Effects of different extraction methods on the structure, antioxidant activity, α‐amylase, and α‐glucosidase inhibitory activity of polysaccharides from Potentilla discolor Bunge. Issue 10 (19th August 2021)

• Record Type: Journal Article
• Authors: Zheng, Qingsong; Chen, Juncheng; Yuan, Yi; Wan, Liting; Li, Lin; Zhang, Xia; Li, Bing
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 10(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-08-19
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15826
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Three different methods, namely hot water extraction (HWE), ultrasound‐assisted extraction (UAE), and microwave‐assisted extraction (MAE), were used to extract Potentilla discolor Bunge polysaccharides (PDBP). The effects of different extraction methods on the yield, chemical structure, antioxidant, α‐amylase, and α‐glucosidase activities of PDBP were investigated in this study. The results showed that MAE led to the highest PDBP yield (4.56%), the highest percentage of high molecular weight fraction, the highest galacturonic acid content, the highest antioxidant scavenging activity, and the highest α‐glucosidase inhibitory activity. Besides, PDBP extracted by MAE have a unique surface morphology and better thermal stability. These findings suggest that MAE might be a potential technique that can be used in industry to extract PDBP with high bioactivities. Novelty impact statement: Three different extraction methods were used to extract Potentilla discolor Bunge polysaccharides (PDBP). Different extraction methods affected the structure and activity of PDBP. PDBP by microwave‐assisted extraction (MAE) has higher antioxidant ability and α‐glucosidase inhibitory activity than other extraction methods.