Effects of different extraction methods on the structural, antioxidant and hypoglycemic properties of red pitaya stem polysaccharide. (30th March 2023)

• Record Type: Journal Article
• Authors: Tang, Yayuan; He, Xuemei; Liu, Guoming; Wei, Zhen; Sheng, Jinfeng; Sun, Jian; Li, Changbao; Xin, Ming; Li, Li; Yi, Ping
• Is Part Of: Food chemistry. Volume 405:Part A(2023)
• Publication Date: 2023-03-30
• Subjects: AGI α-Glucosidase inhibitory -- DSC Differential scanning calorimetry -- FT-IR Fourier transform-infrared spectroscopy -- MW Molecular weight -- NMR Nuclear magnetic resonance -- PSP Pitaya stem polysaccharide -- SEM Scanning electron microscopy -- SEC-MALLS-RI Size exclusion chromatography combined with multi-angle laser light scattering and refractive index detectors -- TGA Thermogravimetric analysis -- T-AOC Total antioxidant capacity; Pitaya stem polysaccharides -- Extraction methods -- Characterization -- Antioxidant activity -- Hypoglycemic activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134804
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Property and bioactivity of pitaya stem polysaccharide (PSP) from six extraction methods were comparatively evaluated. Based on the exponent v of S 2 z 1/2 = f(Mw ) and its U-shaped curve, six PSPs were highly branched macromolecules. PSP extracted by ultrasound existed as a more compact sphere-like conformation than that of the other PSPs. PSP extracted by hot water had the best antioxidant and hypoglycemic activities in vitro than that of the other PSPs. Abstract: Processing conditions can change the compositions and microstructures of polysaccharides, resulting in favorable and unfavorable effects on their chemical characteristics and bioactivites. Here, this study comparatively evaluated the effects of the commonly used hot water, alkaline, acidic, enzymatic, ultrasonic and hot water-alkaline extractions on the structural features and antioxidant and hypoglycemic properties of pitaya stem polysaccharides. Nuclear magnetic resonance spectroscopy showed six polysaccharides had similar glycosyl types. Scanning electron microscopy exhibited the surface morphology of the extracted six polysaccharides differed significantly. Polysaccharide obtained by hot water showed better antioxidant and hypoglycemic properties than that of the other polysaccharides. These data suggested that alkaline, acidic, enzymatic, ultrasonic and hot water-alkaline extractions have various influences on the degradation of polysaccharides without varying the major structure in comparison with hot water extraction. Additionally, monosaccharide composition and molecular weight of polysaccharides are two chief factors affecting the bioactivity of pitaya stem polysaccharides.