Effects of different extraction methods on the structure, antioxidant activity, α-amylase, and α-glucosidase inhibitory activity of polysaccharides from Potentilla discolor Bunge

Authors：Zheng, Qingsong; Chen, Juncheng; Yuan, Yi; Wan, Liting; Li, Lin; Zhang, Xia^*; Li, Bing^*

Source：JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45(10): e15826.

DOI：10.1111/jfpp.15826

• HYPOGLYCEMIC ACTIVITIES
• ULTRASOUND EXTRACTION
• OPTIMIZATION
• BIOACTIVITY
• PROPERTY
• LEAVES

Three different methods, namely hot water extraction (HWE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), were used to extract Potentilla discolor Bunge polysaccharides (PDBP). The effects of different extraction methods on the yield, chemical structure, antioxidant, alpha-amylase, and alpha-glucosidase activities of PDBP were investigated in this study. The results showed that MAE led to the highest PDBP yield (4.56%), the highest percentage of high molecular weight fraction, the highest galacturonic acid content, the highest antioxidant scavenging activity, and the highest alpha-glucosidase inhibitory activity. Besides, PDBP extracted by MAE have a unique surface morphology and better thermal stability. These findings suggest that MAE might be a potential technique that can be used in industry to extract PDBP with high bioactivities. Novelty impact statement Three different extraction methods were used to extract Potentilla discolor Bunge polysaccharides (PDBP). Different extraction methods affected the structure and activity of PDBP. PDBP by microwave-assisted extraction (MAE) has higher antioxidant ability and alpha-glucosidase inhibitory activity than other extraction methods.

• Institution
  东莞理工学院