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Polysaccharide of caper (Capparis spinosa L.) Leaf: Extraction optimization, antioxidant potential and antimicrobial
Farzad Mazarei1, Hossein Jooyandeh2, Mohammad Noshad3
1M.Sc. in Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran.
Abstract:
Three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) based on the single-factor experiments was used to optimize the extracting parameters of crude polysaccharides (CPSs) from the Capparis spinosa leaves (CSL) including extraction time (ETi, 60-120min), extraction temperature (ETe, 60-80°C), and the water/solid ratio (W/S, 6-16). The optimal process conditions in order to the highest yield (6.73%) of CSL-CPSs were 119.8min ETi, 72.84°C ETe, and 15.97:1W/S.Structure of polysaccharide extracted at the optimal operating point were identified by Fourier transform-infrared spectroscopy (FT-IR). CSL-CPSs (50-300μg/L) revealed significantly scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH)and OH free-radicals in vitro. A much more antimicrobial activity using this polysaccharide against Gram-negative bacteria (Escherichia coli, Shigella dysenteriaeandSalmonella typhi) was found than Gram-positive bacteria (Bacillus panis and Staphylococcus aureus). CSL-CPSs can thus be used as anexcellent antioxidant and antimicrobial ingredient in food and medicinal preparations.
