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Structure characterization and antioxidant activity of polysaccharides from Chinese quince seed meal

Author:
Wang, Li, Liu, Hua-Min, Qin, Guang-Yong
Source:
Food chemistry 2017 v.234 pp. 314-322
ISSN:
0308-8146
Subject:
Fourier transform infrared spectroscopy, Pseudocydonia sinensis, anion exchange chromatography, antioxidant activity, byproducts, chelation, dose response, functional foods, gel chromatography, ingredients, iron, nuclear magnetic resonance spectroscopy, polysaccharides, quinces, seed oils
Abstract:
In the present study, three polysaccharide fractions, QSMP-1, QSMP-2, and QSMP-3, were isolated and purified from the seed meal of Chinese quince. These fractions’ structures were investigated by high performance anion exchange chromatography (HPAEC), gel permeation chromatography (GPC), Fourier transform infrared (FT-IR), and nuclear magnetic resonance (NMR), and their antioxidant activities were assessed. The results showed that QSMP-1 is a novel polysaccharide with a backbone mainly composed of →4)-Glcp-(1→, →6)-Glcp-(1→, →6)-Galp-(1→, →2, 3, 4)-Xylp-(1→. The side chains consist of →4)-Arap-(1→, →3, 4)-Arap-(1→, →2)-Galp-(1→, →4)-Manp-(1→, →3)-Galp-(1→, and →3, 6)-Glcp-(1→ with the non-reducing terminals Glcp and Galp. QSMP-1 exhibited effective antioxidant activities by ferrous ion chelation and superoxide anion-scavenging in a dose-dependent manner. These investigations of the polysaccharides from the seed meal of Chinese quince provide a scientific basis for the use of the by-products of quince seed oil processing, particularly as an ingredient in functional foods and medicines.
Agid:
5686288