Effects of different extraction methods on the physicochemical properties and biological activities of polysaccharides from maca roots

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-10-11 DOI:10.1080/19476337.2023.2252879

Eun Jeong Kim, Kyung Young Yoon

引用次数: 0

Abstract

Maca is rich in bioactive compounds and has considerable potential for commercial application as a functional food material. In this study, maca root polysaccharides (MRPs) were prepared via hot water extraction, enzyme-assisted extraction, ultrasound-assisted extraction (UAE), and deep eutectic solvent (DES)-based UAE, and their physicochemical properties and biological activities were compared. The MRP obtained using DES-based UAE (MRP-DU) exhibited the highest yield (30.85%), oil-holding capacity (5.21 g/g), emulsifying capacity (50.58%), and emulsion stability (48.14%). Additionally, MRP-DU exhibited the highest antidiabetic and absorption-retarding effects on glucose and bile acid. These results suggest that MRP obtained using DES-based UAE have high application potential as functional food materials and could also serve as antidiabetic and cholesterol-lowering agents.

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不同提取方法对玛咖根多糖理化性质及生物活性的影响

玛咖富含生物活性化合物，作为功能性食品材料具有相当大的商业应用潜力。本研究通过热水提取、酶助提取、超声辅助提取(UAE)和基于深度共晶溶剂(DES)的UAE法制备了玛卡根多糖(MRPs)，并对其理化性质和生物活性进行了比较。用des基UAE制备的MRP (MRP- du)产率最高(30.85%)，持油量最高(5.21 g/g)，乳化量最高(50.58%)，乳化稳定性最高(48.14%)。此外，MRP-DU对葡萄糖和胆汁酸表现出最高的抗糖尿病和延缓吸收作用。这些结果表明，以des为基础制备的MRP作为功能性食品材料具有很高的应用潜力，也可以作为降糖和降胆固醇的药物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.