Abstract
A comparison of chestnut polysaccharide extraction using ultrasound-assisted extraction (UAE) and hot water extraction (HWE) demonstrated that UAE is superior to HWE due to its higher extraction efficiency. Scanning electron microscopy (SEM), thermogravimetric analysis-differential scanning calorimetry (TGA-DSC) and Fourier-transform infrared spectroscopy (FTIR) were used to characterize the ultrasound-assisted-extracted polysaccharide (UAEP) and hot water-extracted polysaccharide (HWEP). SEM images revealed that the UAEP and chestnut residue were crushed, with particle sizes that were smaller than those of the HWEP, which was related to the breakage of long-chain polysaccharides. TGA-DSC showed a higher transition temperature and enthalpy value for the UAEP than the HWEP, and the FTIR spectrum revealed typical characteristics of polysaccharides, with some differences between the UAEP and HWEP. The evaluation of antioxidant activities showed that the UAEP had stronger antioxidant capacities than the HWEP, regardless of the reducing power and DPPH-, ABTS- and hydroxyl radical-scavenging activities, suggesting that ultrasound is an optimal method to rapidly extract chestnut polysaccharide, a potential natural antioxidant.
Award Identifier / Grant number: 201204401
Funding statement: The authors thank the Forestry Industry Research Special Funds for Public Welfare Projects (NO. 201204401) from the Ministry of Forestry of the People’s Republic of China and the Fundamental Research Funds for the Central Universities (2015ZCQ-SW-04) for their financial support.
Abbreviations
- HWE
hot water extraction
- HWEP
hot water-extracted polysaccharide
- HWER
hot water-extracted residue
- UAE
ultrasound-assisted extraction
- UAEP
ultrasound-assisted-extracted polysaccharide
- UAER
ultrasound-assisted-extracted residue
- SEM
scanning electron microscopy;
- TGA-DSC
thermogravimetric analysis-differential scanning calorimetry
- FTIR
Fourier-transform infrared spectroscopy.
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition
- Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation
- Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide
- Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
- Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean
- Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber
- Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition
- Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
- Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
- Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition
- Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation
- Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide
- Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
- Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean
- Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber
- Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition
- Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
- Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
- Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology