Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam

Shiyang Zhou; Gangliang Huang; Guangying Chen

doi:10.1016/j.foodchem.2021.130089

Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam

Food Chem. 2021 Nov 1:361:130089. doi: 10.1016/j.foodchem.2021.130089. Epub 2021 May 13.

Authors

Shiyang Zhou¹, Gangliang Huang², Guangying Chen³

Affiliations

¹ Active Carbohydrate Research Institute, Chongqing Key Laboratory of Green Synthesis and Application, College of Chemistry, Chongqing Normal University, Chongqing 401331, China; Key Laboratory of Tropical Medicinal Plant Chemistry of Hainan Province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571127, China.
² Active Carbohydrate Research Institute, Chongqing Key Laboratory of Green Synthesis and Application, College of Chemistry, Chongqing Normal University, Chongqing 401331, China. Electronic address: [email protected].
³ Key Laboratory of Tropical Medicinal Plant Chemistry of Hainan Province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571127, China.

PMID: 34029907
DOI: 10.1016/j.foodchem.2021.130089

Abstract

The polysaccharide of yam was extracted by hot water method and purified by column chromatography. The physicochemical properties of Chinese yam polysaccharide were analyzed by UV, IR, GPC, 1D-NMR and 2D-NMR spectra. The results showed that Chinese yam polysaccharide had α-d-Gluc-(1 → 4) glycoside bond, and the C2 hydroxyl group was replaced by ethoxyl group. The average molecular weight was determined to be 7.28 × 10⁴. It showed that The scavenging effect of yam polysaccharide on hydroxyl radicals was similar to V_C. The sulfated polysaccharide (SP), phosphorylated polysaccharide (PP), carboxymethylated polysaccharide (CP) and acetylated polysaccharide (A-P) were identified by IR and NMR. The results showed that P and its derivatives showed good antioxidant activity. Especially, their scavenging ability to hydroxyl radicals reached the level of V_C. This laid a theoretical foundation for the development of yam polysaccharide-related foods.

Keywords: Antioxidant activity; Chinese yam polysaccharide; Derivatives; Preparation; Structural analysis.

MeSH terms

Antioxidants / chemistry*
Dioscorea / chemistry*
Free Radical Scavengers / chemistry
Hydroxyl Radical / chemistry
Methylation
Molecular Weight
Polysaccharides / chemistry*
Sulfates / chemistry

Substances

Antioxidants
Free Radical Scavengers
Polysaccharides
Sulfates
Hydroxyl Radical