Effects of Different Extraction Methods on Physicochemical Properties and Anti-glycation Activity of Pectin Extracted from Hawthorn
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, the pectin was extracted from dry hawthorn powder by three different extraction methods (hot water extraction, ultrasonic-assisted hot water extraction and xylanase-assisted hot water extraction) to investigate the effects of different extraction methods on the pectin extraction yield and physicochemical properties(including total sugar content, total phenol content, galacturonic acid content, degree of esterification and viscosity), and anti-glycation activity. The results showed that the enzyme-assisted hot water extraction had the highest extraction yield of 17.7%, and the corresponding degree of esterification and viscosity were also the highest. However the operation process of this method was tedious. The extraction yield of hot water extraction was the second highest (10.1%), and the total phenol content and the degree of esterification were the lowest. Although the ultrasonic-assisted hot water extraction had the lowest extraction yield of 6.4%, the contents of total sugar and polygalacturonic acid were the highest. In vitro anti-glycation activity of pectin extracted by ultrasonic-assisted hot water extraction was the strongest, and the inhibition rates of glycation in BSA-fructose and BSA-MGO analog system were 82.7% and 79.8%, respectively. The activity of anti-glycation was directly proportional to the content of galacturonic acid. Thus, the different extraction methods had great influence on the extraction yield, physicochemical properties and anti-glycation activity of hawthorn pectin.
