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Foods 2016, 5(4), 78; doi:10.3390/foods5040078

Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods

Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
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Academic Editor: Charles Brennan
Received: 25 July 2016 / Revised: 5 November 2016 / Accepted: 14 November 2016 / Published: 28 November 2016
(This article belongs to the Special Issue Dietary Polysaccharides)
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Abstract

In this study, ultrasound-assisted extraction of green pea pod polysaccharide (GPPP) was investigated and optimized using a central composite response surface design coupled with a numerical optimization technique. The effects of ultrasonic power (50–150 W), sonication time (20–80 min), ratio of water to raw material (20:1–40:1 mL/g) and extraction temperature (40–80 °C) on polysaccharide extraction yield were studied. The maximum extraction yield was obtained with a sonication power of 135.34 W, extraction time of 48.61 min, ratio of water to raw material of 33.6:1 mL/g and extraction temperature of 68.25 °C. Under these conditions, the experimental yield was 7.37% ± 0.13%, which was in close agreement with the predicted value (7.20%). The GPPP has been analyzed in order to identify a variety of chemical properties. The FT-IR spectrum demonstrated obvious characteristic peaks of polysaccharides. Furthermore, antioxidant activity of GPPP was evaluated by various antioxidant assays in vitro. The results revealed that GPPP possessed considerable DPPH free radical scavenging activity (91.03%), reducing power (0.63) and ferric reducing antioxidant power (0.34 mmol/L) at a total amount of 0.9 mg/mL. These findings indicated that GPPP extracted using an ultrasound-assisted extraction technique has potential as a novel source of natural antioxidant agent for future applications. View Full-Text
Keywords: green pea pod; polysaccharide; ultrasound-assisted extraction; antioxidant activity green pea pod; polysaccharide; ultrasound-assisted extraction; antioxidant activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Jalili Safaryan, M.; Ganjloo, A.; Bimakr, M.; Zarringhalami, S. Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods. Foods 2016, 5, 78.

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