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Molecules 2017, 22(12), 2271; https://doi.org/10.3390/molecules22122271

Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted from Mulberry Leaves (Morus alba L.)

1
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
2
Department of Commerce, Anhui Finance & Trade Vocational College, Hefei 230601, China
3
School of Life Science, Hefei Normal University, Hefei 230006, China
*
Author to whom correspondence should be addressed.
Received: 30 November 2017 / Revised: 16 December 2017 / Accepted: 17 December 2017 / Published: 20 December 2017
(This article belongs to the Special Issue Polysaccharide-based Materials)
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Abstract

Polysaccharides from natural plant products are gaining considerable attention due to their multi-faceted health effects, as well their functional applications in food production. We reported the sequential extraction of mulberry leaf polysaccharides (MLPs) with hot buffer (HBSS), chelating agent (CHSS), dilute alkali (DASS) and concentrated alkali (CASS), in order to obtain polysaccharide fractions. Monosaccharide analysis proved that galactose (27.07%) and arabinose (25.99%) were the major sugars in HBSS, whereas arabinose (30.55%) was the major sugar in CHSS, and glucose was the major sugar in DASS (24.96%) and CASS (27.51%). The molecular weights of the polysaccharide fractions were 7.812 × 103 (HBSS), 3.279 × 103 (CHSS), 6.912 × 103 (DASS), and 1.408 × 103 kDa (CASS). HBSS and CASS showed the largest peak temperature and the highest endothermic enthalpy, respectively. Different antioxidant assays showed that the MLPs possessed appreciable antioxidant activities in a dose-dependent manner. At 5 mg/mL, HBSS and DASS possessed the largest 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity (96.82%). HBSS exhibited the highest reducing power, and DASS rendered the strongest ABTS radical scavenging activity (99.69%). CHSS performed the best hydroxyl radical scavenging activity (64.22%) and Fe2+-chelating ability (96.36%). Our results suggested that MLPs could be a promising source of natural antioxidants for use in the food, pharmaceutical, and cosmetic industries. View Full-Text
Keywords: polysaccharides; mulberry leaves; sequential extraction; thermal properties; antioxidant activities polysaccharides; mulberry leaves; sequential extraction; thermal properties; antioxidant activities
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Liao, B.-Y.; Zhu, D.-Y.; Thakur, K.; Li, L.; Zhang, J.-G.; Wei, Z.-J. Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted from Mulberry Leaves (Morus alba L.). Molecules 2017, 22, 2271.

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