Study on microwave-assisted extraction and antioxidant activity of polysaccharides from Walnut husks

Authors

ZHANG Xuechun, Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China; Key Laboratory of Forest Disaster Warning and Control in Yunnan Province, Southwest Fo
TIAN Zhiyu, Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China
WANG Zhenxing, Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China; Key Laboratory of Forest Disaster Warning and Control in Yunnan Province, Southwest Fo
KAN Huan, Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China
PU Chengwei, Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China
LIU Hua, Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China

Abstract

The response surface methodology was used to optimize microwave-assisted extraction process of polysaccharides from walnut husks. Compared with the ascorbic acid, the preliminary antioxidant activities of the polysaccharides was evaluated by investigated the ·OH, DPPH·, ABTS⁺· free radical scavenging capacity and total antioxidant capacity. The results showed that the optimal conditions were water-feed ratio 25∶1(mL/g), microwave power 750 W, extraction time 8.5 min, extract 2 times. Under these conditions, the yield of polysaccharides was 10.17%. The results of anti-oxidation experiment showed that the walnut husks polysaccharides had some scavenging effects, but not as good as ascorbic acid. The walnut husks polysaccharides scavenged the ·OH， DPPH·， ABTS⁺· free radical as IC₅₀ values of 83 975.520, 628.800 and 694.733 μg/mL, and the FRAP(total antioxidant capacity) were 120.42 μmol/mL.

Publication Date

7-28-2016

First Page

146

Last Page

151

DOI

10.13652/j.issn.1003-5788.2016.07.034

Recommended Citation

Xuechun, ZHANG; Zhiyu, TIAN; Zhenxing, WANG; Huan, KAN; Chengwei, PU; and Hua, LIU (2016) "Study on microwave-assisted extraction and antioxidant activity of polysaccharides from Walnut husks," Food and Machinery: Vol. 32: Iss. 7, Article 34.
DOI: 10.13652/j.issn.1003-5788.2016.07.034
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/34

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