences in molecular weight and uronic acid content. |
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| Keywords: | Allium macrostemon Bunge antioxidant activity extraction polysaccharides response surface methodology |
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