Extraction, purification, and characterization of the polysaccharides from Opuntia milpa alta

Cai, Wei; Gu, Xiaohong; Tang, Jian

doi:10.1016/j.carbpol.2007.06.008

Cited by 144 publications

(74 citation statements)

References 21 publications

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“…fruit peels with a yield of 7.53 ± 0.86%. This yield was higher than that obtained for O. ficus indica -0.48% (Majdoub et al, 2010), and O. milpaalta -0.7% (Cai et al, 2008), which is probably related to the different extraction procedures.…”

Section: Methodscontrasting

confidence: 68%

Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: recovery, identification and evaluation of their antioxidant activities

Koubàa¹,

Ktata²,

Barba³

et al. 2015

International Agrophysics

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A b s t r a c t. Opuntia stricta Haw. is considered as one of the most common cactus plant growing in Tunisia. Extracting valuable compounds from its fruit peel, considered as by-product, is drawing more and more attention, making it on the verge of commercialization. Water-soluble polysaccharides were extracted from Opuntia stricta Haw. peels, and their chemical composition assessed using thin layer chromatography. The antioxidant activities of the extracted polysaccharides were assessed using 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, total antioxidant activity and reducing power capacity. The extraction yield of water-soluble polysaccharides was 7.53±0.86%. The chemical composition revealed the presence of rhamnose, arabinose, glucose, mannose, galactose and galacturonic acid. The infra-red spectroscopic analysis showed a similar structure to that of Opuntia ficus-indica polysaccharide peels. Additionally, the extracted polysaccharides exhibited high antioxidant activities. In fact, the free radical scavenging activity (half inhibition concentration = 6.5 mg ml -1 with 94.9% inhibition at 50 mg ml -1

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Section: Methodscontrasting

confidence: 68%

Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: recovery, identification and evaluation of their antioxidant activities

Koubàa¹,

Ktata²,

Barba³

et al. 2015

International Agrophysics

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show abstract

“…C. This may be due to degradation of thermolabile components caused by prolonged exposure at these higher temperatures. A similar trend was also observed in other studies (Cai et al 2008;Li et al 2013;Qian 2014;Ying et al 2011;Zheng et al 2011). It has been reported that most biodegradable natural biopolymers contain hydrolysable groups along with the main chain, which can cause biodegradation to happen via hydrolysis, oxidation, methylation, isomerization or other degradation reactions that depend on the extraction temperature and the exposure time (Carr et al 2011;Singh et al 2000).…”

Section: Effect Of Extraction Temperaturesupporting

confidence: 87%

“…Parameters studied and the range used in single factor experimental design. (Cai et al 2008) Hyriopsis cumingii (pearl mussels) …”

Section: Resultsmentioning

confidence: 99%

Optimisation of extraction and sludge dewatering efficiencies of bio-flocculants extracted from Abelmoschus esculentus (okra)

Lee

Chong

Robinson

et al. 2015

Journal of Environmental Management

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“…According to Figure 1a the highest fructans extraction yield (FEY) was obtained at a temperature of 70 °C, whereas at 90 °C FEY decreased drastically. Cai et al (2008) found a similar behaviour in a crude extract of polysaccharides from Opuntia milpa alta and reported that the decrease in extraction yield was due to the hydrolysis of polysaccharides at higher temperatures. The effect of time on fructans extraction yield is depicted in Figure 1b, and from this graph is possible to observe a slight increase on FEY during the first three hours.…”

Section: Preliminary Screeningmentioning

confidence: 61%

“…These results suggest that in the three first hours, fructans extraction yield maintain a dynamic equilibrium, nevertheless when extraction time was increased, fructans extraction yield decreased. Previous studies (Cai et al, 2008;Yin & Dang, 2008) reported that excessive extraction time induces polysaccharides extraction yield to decrease probably, due to hydrolysis of carbohydrate molecules. Aditionally, the effect of water raw material ratio on fructans extraction yield was evaluated.…”

Section: Preliminary Screeningmentioning

confidence: 99%

Optimization study of fructans extraction from Agave tequilana Weber azul variety

et al. 2016

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Agave tequilana Weber azul variety is a valuable source of fructans. In this study, a response surface methodology was employed to optimize the extraction yield of fructans from agave pines. A Box Behnken factorial design was applied to evaluate the effects of several conditions such as extraction temperature, water raw material ratio and extraction time on extraction yield. Under the optimum extraction conditions (extraction temperature of 79.1 °C, water raw material ratio of 5.13 mL/g, and extraction time of 1.48 h) fructans extraction yield was 83.12%. The chromatographic profile of the agave crude extract presented four peaks, out of which fructans were the most preponderant (~87%). The obtained results suggest that the response surface methodology is adequate to optimize fructans extraction from Agave tequilana Weber azul variety.Keywords: fructans; agave; extraction yield; optimization; response surface methodology.Practical Application: Response surface methodology allows the optimization of fructans extraction from Agave azul.

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Extraction, purification, and characterization of the polysaccharides from Opuntia milpa alta

Cited by 144 publications

References 21 publications

Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: recovery, identification and evaluation of their antioxidant activities

Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: recovery, identification and evaluation of their antioxidant activities

Optimisation of extraction and sludge dewatering efficiencies of bio-flocculants extracted from Abelmoschus esculentus (okra)

Optimization study of fructans extraction from Agave tequilana Weber azul variety

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