Purification, characterization and antioxidant properties of a novel polysaccharide extracted from Sorghum bicolor (L.) seeds in sausage

Slima, Sirine Ben; Ktari, Naourez; Trabelsi, Imen; Moussa, Hafedh; Makni, Iskandar; Salah, Riadh Ben

doi:10.1016/j.ijbiomac.2017.08.010

Cited by 65 publications

(75 citation statements)

References 55 publications

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“…Water solubility index (WSI) was determined according to Ben Slima et al and calculated as follows:

(() %) = ((), weight of the dissolved solid in the supernatant / weight of the dry solid) \times 100 .

…”

Section: Methodsmentioning

confidence: 99%

“…Water solubility index (WSI) was determined according to Ben Slima et al 27 The free radical scavenging potential of the extract was assessed by their ability to scavenge ABTS+•. Antiradical activity was assessed by using the ABTS+• free radical discoloration assay developed by Re et al 31 The absorbance was measured spectrophotometrically at 734 nm.…”

Section: Functional Propertiesmentioning

confidence: 99%

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Potential benefits of polysaccharides derived from marine alga Ulva lactuca against hepatotoxicity and nephrotoxicity induced by thiacloprid, an insecticide pollutant

Kammoun

Sellem

Saad

et al. 2019

Environmental Toxicology

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The present study aimed to evaluate the potential protective and antioxidant effect of polysaccharides (PS) extracted from Ulva lactuca against thiacloprid (THC) induced nephrotoxicity and hepatotoxicity. The antioxidant capacity of PS was tested in vitro using ABTS radical scavenging activity and plasmid DNA cleavage assays andin vivo on adult male rats treated for 30 days. Animals were allocated into four groups: control; THC (22.5 mg/kg); THC (22.5 mg/kg) + PS1 (100 mg/kg diet); and THC (22.5 mg/kg) + PS2 (200 mg/kg diet). The structural features of PS were determined by Fourier transformed infrared (FT‐IR), UV absorption peak detection, high performance liquid chromatography (HPLC) and gel permeation chromatography, and also functional properties were investigated. Overall, results indicated that THC increased significantly malondialdehyde, advanced oxidation protein products, glutathione levels, which is correlated with severe histological and plasmatic biochemical injuries in both liver and kidney tissues. However, cotreatment PS induced a significant protective and healing affects against the nephrotoxicity and hepatotoxcity induced by THC.

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“…Water solubility index (WSI) was determined according to Ben Slima et al and calculated as follows:

(() %) = ((), weight of the dissolved solid in the supernatant / weight of the dry solid) \times 100 .

…”

Section: Methodsmentioning

confidence: 99%

Section: Functional Propertiesmentioning

confidence: 99%

Potential benefits of polysaccharides derived from marine alga Ulva lactuca against hepatotoxicity and nephrotoxicity induced by thiacloprid, an insecticide pollutant

Kammoun

Sellem

Saad

et al. 2019

Environmental Toxicology

View full text Add to dashboard Cite

show abstract

“…) because of higher carbohydrate content that can hold more water. Solubility index (SI) is an important attribute with regard to food applications and related to the presence of water‐soluble molecules (Slima et al, ). Kaewmanee et al () linked SP with the WSI, that is the higher is the SP, the higher is solubility.…”

Section: Resultsmentioning

confidence: 99%

“…Water holding capacity (WHC) and oil holding capacity (OHC) of DFSG and SFSG were investigated in accordance with Slima et al () and stated as grams of oil or water‐bound per gram of the gum sample. The oil and water holding capacity was calculated by following equation:

WHC/OHC ({g g}^{- 1}) = \frac{W_{1}}{W_{0}}

where W 1 = weight of the sample after draining and W 0 = weight of the dried FSG.…”

Section: Methodsmentioning

confidence: 99%

Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum

Safdar

Pang

Liu

et al. 2020

Int J of Food Sci Tech

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In the current study, deproteinisation rate (DPR) and carbohydrate loss ratio (CLR) in flaxseed gum (FSG) were compared as indexes by using four different deproteinised methods, that is sodium chloride (NaCl), trichloroacetic acid (TCA), hydrochloric acid (HCl) and calcium chloride (CaCl 2 ). In addition, the effect of deproteinisation on physicochemical, functional and structural characteristics (FTIR, 1 H NMR and SEM analysis) of deproteinised flaxseed gum (DFSG) was further examined. The results revealed that HCl and TCA methods had better ability of deproteinisation (97.83% and 96.21%) but resulted in higher CLR (27.66% and 24.19%), while CaCl 2 method excelled over the NaCl method in DPR (94.7% and 88.6%) and CLR (4.90% and 4.21%), respectively. Flaxseed gum showed significant functional properties even after deproteinisation and exhibited resolved resonances for both ring and anomeric protons in 1 H NMR spectra. The characteristic groups in FTIR spectra were retained after deproteinisation.

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“…Foaming capacity (FC) and foaming stability (FS) of RFF and DFF were demonstrated as depicted by Ogunsina, Radha, and Govardhan Singh (). Emulsion properties in relation with time were investigated as explained by Slima et al (). Emulsion capacity (EC) and stability (ES) as a function of NaCl concentration (0.1, 0.2, 0.3, 0.4, and 0.5 M) were further inspected as elucidated by Alobo, Agbo, and Ilesanmi ().…”

Section: Methodsmentioning

confidence: 99%

Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods

Safdar

Pang

Liu

et al. 2020

J Food Process Engineering

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Flaxseed contains valuable nutritional composition with functional and bioactiveproperties. These characteristics make flaxseed an attractive source of functional ingredient for the preparation of foodstuffs. An extensive comparative study was conducted using raw and defatted flaxseed flours (DFF), investigating their functional properties, antioxidant potential (ABTS, DPPH, and FRAP assays), thermal properties by differential scanning calorimeter, microstructure by scanning electron microscope (SEM), and Fourier transformed infrared (FTIR) spectroscopic analysis. Flaxseed flour contains a considerable amount of cyanogen glycosides that have certain harmful effects on human health. Therefore, different processing methods (microwave processing, water boiling, autoclaving, soaking, solvent extraction, and ultrasoundassisted detoxification) were compared to reduce this harmful compound in DFF. As seen in results, significant increase in proximate composition was observed in DFF.Similarly, DFF showed better antioxidant activity and functional properties. FTIR spectra revealed that the characteristic peaks associated with protein and carbohydrates were more prominent in DFF. Additionally, all tested detoxification methods significantly depleted HCN content. Among all, water boiling method found to be higher in reduction of HCN content followed by ultrasound assisted detoxification method. These findings revealed that DFF possess good nutritional, functional, and antioxidant properties, suggesting the potential application as a functional ingredient and as a supplement in foods. Practical ApplicationsFlaxseed has been considered as a rich source of oil, protein and other beneficial components. The presence of cyanogenic components (mainly HCN) limits its application in food products. Therefore, the current study is conducted with a view of providing beneficial knowledge concerning potential applicability of flaxseed flour

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Purification, characterization and antioxidant properties of a novel polysaccharide extracted from Sorghum bicolor (L.) seeds in sausage

Cited by 65 publications

References 55 publications

Potential benefits of polysaccharides derived from marine alga Ulva lactuca against hepatotoxicity and nephrotoxicity induced by thiacloprid, an insecticide pollutant

Potential benefits of polysaccharides derived from marine alga Ulva lactuca against hepatotoxicity and nephrotoxicity induced by thiacloprid, an insecticide pollutant

Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum

Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods

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