Characterization and antioxidant activity determination of polysaccharide from yam peel residue

Authors

HANG Shu-yang, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China
YANG Liu-zhi, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, China
SHI Miao-miao, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, China
YAN Yi-zhe, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, China
LIU Yan-qi, College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, ChinaFollow

Corresponding Author(s)

刘延奇（1964—），男，郑州轻工业大学教授，博士。E-mail:liuyanqi@zzuli.edu.cn

Abstract

Objective: This study aimed to fully develop the utilization value of yam bark. Methods: The extraction of polysaccharides from yam bark and the residue of polyphenols and flavonoids extracted by ethanol was carried out by water extraction and alcohol precipitation method. The polysaccharides of yam peel (P1) and yam peel residue (P2) were obtained. The structural characteristics and antioxidant activities of P1 and P2 were analyzed. Results: The yield of P1 and P2 were similar, but the polysaccharide content of P2 (33.5%) was about twice that of P1 (17.8%). Both P1 and P2 have loose and porous structures, and P2 has dense pores on its surface. Mannose, glucose, and galactose were the main monosaccharides in P1, while mannose was the main monosaccharide in P2. P1 and P2 not only have microcrystalline structures but also have polycrystalline system with crystal and amorphous structures. The two polysaccharide samples had the same functional groups and no protein was found in both the samples. Both P1 and P2 have three-helix helix structures, and their average molecular weight is 37 153.52 and 3 467.37, respectively. P2 is not as stable as P1. In the range of 0.2～1.0 mg/mL, and the antioxidant activities of P1 and P2 increased with their concentrations. P2 had better antioxidant activity than P1. The IC₅₀ values of the DPPH radical scavenging rate of P1 and P2 were 0.964 and 0.586 mg/mL, respectively, and the IC₅₀ values of hydroxyl radical scavenging ability were 0.962 and 0.711 mg/mL, respectively. Conclusion: After ethanol extraction of polyphenols and flavonoids, the residue of yam peel still contains rich polysaccharides. Moreover, P2 has better structural characteristics and antioxidant activity than P1.

Publication Date

4-25-2023

First Page

153

Last Page

158,206

DOI

10.13652/j.spjx.1003.5788.2022.80479

Recommended Citation

Shu-yang, HANG; Liu-zhi, YANG; Miao-miao, SHI; Yi-zhe, YAN; and Yan-qi, LIU (2023) "Characterization and antioxidant activity determination of polysaccharide from yam peel residue," Food and Machinery: Vol. 39: Iss. 2, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2022.80479
Available at: https://www.ifoodmm.cn/journal/vol39/iss2/25

