Enzymatic extraction of pectic oligosaccharides from finger citron (Citrus medica L. var. sarcodactylis Swingle) pomace with antioxidant potential. Issue 20 (1st September 2021)

• Record Type: Journal Article
• Authors: Yu, Min; Xia, Yuandan; Xie, Wangling; Li, Yunlong; Yu, Xinjun; Zheng, Jianyong; Zhang, Yinjun
• Is Part Of: Food & function. Volume 12:Issue 20(2021)
• Page Start: 9855
• Page End: 9865
• Publication Date: 2021-09-01
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/d1fo01576a
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : POS was obtained from finger citron pomace by enzymatic optimization extraction, with the highest yield of 64.5%. The purified FCPOS-1 possessed remarkable antioxidant properties, especially scavenging activity against DPPH radicals up to 94.07%. Abstract : Finger citron pomace is a cheap and renewable by-product of the citrus processing industry, representing up to 60% of the fruit biomass. In this study, a pectinase-based and ultrasonic-assisted method was firstly used to extract pectic oligosaccharides (POS) from finger citron pomace. Using the orthogonal experiment design (OED), the maximum conversion rate of up to 64.5% from pomace to POS was obtained under the extraction conditions of 0.25 mg mL −1 pectinase and 50 mg mL −1 pectin at 45 °C and pH 4.5 for 2 h. The extracted POS was then fractionated and purified to homogeneous oligosaccharides (FCPOS-1) with a molecular weight of 2.15 kDa, and the analyses of monosaccharide composition, FTIR, NMR and ESI-MS indicated that FCPOS-1 consisted of GalA and a small amount of mannose, galactose and arabinose. Multiple antioxidant activity assays in vitro revealed that FCPOS-1 possessed remarkable antioxidant properties, especially scavenging activity against DPPH radicals up to 94.07%. FCPOS-1 has the potential to be an effective natural antioxidant for applications in the food and pharmaceutical industries.