In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull
Само за регистроване кориснике
2023
Аутори
Barać, NevenaSredović Ignjatović, Ivana
Kostić, Aleksandar
Rabrenović, Biljana
Barać, Miroljub
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was... filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.
Кључне речи:
Soy hull / pectin-like polysaccharide / antioxidant propertiesИзвор:
3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS, 2023Институција/група
Poljoprivredni fakultetTY - JOUR AU - Barać, Nevena AU - Sredović Ignjatović, Ivana AU - Kostić, Aleksandar AU - Rabrenović, Biljana AU - Barać, Miroljub PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6807 AB - Introduction Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also associated with several human health benefits. Objective This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their antioxidant potential as well as with their macro- and microelements content. Methodology Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min. (at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to 4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents were determined by ICP-OES and ICP-MS. Results Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition, isolated polysaccharides can be a good source of several elements including K, Mg and Zn. Conclusion According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides. Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties. T2 - 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS T1 - In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull UR - https://hdl.handle.net/21.15107/rcub_agrospace_6807 ER -
@article{ author = "Barać, Nevena and Sredović Ignjatović, Ivana and Kostić, Aleksandar and Rabrenović, Biljana and Barać, Miroljub", year = "2023", abstract = "Introduction Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also associated with several human health benefits. Objective This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their antioxidant potential as well as with their macro- and microelements content. Methodology Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min. (at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to 4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents were determined by ICP-OES and ICP-MS. Results Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition, isolated polysaccharides can be a good source of several elements including K, Mg and Zn. Conclusion According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides. Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.", journal = "3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS", title = "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6807" }
Barać, N., Sredović Ignjatović, I., Kostić, A., Rabrenović, B.,& Barać, M.. (2023). In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS. https://hdl.handle.net/21.15107/rcub_agrospace_6807
Barać N, Sredović Ignjatović I, Kostić A, Rabrenović B, Barać M. In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS. 2023;. https://hdl.handle.net/21.15107/rcub_agrospace_6807 .
Barać, Nevena, Sredović Ignjatović, Ivana, Kostić, Aleksandar, Rabrenović, Biljana, Barać, Miroljub, "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull" in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS (2023), https://hdl.handle.net/21.15107/rcub_agrospace_6807 .