Optimization of polysaccharides extraction from watermelon rinds: Structure, functional and biological activities

Romdhane, Molka Ben; Haddar, Anissa; Ghazala, Imen; Jeddou, Khawla Ben; Helbert, Claire Boisset; Ellouz-Chaabouni, Semia

doi:10.1016/j.foodchem.2016.08.056

Cited by 219 publications

(99 citation statements)

References 49 publications

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“…The high reducing power of GPH-P and GPH-T might be related to the structural changes that occurred in GP during the enzymatic hydrolysis and release of peptides, which might increase the availability of hydrogen ions (protons and electrons) (Romdhane et al, 2017). In this study, the results of positive control BHT were better than all samples.…”

Section: Ferric Reducing Power Assaymentioning

confidence: 58%

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao

Xue

et al. 2019

J Food Biochem

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Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against H 2 O 2 -induced oxidative damage (p < .05). In addition, the administration of GP, GPH-T, and GPH-P reduced the blood pressure in hypertensive rats. The mechanism might be to reduce blood pressure by inhibiting the activity of ACE, reducing the formation of ACEII, and protecting the activity of bradykinin. This study suggested that GP might be utilized as a promising functional food as antioxidant and antihypertensive agents. Practical applicationsGarlic (Allium sativum L.) is one of the oldest cultivated plants that belongs to the Liliaceae family and it has been used in cooking and medicinal applications. Large quantities of garlic residuals were produced with the development of the garlic essential oil industry. These residuals are highly rich in proteins and they can be used for the preparation of protein hydrolysates. Generally, hydrolysates are considered as a promising food supplement due to the enrichment of amino acids present in it.In this study, garlic proteins (GPs) and its hydrolysates retain effective antioxidant effects. They were found to reduce the blood pressure and prevent oxidative stress induced by H 2 O 2 . The information from this study could be used to develop a new nutritional supplement from GP and its hydrolysates to treat hypertension as well as prevent oxidative damage. K E Y W O R D SACE inhibitory activity, antioxidant, L02 cells, oxidative damage

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Section: Ferric Reducing Power Assaymentioning

confidence: 58%

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao

Xue

et al. 2019

J Food Biochem

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“…The samples were examined at an acceleration voltage of 10 kV under high vacuum conditions, with image magnification of 20,000 ×. [25] In vitro antioxidant properties DPPH free radical scavenging activity: The DPPH radical scavenging capacity was estimated with some modification of a previous method. [26] Briefly, various concentrations (0.5-2.5 mg/mL) of the ZMP purified fractions (2 mL) were mixed with 4 mL of DPPH radical solution (0.1 mM, in ethanol).…”

Section: Methodsmentioning

confidence: 99%

Isolation, purification, and antioxidant activities of polysaccharides from Ziziphus Jujuba cv. Muzao

Liu

Ullah

et al. 2018

International Journal of Food Properties

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In the present study, crude polysaccharides from Ziziphus Jujuba cv. Muzao were isolated and purified using DEAE cellulose-52 and Sephadex G-100 size-exclusion chromatography; four fractions were collected, namely GZMP-1, GZMP-2, GZMP-3, and GZMP-4. The molecular weights of these four fractions were measured to be 111.2, 95.1, 84.2, and 571.4 kDa, respectively, using high-performance gel permeation chromatography. Gas chromatography analysis of the monosaccharide composition confirmed that GZMP-1 was composed of rhamnose, arabinose, glucose, and galactose. Rhamnose, arabinose, and galactose were the main components present in GZMP-2 and GZMP-3, whereas GZMP-4 was composed of only rhamnose and arabinose. Scanning electron microscopy showed relatively smooth surfaces for GZMP-1 and GZMP-4, whereas GZMP-2 and GZMP-3 had more folds on their surfaces. Fourier transform infrared spectroscopy analyses indicated that GZMP-1 and ZMP mainly had α-type glycosidic linkages. The in vitro antioxidant activities of the polysaccharides revealed that jujube polysaccharides exhibit remarkable antioxidant activity, and can scavenge DPPH radical and OH radical in a concentration-dependent manner. The results of this work suggest that polysaccharides from Z. Jujuba cv. Muzao have potential to be used as functional food and in the development of natural antioxidant drug carriers. ARTICLE HISTORY

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“…[8] It is largely consumed as refreshing summer fruit, much appreciated by the consumers because of its refreshing capability, attractive color, delicate taste, and high water content to quench the summer thirst. [5] According to Oberio and Sogi, [9] watermelon fruits yield 55.3% juice, 31.5% rind, and 10.4% pomace. Carotenoids such as lycopene and β-carotene are responsible for the red and orange colors of the watermelon, respectively (Figure 1).…”

Section: Background Of Watermelonmentioning

confidence: 99%

“…As a result, consumption of watermelon has been associated with various health benefits such as lowering the risk of developing heart diseases, agerelated degenerative pathologies, and some kinds of cancer. [1,5] In addition, it is also a rich source of citrulline, which is a nonessential amino acid. [19] Figure 1.…”

Section: Background Of Watermelonmentioning

confidence: 99%

“…[1,4] It is a good source of vitamins B, C, and E as well as minerals such as phosphorus, magnesium, calcium, and iron. [5] Epidemiological studies have demonstrated that it possesses antioxidants with anti-inflammatory, antihypertensive properties as well as a protective effect against carbon tetrachloride-induced toxicity. [1,4] Literature has recorded that natural phytochemicals such as polyphenols, vitamin C, β-carotene, and lycopene mediate their effect via other mechanisms such as regulation of cell growth, immune system response, and modulation of gene expression.…”

Section: Introductionmentioning

confidence: 99%

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Watermelon as a potential fruit snack

Maoto

Beswa

Jideani

2019

International Journal of Food Properties

102

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With the rapid increase in cardiovascular diseases, health-conscious consumers are increasingly showing more interest in foods that provide health benefits beyond the provision of essential nutrients. Watermelon contains phytochemicals such as lycopene, vitamin C, β-carotene, and Total polyphenolic content that possess anti-inflammatory, anticancer, and antioxidant properties. Dietary intake of these products with antioxidants properties is important in maintaining human health and well-being. These reduces incidence of chronic diseases such as hypertension, diabetes, cancer, and some coronary heart diseases, through inhibiting formation of free radicals and reactive oxygen species. The presence of these phytochemicals enhances its potential use as a functional ingredient in food application. This paper aims to characterize the phytochemicals found in watermelon, and emphasis is directed toward the role of natural antioxidants in reducing the risk of chronic diseases to discourage the use of synthetic antioxidants. Moreover, another focus is on seeking the recognition of watermelon as a potential snack and to support its traditional consumption.

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Optimization of polysaccharides extraction from watermelon rinds: Structure, functional and biological activities

Cited by 219 publications

References 49 publications

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Isolation, purification, and antioxidant activities of polysaccharides from Ziziphus Jujuba cv. Muzao

Watermelon as a potential fruit snack

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