The effects of different drying methods on the structural characteristics and bioactivities in vitro of polysaccharides from coconut (Cocos nucifera L.) water

文献类型： 外文期刊

第一作者： Zhang, Yufeng

作者： Zhang, Yufeng;Zhang, Youlin;Zhang, Yufeng;Tang, Minmin;Song, Fei;Wen, Yuanfen;Li, Niu

作者机构：

关键词： Coconut water; Polysaccharides; Drying methods; Antioxidant activities

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.006； 五年影响因子：2.849 ）

ISSN： 2193-4126

年卷期： 2022 年 16 卷 4 期

页码：

收录情况： SCI

摘要： The purpose of this study was to explore the effects of different drying methods included hot air (HD), vacuum (VD) and freezing drying (FD) on the chemical composition, structural characteristics, antioxidant activities and glucose consumption of HepG2 cells in vitro of coconut water polysaccharides (CWPs). Results showed that drying methods had significant effects on the contents of neutral sugars and total phenols, the size and distribution of molecular weight, biological activities in vitro of CWPs. All CWPs composed of six monosaccharides including rhamnose, arabinose, galactose, glucose, xylose and galacturonic acid were small molecule acidic heteropolysaccharide containing pyranoid ring structure and a-glycosidic linkages. And the CWP-HD, CWP-VD and CWP-FD would not decompose when the temperature was lower than 183.76 degrees C, 182.75 degrees C and 176.48 degrees C. Furthermore, CWP-HD had the best DPPH (IC50 value of 0.21 +/- 0.001 mg/mL) and ABTS radical scavenging ability (IC50 value of 5.44 +/- 0.05 mg/mL), while CWP-FD had the best hydroxyl radical scavenging ability (IC50 value of 20.80 +/- 0.002 mg/mL) and promoting effect on glucose consumption of HepG2 cells. These could provide support for the high-value development and utilization of coconut water.

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