Preparation, deproteinization, characterization, and antioxidant activity of polysaccharide from Medemia argun fruit

Jalaleldeen Khaleel Mohammed¹, Amer Ali Mahdi², Mohamed Ismael Ahmed³, Mengjiao Ma⁴, Hongxin Wang⁵

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Ministry of Agriculture Animal resources and Irrigation, Khartoum State, Khartoum, Sudan.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
³ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science and Technology, Nyala Technical College, Souwth Darfur State, Sudan.
⁴ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
⁵ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: hxwang@jiangnan.edu.cn.

PMID: 31706818
DOI: 10.1016/j.ijbiomac.2019.11.050

Preparation, deproteinization, characterization, and antioxidant activity of polysaccharide from Medemia argun fruit

Jalaleldeen Khaleel Mohammed et al. Int J Biol Macromol. 2020.

. 2020 Jul 15:155:919-926.

doi: 10.1016/j.ijbiomac.2019.11.050. Epub 2019 Nov 9.

Authors

Jalaleldeen Khaleel Mohammed¹, Amer Ali Mahdi², Mohamed Ismael Ahmed³, Mengjiao Ma⁴, Hongxin Wang⁵

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Ministry of Agriculture Animal resources and Irrigation, Khartoum State, Khartoum, Sudan.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
³ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science and Technology, Nyala Technical College, Souwth Darfur State, Sudan.
⁴ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
⁵ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: hxwang@jiangnan.edu.cn.

PMID: 31706818
DOI: 10.1016/j.ijbiomac.2019.11.050

Abstract

In this study, the crude polysaccharide from argun palm (Medemia argun) fruit was extracted with hot water and deproteinized by four different methods. Its structure characterization, thermal property and antioxidant activity were investigated by FT-IR spectroscopy, Scanning electron microscope, Congo-red, I₂-KI, DPPH^• assay, ABTS^•+ assay, TGA and DSC analysis. It indicated that the NaCl method was the best method in deproteinization. The argun fruit polysaccharide linked by the β-glycosidic bonds. The molecular weight of polysaccharide deproteinized with NaCl was 4.46 × 10⁵ Da. It showed that the polysaccharide from argun palm fruit consisted of fructose, arabinose, rhamnose, galactose, glucose, xylose, and galacturonic acid. The result of TGA and DSC assay indicated that argun fruit polysaccharide has a favorable thermal stability. It was proved that, the argun fruit polysaccharide possessed high antioxidant activity and would be a new natural antioxidant.

Keywords: Antioxidant activity; Deproteinization; Structural characterization.

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Preparation, deproteinization, characterization, and antioxidant activity of polysaccharide from Medemia argun fruit

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Preparation, deproteinization, characterization, and antioxidant activity of polysaccharide from Medemia argun fruit

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Abstract

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Medical