Enzymatic preparation of fructooligosaccharides-rich burdock syrup with enhanced antioxidative properties
Electron. j. biotechnol
;
40: 71-77, July. 2019. tab, graf, ilus
Article
in English
| LILACS
| ID: biblio-1053491
ABSTRACT
Background:
Burdock (Arctium lappa L.) is a fructan-rich plant with prebiotic potential. The aim of this study was to develop an efficient enzymatic route to prepare fructooligosaccharides (FOS)-rich and highly antioxidative syrup using burdock root as a raw material.Results:
Endo-inulinase significantly improved the yield of FOS 2.4-fold while tannase pretreatment further increased the yield of FOS 2.8-fold. Other enzymes, including endo-polygalacturonase, endo-glucanase and endo-xylanase, were able to increase the yield of total soluble sugar by 11.1% (w/w). By this process, a new enzymatic process for burdock syrup was developed and the yield of burdock syrup increased by 25% (w/w), whereas with FOS, total soluble sugars, total soluble protein and total soluble polyphenols were enhanced to 28.8%, 53.3%, 8.9% and 3.3% (w/w), respectively. Additionally, the scavenging abilities of DPPH and hydroxyl radicals, and total antioxidant capacity of the syrup were increased by 23.7%, 51.8% and 35.4%, respectively.Conclusions:
Our results could be applied to the development of efficient extraction of valuable products from agricultural materials using enzyme-mediated methods.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Oligosaccharides
/
Plant Roots
/
Fructose
/
Glycoside Hydrolases
/
Antioxidants
Language:
English
Journal:
Electron. j. biotechnol
Journal subject:
Biotechnology
Year:
2019
Type:
Article
Affiliation country:
China
/
South Africa
Institution/Affiliation country:
Durban University of Technology/ZA
/
Tianjin University of Science and Technology/CN
/
University of Stellenbosch/ZA
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