Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells

文献类型： 外文期刊

第一作者： Zhang, Yan-Yan

作者： Zhang, Yan-Yan;Mu, Tai-Hua;Zhang, Miao

作者机构：

关键词： Acid extraction;antiproliferation effect;cancer cells;pectin;residue;response surface methodology;sweet potato

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2013 年 48 卷 4 期

页码：

收录情况： SCI

摘要： The response surface methodology was employed to study the acid extraction of pectin from sweet potato residues. The effects of extraction temperature, extraction time, solution pH and liquid/solid ratio on yield and galacturonic acid content of pectin were investigated. Experimental data were fitted to quadratic polynomial models and analysed using appropriate statistical methods. The determined optimum conditions were extraction temperature 93 degrees C, extraction time 2.2h, solution pH 1.7 and liquid/solid ratio (v/w) 30:1. Under these conditions, the experimental extraction yield and galacturonic acid content of pectin were 5.09% and 70.03% (w/w), which were in good agreement with predicted values, 5.08% and 69.40%, respectively. In addition, sweet potato pectin exhibited remarkable antiproliferation effects on human colon cancer cells HT-29 and human breast cancer cells Bcap-37 by 46.64% and 42.64% at 1.00mgmL1 separately, indicating that it could potentially be used as a natural supplement in functional foods.

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