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Optimization of Extraction Process and Antioxidant Capacity of Polysaccharides from Zizyphus jujuba cv. Junzao

LI Yunlong1,2, YU Zhenyu3, GAO Haiyan1,2,*, YANG Hailong4, ZHENG Quan5, LI Xia5   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Key Laboratory of Fruits
    and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute,
    Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; 3. Aksu Vocational and Technical College, Aksu 843000, China;
    4. College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China; 5. Forestry Bureau of Zhuji City,
    Zhuji 311800, China; 6. Specialized Farmers Cooperatives of Aksu Maoyuan Fruit, Aksu 843000, China
  • Online:2015-02-25 Published:2015-02-16
  • Contact: GAO Haiyan

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Abstract:

Polysaccharides with antioxidant activity were extracted from Zizyphus jujuba cv. Junzao fruits with hot water
after ultrasonic pretreatment (120 W ultrasonic power, 60 ℃ for 30 min). Important extraction conditions were optimized
by employing response surface methodology based on Box-Behnken design. An extraction temperature of 83 ℃ and 4 h
extraction with a liquid-to-solid ratio of 17:1 (mL/g) were found to be optimal. The extraction yield of crude polysaccharides
under the optimized conditions was 9.51%. The crude polysaccharides from Zizyphus jujuba cv. Junzao had free radical
scavenging capacity, and at a concentration of 5.0 mg/mL, the ABTS+· and DPPH racial scavenging rates were 54.29% and
51.43%, respectively.

Key words: response surface methodology, polysaccharides, ultrasonic, antioxidant capacities

CLC Number: