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Research Article | Open Access

Isolation, purification, structural characteristic and antioxidative property of polysaccharides from A. cepa L. var. agrogatum Don

Hongcheng Liua,b,1, Hongxiu Fana,c,1, Jing Zhanga,d, Shanshan Zhanga,d, Wenting Zhaoa,b, Tingting Liua,c( ), Dawei Wanga,b( )
School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China
Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, China
Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun, 130118, China
Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun, 130118, China

1These authors contributed equally to this work.

Peer review under responsibility of KeAi Communications Co., Ltd

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Abstract

Allium cepa L. var. agrogatum Don (ALAP) is commonly consumed in China as well as other regions and has various beneficial health effects. A novel acidic polysaccharide (named ALAP-21) was obtained from ALAP by ultrasonic and microwave-assisted extraction and purification using DEAE-52 anion exchange and Sephadex G-100 columns. The monosaccharide composition, structural and antioxidative properties of ALAP-21 were investigated by GC–MS chromatography, FT-IR and NMR spectroscopies and three antioxidative activity tests in vitro. The results showed that ALAP-21 was a heteropolysaccharide composed of glucose, galacturonic acid, mannose, galactose, arabinose, rhamnose, xylose, fructose and glucuronic acid with a relative molar ratio of 26.282: 27.546: 11.400: 4.781: 2.467: 2.445: 3.622: 1.106: 1.753, owning (1→4)-α-D-Glcp, (1→4)-α-D-GalAp6Me3OA, (1→4)-β-D-Galp6OMe, (1→2)-α-L-Rhap, (1→4)-β-D-Manp glycosidic linkages. (1→4)-α-D-Glcp and (1→4)-α-D-GalAp6Me3OA residues might be the main components of the sugar chain backbone of ALAP-21. Furthermore, ALAP-21 exhibited high potential for DPPH radicals (82.02%), hydroxyl radicals (53.33%) and superoxide anion radicals (50.28%). These results provide a reference for further research and rational development of ALAP polysaccharides.

Keywords

Structural characterizationPolysaccharidesAllium cepa L. var. agrogatum DonAntioxidative property

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Food Science and Human Wellness
Volume 9 Issue 1,
March 2020
Pages 71-79
DOI: 10.1016/j.fshw.2019.12.006
Cite this article:
Liu H, Fan H, Zhang J, et al. Isolation, purification, structural characteristic and antioxidative property of polysaccharides from A. cepa L. var. agrogatum Don. Food Science and Human Wellness, 2020, 9(1): 71-79. https://doi.org/10.1016/j.fshw.2019.12.006

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Received: 08 October 2019
Revised: 04 December 2019
Accepted: 17 December 2019
Published: 27 December 2019
© 2020 "Society information".

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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