References

[1] HUANG H, JIANG Q, CHEN Y, et al. Preparation,physic-chemical characterization and biological activities of two modified starches from yam （Dioscorea opposita Thunb.）[J]. Food Hydrocolloids, 2016, 55: 244-253.
[2] JU Y, XUE Y, HUANG J,et al. Antioxidant Chinese yam polysaccharides and its pro-proliferative effect on endometrial epithelial cells[J]. International Journal of Biological Macromolecules, 2014, 66: 81-85.
[3] LI Q M, LI Y, ZOU J H, et al. Influence of adding Chinese yam （Dioscorea opposita Thunb.） flour on dough rheology, gluten structure, baking performance, and antioxidant properties of bread[J]. Foods, 2020, 9（3）: 256.
[4] CHEN J N, GAO Q, LIU C, et al. Comparison of volatile components in 11 Chinese yam （Dioscorea spp.） varieties[J]. Food Bioscience, 2020, 34: 100531.
[5] KIM M, GU M J, LEE J G, et al. Quantitative analysis of bioactivephenanthrenes in Dioscorea batatas decne peel, a discarded biomass from postharvest processing[J]. Antioxidants, 2019, 8（11）: 541.
[6] LUO D. Optimization of total polysaccharide extraction from Dioscorea nipponica Makino using response surface methodology and uniform design[J]. Carbohydrate Polymers, 2012, 90（1）: 284-288.
[7] WANG Y, YANG Z, WEI X. Antioxidant activities potential of tea polysaccharide fractions obtained by ultra filtration[J]. International Journal of Biological Macromolecules, 2012, 50（3）: 558-564.
[8] MA F, ZHANG Y, LIU N, et al. Rheological properties of polysaccharides from Dioscorea opposita Thunb.[J]. Food Chemistry, 2017, 227: 64-72.
[9] CHENG Z, HU M, TAO J, et al. The protective effects of Chinese yam polysaccharide against obesity-induced insulin resistance[J]. Journal of Functional Foods, 2019, 55: 238-247.
[10] 许世浩, 刘宏炳, 何晨露, 等. 酒糟总氨基酸、总多酚、多糖含量测定及抗氧化活性研究[J]. 化学试剂, 2022, 44（1）: 32-38.
[11] 苗晶囡, 邱军强, 李海霞, 等. 一种黑木耳酸性多糖的分离纯化及其结构鉴定[J]. 食品研究与开发, 2019, 40（6）: 1-8.
[12] GAN J, HUANG Z, YU Q, et al. Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel[J]. Food Hydrocolloids, 2020, 101: 105549.
[13] MA Q, MA Z, WANG W, et al. The effects of enzymatic modification on the functional ingredient-Dietary fiber extracted from potato residue[J]. LWT, 2022, 153: 112511.
[14] ABUDUWAILI A, NUERXIATI R, MUTAILIFU P, et al. Isolation, structural modification, characterization, and bioactivity of polysaccharides from Folium Isatidis[J]. Industrial Crops and Products, 2022, 176: 114319.
[15] WANG K, LI M, WEN X, et al. Optimization of ultrasound-assisted extraction of okra （Abelmoschus esculentus （L.） Moench） polysaccharides based on response surface methodology and antioxidant activity[J].International Journal of Biological Macromolecules, 2018, 114: 1 056-1 063.
[16] ROZI P, ABUDUWAILI A, MA S, et al. Isolations, characterizations and bioactivities of polysaccharides from the seeds of three species Glycyrrhiza[J]. International Journal of Biological Macromolecules, 2020, 145: 364-371.
[17] DU X, BAI X, GAO W, et al. Properties of soluble dietary fibre from defatted coconut flour obtained through subcritical water extraction[J]. International Journal of Food Science & Technology, 2019, 54（4）: 1 390-1 404.
[18] JIA M, CHEN J, LIU X, et al. Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation[J]. Food Hydrocolloids, 2019, 94: 468-474.
[19] XU J, XU L L, ZHOU Q W, et al. Enhanced in vitro antioxidant activity of polysaccharides from Enteromorpha prolifera by enzymatic degradation[J]. Journal of Food Biochemistry, 2016, 40（3）: 275-283.
[20] CUI Y, LIU X, LI S, et al. Extraction, characterization and biological activity of sulfated polysaccharides from seaweed Dictyopterisdivaricata[J]. International Journal of Biological Macromolecules, 2018, 117: 256-263.
[21] LIU Y, DU Y Q, WANG J H, et al. Structural analysis and antioxidant activities of polysaccharide isolated from Jinqian mushroom[J]. International Journal of Biological Macromolecules, 2014, 64: 63-68.
[22] WEI M X, WU Y M, CHEN D Z, et al. Changes of free radicals and digestive enzymes in saliva in cases with deficiency in syndrome[J]. Journal of Biomedical Research, 2010, 24（3）: 250-255.
[23] ZHANG T, YE J, XUE C, et al. Structural characteristics and bioactive properties of a novel polysaccharide from Flammulina velutipes[J]. Carbohydrate Polymers, 2018, 197: 147-156.
[24] 姚月华, 唐宁, 应煦锐, 等. 红萍多糖结构特征、流变特性及抗氧化活性[J]. 食品与机械, 2022, 38（3）: 154-159, 172.
[25] ZHAO M, YANG N, YANG B, et al. Structural characterization of water-soluble polysaccharides from Opuntia monacantha cladodes in relation to their anti-glycated activities[J]. Food Chemistry, 2007, 105（4）: 1 480-1 486.
[26] CHEN F, HUANG G, YANG Z, et al. Antioxidant activity of Momordica charantia polysaccharide andits derivatives[J]. International Journal of Biological Macromolecules, 2019, 138: 673-680.
[27] WANG Y, LI X, CHEN X, et al. Effect of stir-frying time during Angelica Sinensis Radix processing with wine on physicochemical, structure properties and bioactivities of polysaccharides[J]. Process Biochemistry, 2019, 81: 188-196.
[28] SOUISSI N, BOUGHRIBA S, ABDELHEDI O, et al. Extraction, structural characterization, and thermal and biomedical properties of sulfated polysaccharides from razor clam Solen marginatus[J]. RSC advances, 2019, 9（20）: 11 538-11 551.
[29] HAJJI M, HAMDI M, SELLIMI S, et al. Structural characterization, antioxidant and antibacterial activities of a novel polysaccharide from Periploca laevigata root barks[J]. Carbohydrate Polymers, 2019, 206: 380-388.
[30] 林军, 李高阳, 黄帆, 等. 分级醇沉紫薯多糖抗氧化活性与稳定性[J]. 食品与机械, 2022, 38（3）: 189-196.
[31] 张秋红. 超声细胞破碎仪辅助提取桑葚多糖及其抗氧化性分析[J]. 食品与机械, 2022, 38（6）: 168-172.