Optimization of Extraction Process, Structure Characterization, and Antioxidant Activity of Polysaccharides from Different Parts of Camellia oleifera Abel
文献类型： 外文期刊
作者： Feng, Shiling 1 ; Tang, Min 1 ; Jiang, Zhengfeng 1 ; Ruan, Yunjie 1 ; Liu, Li 1 ; Kong, Qingbo 1 ; Xiang, Zhuoya 1 ; Chen, Tao 1 ; Zhou, Lijun 1 ; Yang, Hongyu 1 ; Yuan, Ming 1 ; Ding, Chunbang 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Life Sci, Yaan 625014, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China
关键词： Camellia oleifera; Box-Behnken design; physicochemical property; antioxidant activity
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 20 期
页码：
收录情况： SCI
摘要： The flowers, leaves, seed cakes and fruit shells of Camellia oleifera are rich in bioactive polysaccharides, which can be used as additives in food and other industries. In this study, a Box-Behnken design was used to optimize the extraction conditions of polysaccharides from C. oleifera flowers (P-CF), leaves (P-CL), seed cakes (P-CC), and fruit shells (P-CS). Under the optimized extraction conditions, the polysaccharide yields of the four polysaccharides were 9.32% +/- 0.11 (P-CF), 7.57% +/- 0.11 (P-CL), 8.69% +/- 0.16 (P-CC), and 7.25% +/- 0.07 (P-CS), respectively. Polysaccharides were mainly composed of mannose, rhamnose, galacturonic acid, glucose, galactose, and xylose, of which the molecular weights ranged from 3.31 kDa to 128.06 kDa. P-CC had a triple helix structure. The antioxidant activities of the four polysaccharides were determined by Fe2+ chelating and free radical scavenging abilities. The results showed that all polysaccharides had antioxidant effects. Among them, P-CF had the strongest antioxidant activity, of which the highest scavenging ability of DPPH center dot, ABTS(center dot+), and hydroxyl radical could reach 84.19% +/- 2.65, 94.8% +/- 0.22, and 79.97% +/- 3.04, respectively, and the best chelating ability of Fe2+ could reach 44.67% +/- 1.04. Overall, polysaccharides extracted from different parts of C. oleifera showed a certain antioxidant effect, and could be developed as a new type of pure natural antioxidant for food.
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