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Optimization of polysaccharides extraction from watermelon rinds: Structure, functional and biological activities

2016; Elsevier BV; Volume: 216; Linguagem: Inglês

10.1016/j.foodchem.2016.08.056

1873-7072

Molka Ben Romdhane, Anissa Haddar, Imen Ghazala, Khawla Ben Jeddou, Claire Boisset Helbert, Semia Ellouz‐Chaabouni,

Microbial Metabolites in Food Biotechnology

In the present work, optimization of hot water extraction, structural characteristics, functional properties, and biological activities of polysaccharides extracted from watermelon rinds (WMRP) were investigated. The physicochemical characteristics and the monosaccharide composition of these polysaccharides were then determined using chemical composition analysis, Fourier transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM) and gas chromatography-flame ionization detection (GC-FID). SEM images showed that extracted polysaccharides had a rough surface with many cavities. GC-FID results proved that galactose was the dominant sugar in the extracted polysaccharides, followed by arabinose, glucose, galacturonic acid, rhamnose, mannose, xylose and traces of glucuronic acid. The findings revealed that WMRP displayed excellent antihypertensive and antioxidant activities. Those polysaccharides had also a protection effect against hydroxyl radical-induced DNA damage. Functional properties of extracted polysaccharides were also evaluated. WMRP showed good interfacial dose-dependent proprieties. Overall, the results suggested that WMRP presents a promising natural source of antioxidants and antihypertensive agents.