Effects of drying methods on antioxidant activities and reducing capacity of polysaccharides extracted from Onchidium struma

Authors

CHENG Zhiqing, Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China
SHEN Heding, Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China
YAO Lixiang, Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China
DIAO Ya, Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China

Abstract

The polysaccharide of Onchidium struma was extracted by using traditional hot water extraction and alcohol precipitation method，the influence of vacuum freeze drying and oven drying on the antioxidant activity of polysaccharides was investigated. The antioxidant activities of the polysaccharide was evaluated by scavenging DPPH free radical, hydroxyl free radical, surperoxide anion radical and sodium nitrite, and the total reducing capacity of polysaccharide was studied by spectrophotometric method. The results showed that the scavenging effect of freeze dried polysaccharide was stronger than the oven dried polysaccharide,the IC₅₀ for scavenging activities against DPPH free radical, hydroxyl and sodium nitrite were 4.14, 2.96 and 2.05 mg/mL,which showed the relationship to close-dependence,but the polysaccharide had little scavenging effect on surperoxide anion radical, and the reducing capacity was weak. The antioxidant activities of two polysaccharides were weaker than Vc under the same concentration.

Publication Date

12-28-2015

First Page

169

Last Page

172

DOI

10.13652/j.issn.1003-5788.2015.06.040

Recommended Citation

Zhiqing, CHENG; Heding, SHEN; Lixiang, YAO; and Ya, DIAO (2015) "Effects of drying methods on antioxidant activities and reducing capacity of polysaccharides extracted from Onchidium struma," Food and Machinery: Vol. 31: Iss. 6, Article 40.
DOI: 10.13652/j.issn.1003-5788.2015.06.040
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/40

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