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Optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from Eucommia ulmoides Oliver leaf
Microwave-induced technique was combined with response surface methodology for optimizing the isolation of polysaccharides from Eucommia ulmoides Oliver leaf. The maximum polysaccharides yield of 12.31% was achieved by microwave extraction at 74 °C for 15 min with a solid to liquid ratio of 1:29 g/m...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920044/ https://www.ncbi.nlm.nih.gov/pubmed/29700373 http://dx.doi.org/10.1038/s41598-018-24957-0 |
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author | Xu, Jikun Hou, Huijie Hu, Jingping Liu, Bingchuan |
author_facet | Xu, Jikun Hou, Huijie Hu, Jingping Liu, Bingchuan |
author_sort | Xu, Jikun |
collection | PubMed |
description | Microwave-induced technique was combined with response surface methodology for optimizing the isolation of polysaccharides from Eucommia ulmoides Oliver leaf. The maximum polysaccharides yield of 12.31% was achieved by microwave extraction at 74 °C for 15 min with a solid to liquid ratio of 1:29 g/mL, which agreed with the predicted value and was 2.9-fold higher than that of the conventional heat-reflux extraction method. The dominant bioactive constituent in extracts was chlorogenic acid (1.3–1.9%), followed by geniposidic acid (1.0–1.7%). The polysaccharides from the optimized extraction had a high molecular weight and polydispersity (M(w) 38,830 g/mol, M(w)/M(n) 2.19), as compared to the fraction prepared in the absence of microwave (M(w) 12,055 g/mol, M(w)/M(n) 1.26). Glucose was the dominant sugar component (38.2–39.1%) of heterogeneous polysaccharides which belonged to a structure of β-type acidic heteropolysaccharides with a glucan group and highly branched degree. The polysaccharides showed a higher DPPH radical scavenging index (0.87–1.22) than BHT (0.41) but lower than BHA (3.56), which can act as a favorable antioxidant in functional food. |
format | Online Article Text |
id | pubmed-5920044 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-59200442018-05-01 Optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from Eucommia ulmoides Oliver leaf Xu, Jikun Hou, Huijie Hu, Jingping Liu, Bingchuan Sci Rep Article Microwave-induced technique was combined with response surface methodology for optimizing the isolation of polysaccharides from Eucommia ulmoides Oliver leaf. The maximum polysaccharides yield of 12.31% was achieved by microwave extraction at 74 °C for 15 min with a solid to liquid ratio of 1:29 g/mL, which agreed with the predicted value and was 2.9-fold higher than that of the conventional heat-reflux extraction method. The dominant bioactive constituent in extracts was chlorogenic acid (1.3–1.9%), followed by geniposidic acid (1.0–1.7%). The polysaccharides from the optimized extraction had a high molecular weight and polydispersity (M(w) 38,830 g/mol, M(w)/M(n) 2.19), as compared to the fraction prepared in the absence of microwave (M(w) 12,055 g/mol, M(w)/M(n) 1.26). Glucose was the dominant sugar component (38.2–39.1%) of heterogeneous polysaccharides which belonged to a structure of β-type acidic heteropolysaccharides with a glucan group and highly branched degree. The polysaccharides showed a higher DPPH radical scavenging index (0.87–1.22) than BHT (0.41) but lower than BHA (3.56), which can act as a favorable antioxidant in functional food. Nature Publishing Group UK 2018-04-26 /pmc/articles/PMC5920044/ /pubmed/29700373 http://dx.doi.org/10.1038/s41598-018-24957-0 Text en © The Author(s) 2018 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Xu, Jikun Hou, Huijie Hu, Jingping Liu, Bingchuan Optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from Eucommia ulmoides Oliver leaf |
title | Optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from Eucommia ulmoides Oliver leaf |
title_full | Optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from Eucommia ulmoides Oliver leaf |
title_fullStr | Optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from Eucommia ulmoides Oliver leaf |
title_full_unstemmed | Optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from Eucommia ulmoides Oliver leaf |
title_short | Optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from Eucommia ulmoides Oliver leaf |
title_sort | optimized microwave extraction, characterization and antioxidant capacity of biological polysaccharides from eucommia ulmoides oliver leaf |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920044/ https://www.ncbi.nlm.nih.gov/pubmed/29700373 http://dx.doi.org/10.1038/s41598-018-24957-0 |
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