Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101364 |
Resumo: | Abstract Rosa roxburghii Tratt polysaccharide (RRTP) has various physiological functions that benefit the human body. Therefore, improving the extraction rate of RRTP is of crucial for its promotion and application. In this study, RRTP was extracted using an intermittent ultrasound-assisted enzymatic method, and the effects of five factors on the extraction rate of RRTP were studied using a single factor test and response surface methodology. The regression equation model was significant and had good reliability, and the enzyme concentration, liquid-solid ratio and ultrasonic temperature exhibited a positive and significant effect on the RRTP content. The optimal extraction conditions were a power of 360 W, an enzyme concentration of 2.0%, a liquid-solid ratio of 40 mL/g, an ultrasonic temperature of 60 °C and an ultrasonic time of 25 min. Under these conditions, the crude polysaccharide of RRT (CRRTP) yield was 15.03%, and the RRTP content was 4.50%. The RRTP comprised mannose, rhamnose, galacturonic acid, glucose, galactose and arabinose with molar percentages of 3.39%, 2.91%, 26.73%, 35.16%, 21.21% and 10.61% by High Performance Liquid Chromatography (HPLC), respectively. These results suggested that the intermittent ultrasonic-assisted enzymatic method can improve the extraction rate of RRTP. |
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Food Science and Technology (Campinas) |
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Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysisRosa roxburghii Trattpolysaccharideresponse surface methodologyintermittent ultrasound-assisted enzymatic extractionAbstract Rosa roxburghii Tratt polysaccharide (RRTP) has various physiological functions that benefit the human body. Therefore, improving the extraction rate of RRTP is of crucial for its promotion and application. In this study, RRTP was extracted using an intermittent ultrasound-assisted enzymatic method, and the effects of five factors on the extraction rate of RRTP were studied using a single factor test and response surface methodology. The regression equation model was significant and had good reliability, and the enzyme concentration, liquid-solid ratio and ultrasonic temperature exhibited a positive and significant effect on the RRTP content. The optimal extraction conditions were a power of 360 W, an enzyme concentration of 2.0%, a liquid-solid ratio of 40 mL/g, an ultrasonic temperature of 60 °C and an ultrasonic time of 25 min. Under these conditions, the crude polysaccharide of RRT (CRRTP) yield was 15.03%, and the RRTP content was 4.50%. The RRTP comprised mannose, rhamnose, galacturonic acid, glucose, galactose and arabinose with molar percentages of 3.39%, 2.91%, 26.73%, 35.16%, 21.21% and 10.61% by High Performance Liquid Chromatography (HPLC), respectively. These results suggested that the intermittent ultrasonic-assisted enzymatic method can improve the extraction rate of RRTP.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101364Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.86322info:eu-repo/semantics/openAccessZHAN,QingqingZHONG,HuiYIN,MingyuePENG,JiangjiangCHEN,Mingeng2022-10-11T00:00:00Zoai:scielo:S0101-20612022000101364Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis |
title |
Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis |
spellingShingle |
Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis ZHAN,Qingqing Rosa roxburghii Tratt polysaccharide response surface methodology intermittent ultrasound-assisted enzymatic extraction |
title_short |
Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis |
title_full |
Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis |
title_fullStr |
Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis |
title_full_unstemmed |
Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis |
title_sort |
Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis |
author |
ZHAN,Qingqing |
author_facet |
ZHAN,Qingqing ZHONG,Hui YIN,Mingyue PENG,Jiangjiang CHEN,Ming |
author_role |
author |
author2 |
ZHONG,Hui YIN,Mingyue PENG,Jiangjiang CHEN,Ming |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
ZHAN,Qingqing ZHONG,Hui YIN,Mingyue PENG,Jiangjiang CHEN,Ming |
dc.subject.por.fl_str_mv |
Rosa roxburghii Tratt polysaccharide response surface methodology intermittent ultrasound-assisted enzymatic extraction |
topic |
Rosa roxburghii Tratt polysaccharide response surface methodology intermittent ultrasound-assisted enzymatic extraction |
description |
Abstract Rosa roxburghii Tratt polysaccharide (RRTP) has various physiological functions that benefit the human body. Therefore, improving the extraction rate of RRTP is of crucial for its promotion and application. In this study, RRTP was extracted using an intermittent ultrasound-assisted enzymatic method, and the effects of five factors on the extraction rate of RRTP were studied using a single factor test and response surface methodology. The regression equation model was significant and had good reliability, and the enzyme concentration, liquid-solid ratio and ultrasonic temperature exhibited a positive and significant effect on the RRTP content. The optimal extraction conditions were a power of 360 W, an enzyme concentration of 2.0%, a liquid-solid ratio of 40 mL/g, an ultrasonic temperature of 60 °C and an ultrasonic time of 25 min. Under these conditions, the crude polysaccharide of RRT (CRRTP) yield was 15.03%, and the RRTP content was 4.50%. The RRTP comprised mannose, rhamnose, galacturonic acid, glucose, galactose and arabinose with molar percentages of 3.39%, 2.91%, 26.73%, 35.16%, 21.21% and 10.61% by High Performance Liquid Chromatography (HPLC), respectively. These results suggested that the intermittent ultrasonic-assisted enzymatic method can improve the extraction rate of RRTP. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101364 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101364 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.86322 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335472369664 |