Structure characterization and antioxidant activity of polysaccharides from Chinese quince seed meal. (1st November 2017)

• Record Type: Journal Article
• Authors: Wang, Li; Liu, Hua-Min; Qin, Guang-Yong
• Is Part Of: Food chemistry. Volume 234(2017)
• Page Start: 314
• Page End: 322
• Publication Date: 2017-11-01
• Subjects: Seed polysaccharides -- Characterization -- Antioxidant activity -- Chinese quince; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.05.002
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A novel polysaccharide fraction was isolated from meal of Chinese quince seeds. The structural characterization and bioactivities were studied. Chinese quince seed meal polysaccharides exhibited strong antioxidant activities. Abstract: In the present study, three polysaccharide fractions, QSMP-1, QSMP-2, and QSMP-3, were isolated and purified from the seed meal of Chinese quince. These fractions' structures were investigated by high performance anion exchange chromatography (HPAEC), gel permeation chromatography (GPC), Fourier transform infrared (FT-IR), and nuclear magnetic resonance (NMR), and their antioxidant activities were assessed. The results showed that QSMP-1 is a novel polysaccharide with a backbone mainly composed of →4)-Glc p -(1→, →6)-Glc p -(1→, →6)-Gal p -(1→, →2, 3, 4)-Xyl p -(1→. The side chains consist of →4)-Ara p -(1→, →3, 4)-Ara p -(1→, →2)-Gal p -(1→, →4)-Man p -(1→, →3)-Gal p -(1→, and →3, 6)-Glc p -(1→ with the non-reducing terminals Glc p and Gal p . QSMP-1 exhibited effective antioxidant activities by ferrous ion chelation and superoxide anion-scavenging in a dose-dependent manner. These investigations of the polysaccharides from the seed meal of Chinese quince provide a scientific basis for the use of the by-products of quince seed oil processing, particularly as an ingredient in functional foods and medicines.