Tamarind xyloglucan attenuates dextran sodium sulfate induced ulcerative colitis: Role of antioxidation

Periasamy, Sivakumar; Lin, Chia Hui; Nagarajan, Balaji; Sankaranarayanan, Nehru Viji; Desai, Umesh R.; Liu, Ming Yie

doi:10.1016/j.jff.2018.01.014

Cited by 20 publications

(20 citation statements)

References 34 publications

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“…These values decreased with increasing extraction temperatures. Periasamy et al () evaluated the antioxidant capacity of tamarind seed xyloglucan and reported that it had little antioxidant ability (17.72 µmol Trolox/g). The differences in the antioxidant capacity values obtained by Periasamy et al () and this study could have been related to the variations in the sample preparation methods and the extraction procedures.…”

Section: Resultsmentioning

confidence: 99%

“…Periasamy et al () evaluated the antioxidant capacity of tamarind seed xyloglucan and reported that it had little antioxidant ability (17.72 µmol Trolox/g). The differences in the antioxidant capacity values obtained by Periasamy et al () and this study could have been related to the variations in the sample preparation methods and the extraction procedures. Similar to this study, Kumar, Dutta, Prasad, and Misra () reported that the application of subcritical water extraction for sea buckthorn leaves at temperatures above 150°C reduced the antioxidant capacity.…”

Section: Resultsmentioning

confidence: 99%

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Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind ( Tamarindus indica ) seed extracted using subcritical water

Limsangouan

Milasing

Thongngam

et al. 2019

J Food Process Preserv

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Tamarind kernel powder was utilized as raw material for xyloglucan component extraction. The main aims were to determine the potential of applying subcritical water in xyloglucan component extraction and to investigate effects on yield and properties of extracted xyloglucan components. Ratio of tamarind kernel powder to water for all extractions was 1:20 (w/v) with extraction temperatures of 100–200°C. Extracted xyloglucan component samples were determined for their color, pasting property, viscosity, water absorption index (WAI), water solubility index (WSI), molecular weight, antioxidant capacity, and total phenolic content. It appeared that xyloglucan components extracted by subcritical water, especially in cases where severe conditions were applied, had greater color intensity and WSI than conventional method but less holding strength, setback from trough, final viscosity, WAI, antioxidant capacity, and total phenolic content. Subcritical water extraction at 175°C provided the highest production yield of 62.28% which was remarkably higher than conventional method. Practical applications Tamarind seed, an economic by‐product from the commercial utilization of tamarind fruit and pulp, contains a high proportion of xyloglucan. Xyloglucan in tamarind seeds is deemed as a natural, non‐toxic, and edible polysaccharide. Currently, it is utilized in food industry as a gelling agent due to its gel forming capability over a wide pH range and heat stability. This study demonstrated that the subcritical water extraction technique was an effective method for tamarind seed xyloglucan extraction because it provided apparently higher extraction yield than conventional extraction method. The xyloglucan component powder manufactured in this work can be used as a food additive; however, suitable applications for the xyloglucan component extracted using the subcritical water extraction technique must be considered based on its physical, chemical, and functional properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind ( Tamarindus indica ) seed extracted using subcritical water

Limsangouan

Milasing

Thongngam

et al. 2019

J Food Process Preserv

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“…York, Vanhalbeek, Darvill, and Albersheim (1990) and Kim, Makoto, and Nishinari (2006) demonstrated that there are three different structures for the repeating units of tamarind xyloglucan comprising heptasaccharide (Glc 4 Xyl 3 ), octasaccharide (Glc 4 Xyl 3 Gal), and nonasaccharide (Glc 4 Xyl 3 Gal 2 ). Periasamy et al (2018) reported that gel permeation chromatography indicated that the tamarind xyloglucan is a high molecular weight polysaccharide with an average molecular weight of 1,331 kDa. Larsbrink et al (2014) pointed out that xyloglucan extracted from different material sources might have different structures on its branches.…”

