Composition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction

doi:10.1016/j.ijbiomac.2013.10.043

International Journal of Biological Macromolecules

Volume 63, February 2014, Pages 150-153

https://doi.org/10.1016/j.ijbiomac.2013.10.043 Get rights and content

Highlights

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The extractability of crude Zizyphus jujuba cv. Junzao polysaccharides was significantly enhanced by the ultrasound treatment.
•
CZPU contained more glucose than CZPH.
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CZPU showed stronger antioxidant activities compared with CZPH.

Abstract

Crude Zizyphus Jujuba cv. Junzao polysaccharides (CZP) were extracted by hot water and ultrasound-assisted extraction respectively. Using a short application of ultrasound, the yield of polysaccharides increased from 6.23 to 7.95%, which represents an increase of about 27.6%. Both CZPU and CZPH were composed of arabinose, rhamnose, glucose, galactose, and mannose. However, the molar ratio of CZPU was 5.46: 4.96: 5.17: 2.63: 1, while it was 5.46: 4.89: 3.65: 2.54: 1 for CZPH. Furthermore, CZPU had stronger antioxidant activities than CZPH by evaluating in hydroxyl radical and ferric-reducing antioxidant power (FRAP) assay.

Introduction

Hot water extraction is the most common method used for the production of polysaccharides. Many papers aimed at investigating the influence of extraction parameters on the yield of polysaccharides [1], [2]. It should be noted that hot water extraction of polysaccharides is associated with long extraction time and high temperature. Ultrasonic assisted extraction has drawn more attention for its lower temperature and enhanced yields [3], [4].

Published data indicate that herbal polysaccharides possess antioxidative, immunobiological, anti-viral, anti-tumor and other biological activities [5], [6]. Ziziphus jujube, which mainly distributed in the subtropical regions of Asia, has been cultivated for over three thousand years and used as food, food additives, flavors, and pharmaceuticals for a long time. At present, much of the annual Chinese jujube production has been consumed in fresh and dry forms. The investigation of effects of both ultrasound-assisted and hot water extraction on polysaccharides structure and the corresponding antioxidant activities is rather limited. Therefore, the main objective of this work was to compare the yield and composition of crude Zizyphus Jujuba cv. Junzao polysaccharides by ultrasound-assisted extraction (CZPU) and hot water extraction (CZPH). Moreover, the antioxidant properties of both CZPU and CZPH were evaluated and compared for the purpose of assessing the efficacy.

Section snippets

Materials

The fruit of Zizyphus jujuba cv. Junzao was obtained from Xinjiang University (Urumqi, China) and was pretreated according to previous method [7]. All other chemical reagents were of analytical grade.

Extraction procedure

Ground Zizyphus Jujuba cv. Junzao was pretreated to obtain dried ethanol-insoluble residues. The residues were extracted with hot water and ultrasound, respectively. The hot water extraction was carried out at 80 °C for 3 h and the ultrasonically assisted extraction was carried out at 50 °C for 20 min.

Extraction yield of CZP

The ultrasound-assisted extraction affected positively the yield of polysaccharides compared to the classical method. Using a short application of ultrasound, the total yield of polysaccharides increased from 6.23 to 7.95%, which represents an increase of about 27.6%. The increase of extraction yield of CZPU might be due to degradation of the cell wall or translation of water insoluble materials into water soluble components and/or releasing of attached components such as

Conclusions

According to the above results, it can be concluded that the extractability of crude Zizyphus jujuba cv. Junzao polysaccharides was significantly enhanced by the ultrasound treatment. Compared with CZPH, CZPU showed better antioxidant activities. The antioxidant mechanisms of CZPU may be attributed to strong hydrogen donating ability, a metal chelating ability, and their effectiveness as scavengers of hydroxyl radical and DPPH radical.

Acknowledgements

This work was supported by Research Fund of National 12th Five-Year Plan of China (2011AA100806-3), the National Natural Science Foundation of China (31171703 and 31371812), Industry-Academia Cooperation Innovation Fund Projects of Jiangsu Province (BY20120460), the Open Project Program of State Key Laboratory of Dairy Biotechnology, Bright Dairy & Food Co. Ltd. (SKLDB2011- 002), and Fundamental Research Funds for the Central Universities (JUSRP211A30).

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Short communicationComposition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction

Highlights

Abstract

Introduction

Section snippets

Materials

Extraction procedure

Extraction yield of CZP

Conclusions

Acknowledgements

Food Chem.

Ultrason. Sonochem.

J. Food Eng.

Carbohydr. Polym.

Int. J. Biol. Macromol.

Carbohydr. Polym.

Ultrason. Sonochem.

Short communication
Composition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction