Jump to Main Content
Physicochemical characteristics and antioxidant activities of non-starch polysaccharides from different kiwifruits
- Wu, Ding-Tao, Liu, Wen, Han, Qiao-Hong, Du, Gang, Li, Hong-Yi, Yuan, Qin, Fu, Yuan, Zhao, Li, Zhang, Qing, Li, Su-Qing, Qin, Wen
- International journal of biological macromolecules 2019 v.136 pp. 891-900
- Actinidia arguta, Actinidia chinensis, Actinidia deliciosa, Actinidia polygama, antioxidant activity, antioxidants, arabinose, chemical structure, food industry, functional foods, galactose, galacturonic acid, ingredients, kiwifruit, molecular weight, nitric oxide, polysaccharides, viscosity
- Non-starch polysaccharides are considered the main bioactive ingredients in kiwifruits. In order to well understand the chemical structures and antioxidant activities of non-starch polysaccharides from different varieties of kiwifruits (KPSs), the physicochemical characteristics and antioxidant activities of KPSs extracted by hot water extraction from Actinidia deliciosa cv. Hayward, A. chinensis cv. Hort16A, A. chinensis cv. Jinshi, A. chinensis cv. Hongshi, A. polygama, A. macrosperma, and A. arguta were investigated and compared. Results showed that extraction yields and contents of total uronic acids in KPSs ranged from 2.60% to 5.52%, and from 35.07% to 42.20%, respectively. Molecular weights and intrinsic viscosities of KPSs ranged from 1.405 × 105 to 1.620 × 106 Da, and from 0.34 dL/g to 1.24 dL/g, respectively. The dominant constituent monosaccharides of KPSs were galacturonic acid, arabinose, and galactose. Furthermore, KPSs from kiwifruits, especially KPSs extracted from A. arguta, exerted remarkable 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid and nitric oxide radical scavenging activities, which might be partially attributed to their high content of unmethylated galacturonic acids. Results are helpful for better understanding of the chemical structures and antioxidant activities of KPSs, and KPSs had potential to be further explored as natural antioxidants for the application in the functional food industry.