Science and Technology of Food Industry

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Volume 43 Issue 4
Feb.  2022
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SHEN Xiaojing, HUANG Lulu, NIE Fanqiu, et al. Study on Optimization of Extraction Technology and Antioxidant Activity of Polysaccharides from Yunnan Coffea arabica Flowers[J]. Science and Technology of Food Industry, 2022, 43(4): 238−245. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060237.
Citation: SHEN Xiaojing, HUANG Lulu, NIE Fanqiu, et al. Study on Optimization of Extraction Technology and Antioxidant Activity of Polysaccharides from Yunnan Coffea arabica Flowers[J]. Science and Technology of Food Industry, 2022, 43(4): 238−245. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060237.
shu

Study on Optimization of Extraction Technology and Antioxidant Activity of Polysaccharides from Yunnan Coffea arabica Flowers

  • 1.

    College of Food Science and Technology, College of Science, Yunnan Agricultural University, Kunming 650201, China

  • 2.

    Yunnan Key Laboratory of Pharmacology for Natural Products, Kunming Medical University, Kunming 650500, China

  • 3.

    Ethnic Middle School of Longyang Bawan, Baoshan 678000, China

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  • Received Date: June 28, 2021
  • Available Online: December 17, 2021
    Graphical Abstract
    • Abstract
  • To optimize the extraction technology and study antioxidant activity of polysaccharide from coffee flower (ACP), ultrasonic temperature, ultrasonic time, ratio of fluid-solid, ultrasonic power, sample immersion time and volume percentage of ethanol were investigated by using polysaccharide extraction yield as indicator. Then ultrasonic temperature, ultrasonic time and ultrasonic power were used as mainly influence factors, the extraction technology was optimized by response surface method. Antioxidant activity of ACP was investigated by DPPH· and ABTS+· scavenging effects, and FRAP assays. The results demonstrated that the ultrasonic extraction optimum technological conditions were: Ultrasonic temperature 69.5 ℃, ultrasonic time 93 min, ultrasonic power 175 W, ratio of fluid-solid 10:1 mL/g, sample immersion time 30 min, and volume percentage of ethanol 80%. Under the the yield of polysaccharides was 2.292%. The results indicated that the value of IC50 based on DPPH· scavenging effect of ACP was 3.844 mg·mL−1, the ABTS+· scavenging activity was 0.921 mmol Trolox/g ACP. The FRAP values of ACP by FRAP assay was 0.0565 mmol Fe2+/g ACP, which showed that ACP had weak antioxidant activity. This study would provide a theoretical basis for the comprehensive utilization and development of coffee by-products.
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    • References (45)
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