Effects of extraction technique on structural characterization, antioxidant and hypoglycemic activities of
Jun Yang1, Bailiang Zheng1, Xiuling Zhang1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, PR China.
Abstract:
Aralia elata (Miq.) Seem is a medicinal and edible wild vegetable, and one of its main components, polysaccharides, has attracted wide attention due to its favorable bioactivity. This study aims to explore a technique suitable for the large-scale extraction of A. elata polysaccharides. In the investigation, four A. elata shoot polysaccharides, named AEP-H, AEP-E, AEP-U, and AEP-M, were obtained through hot water extraction, enzyme-assisted extraction, ultrasonic-assisted extraction, and microwave-assisted extraction, respectively. The structural characterization, antioxidant and hypoglycemic activities in vitro of four polysaccharides were compared. The results indicated that different extraction methods affected the yields, structural characteristics, and bioactivities of polysaccharides. Among them, enzyme-assisted extraction not only had the highest yield (2.66 %), but AEP-E had higher uronic acid content (14.35 %), lower molecular weight (70.16 kDa), which made its antioxidant and hypoglycemic activities superior to other fractions. Therefore, enzyme-assisted extraction is expected to be an effective technology to prepare polysaccharides from A. elata shoots as a novel antioxidant or hypoglycemic functional food.
