Bayar Nadia, Kriaa Mouna, Kammoun Radhouane
Laboratory of Microrganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road Sidi Mansour Km 6, B.P 1177 Sfax 3018, Tunisia.
Laboratory of Microrganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road Sidi Mansour Km 6, B.P 1177 Sfax 3018, Tunisia; Biotechnology High School of Sfax (ISBS) Soukra Km 3; P.O. Box 261, Sfax 3000, Tunisia.
Int J Biol Macromol. 2016 Nov;92:441-450. doi: 10.1016/j.ijbiomac.2016.07.042. Epub 2016 Jul 15.
The chemical extraction and the characterization of polysaccharides from mucilage (MC), pectin (PC) and total pectic mucilage fraction (TFC) of Opuntia ficus indica cladodes as well as the evaluation of their antioxidant activities was investigated. The FTIR spectroscopic analysis revealed the presence of carboxyl and hydroxyl groups corresponding to polysaccharides. Uronic acid and the total sugar contents of PC were higher than those of TFC and MC whereas ash content of MC was considerably more important. In addition, the findings showed that all the samples had little protein content and low average molecular weight compared to the results mentioned in literature. Furthermore, MC reached not only the highest water (WHC) and oil holding (OHC) capacities (7.81g/g and 1.34g/g, respectively) but also the highest antioxidant properties (DPPH and ABTS scavenging activities, β-carotene bleaching inhibition activity and reducing power). However, PC had the strongest emulsifying and foaming properties. As for TFC, it had low WHC, OHC and emulsifying properties whereas it had higher foaming properties than MC and greater antioxidant properties compared to PC. These outcomes can encourage the use of PC as a surfactant and MC and TFC as natural antioxidants in food and pharmaceutical industries.
对仙人掌肉质茎黏液（MC）、果胶（PC）和总果胶黏液组分（TFC）中的多糖进行化学提取、表征，并对其抗氧化活性进行评估。傅里叶变换红外光谱（FTIR）分析表明存在对应于多糖的羧基和羟基。PC中的糖醛酸和总糖含量高于TFC和MC，而MC的灰分含量则高得多。此外，研究结果表明，与文献中提到的结果相比，所有样品的蛋白质含量低且平均分子量小。此外，MC不仅具有最高的持水能力（WHC）和持油能力（OHC）（分别为7.81g/g和1.34g/g），还具有最高的抗氧化性能（DPPH和ABTS清除活性、β-胡萝卜素漂白抑制活性和还原能力）。然而，PC具有最强的乳化和发泡性能。至于TFC，其WHC、OHC和乳化性能较低，而其发泡性能高于MC，与PC相比具有更强的抗氧化性能。这些结果可促使在食品和制药工业中使用PC作为表面活性剂，使用MC和TFC作为天然抗氧化剂。