Section: Introductionmentioning

confidence: 99%

“…Zhang et al (2017) showed that the molar ratio of xylose:glucose:galactose in native xyloglucan was 2.8:3.7:1.0. Periasamy et al (2018) found that tamarind xyloglucan was antioxidant in nature; therefore, it has radical scavenging capability and antioxidant ability. Xyloglucan normally forms a gel in the presence of alcohol, sugar, and polyphenols (Nitta, Fang, Takemasa, & Nishinari, 2004;Yoshiaki, Takako, Min, Takahiro, & Jun, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…The precipitate was washed with distilled water and dried at 60°C to obtain the dry xyloglucan product. Periasamy et al () made tamarind xyloglucan by putting 20 g of TKP into 200 ml of cold distilled water to obtain a slurry that was gradually poured into 800 ml of boiling distilled water with stirring in a water bath for 20 min. The slurry was allowed to settle overnight to form an upper, thin, clear solution which was centrifuged at 5,000 rpm for 20 min to separate the pellet.…”

Section: Introductionmentioning

confidence: 99%

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Production of xyloglucan component extracted from tamarind ( Tamarindus indica ) seeds using microwave treatment for seed decortication

Nguyễn

Jittanit

Srichamnong

2019

J Food Process Preserv

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Microwave treatment was applied for tamarind seed decortication and the decorticated seeds were milled and used for xyloglucan extraction. The aims were: (1) to determine a treatment for efficiently decorticating tamarind seeds with the specified moisture content and color of decorticated seeds and (2) to develop extraction and purification techniques for producing high‐purity xyloglucan component powder from tamarind seeds. The results revealed that the application of microwave treatment produced high decortication yield and satisfactory color of decorticated seeds. Defatting tamarind kernel powder (TKP) using TKP:hexane ratio of 1:10 (wt/vol) was preferable for reducing fat to 0.5%. The xyloglucan component powder extracted from defatted TKP using 95% ethanol in precipitation process with protease enzyme application for 3 hr had comparable glucose, xylose, and galactose contents to the commercial xyloglucan standard. Overall production yields were 45.6%, 40.2%, and 25.8% for TKP, defatted TKP, and xyloglucan component powder with high purity, respectively. Practical applications The xyloglucan in tamarind seeds is a natural, nontoxic, and edible polysaccharide. Xyloglucan normally forms a gel in the presence of alcohol, sugar, and polyphenols. It is an interesting gelling agent for use in the food industry because it can form a gel over a wide pH range and is rather heat stable. Although a number of companies in some countries such as Japan and China have manufactured and exported xyloglucan powder extracted from tamarind seeds for many years, their processing techniques have not been disseminated. In this study, a microwave treatment was applied for tamarind seed decortication. The decorticated seeds were milled and used for xyloglucan extraction. The processes for xyloglucan extraction and purification were investigated. The xyloglucan component powder produced in this study had comparable glucose, xylose, and galactose contents to the commercial xyloglucan standard. The xyloglucan component powder produced in this study could be sold as a food additive.

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Ultrasound‐assisted extraction of tamarind xyloglucan: an effective approach to reduce the viscosity and improve the α‐amylase inhibition of xyloglucan

Jiang

Yang

et al. 2022

J Sci Food Agric

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BACKGROUND Water extraction (WE) is the classical extraction method for tamarind xyloglucan (XyG), but its low yield, high viscosity and poor dispersion in aqueous solution are not conducive to the industrial applications. To promote the industrial application of tamarind XyG, an ultrasonic‐assisted extraction (UAE) method for extracting low‐viscosity XyG from tamarind kernel powder was proposed. RESULTS The yield of UAE‐XyG was higher (502.33 ± 0.036 g kg−1) than that of WE‐XyG (163.43 ± 0.085 g kg−1). UAE reduced the molecular weight, monosaccharide content and apparent viscosity of XyG. The hypoglycemic experiment in vitro showed that UAE‐XyG had a stronger inhibitory effect on α‐amylase activity than WE‐XyG, but its glucose dialysis retardation index was lower. CONCLUSION In sum, UAE is a type of extraction method that could effectively improve the yield of XyG and reduce its viscosity to expand its application without reducing its physiological activity. UAE exhibits an excellent potential in the extraction of XyG. © 2022 Society of Chemical Industry.

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Tamarind xyloglucan attenuates dextran sodium sulfate induced ulcerative colitis: Role of antioxidation

Cited by 20 publications

References 34 publications

Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind ( Tamarindus indica ) seed extracted using subcritical water

Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind ( Tamarindus indica ) seed extracted using subcritical water

Production of xyloglucan component extracted from tamarind ( Tamarindus indica ) seeds using microwave treatment for seed decortication

Ultrasound‐assisted extraction of tamarind xyloglucan: an effective approach to reduce the viscosity and improve the α‐amylase inhibition of xyloglucan

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