Hongru Yang, Chongbin Lei, Dongyao Li, Na Zhang, Yumiao Lang, Liping Wu, Miaoshu Wang, Hongtao Tian, Chen Li
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A comparative investigation on the extraction-function relationship of polysaccharides derived from moringa oleifera seeds in terms of antioxidant capacity
Owing to the hypoglycemic, anti-inflammatory, and other beneficial bioactivities of Moringa oleifera seeds (MOS), the antioxidant activities and physicochemical characteristics of deproteinized polysaccharides extracted using hot water (MSWP) and alkali (MSAP) from MOS were systematically studied. MSAP exhibited higher antioxidant activity than MSWP in vitro. Subsequently, the antioxidant capacity was evaluated after oral administration of MSAP in diabetic rats. The results demonstrated a statistically significant increase in serum antioxidant parameters. The two polysaccharides were then purified and characterized. The molecular weights of purified fractions MSAP3 and MSWP1 were 4.582 × 104 Da and 1.9058 × 105 Da, respectively; the content of uronic acid in MSAP3 was higher than that in MSWP1; and both compounds presented typical infrared spectral absorption peaks of polysaccharides. In conclusion, MSAP exhibits superior antioxidant properties that depend on its structural characteristics, and this study provides data support for further elucidation of the hypoglycemic mechanism of MSAP.
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Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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