Characterization and antioxidant activities of polysaccharides extracted from flageolet bean pods waste

• Published in: Current research in green and sustainable chemistry 2021, Vol.4, p.100154, Article 100154
• Main Author: Ahmad, Muhammad Muneeb
• Format: Article
• Language: English
• Subjects: Antioxidant activities; Characterization; Flageolet bean pods; Polysaccharides
• ISSN: 2666-0865; 2666-0865
• DOI: 10.1016/j.crgsc.2021.100154

This study was conducted to purpose green and sustainable solution for agriculture waste management. Agriculture waste such as flageolet bean pods were utilized to extract polysaccharides in hot water extraction. Flageolet bean pods polysaccharides (FBPP) were characterized using UV, FTIR, NMR, TGA and SEM analysis. The characteristic band of polysaccharides was observed at 1031 ​cm-1 in FTIR spectra due to asymmetric stretching of C─O─C groups. 1H NMR analysis indicated that FBPP comprised with both the α-D-glucose and β-D-glucose configurations. Thermal profile of FBPP displayed that about 16% weight loss occurred at 201 ​°C due to the evaporation of ethanol, bounded and adsorbed water while residual 84% wight loss occurred at temperature (>201 ​°C) which may due to the thermal degradation of polysaccharides. SEM analysis demonstrated that FBPP exhibit clusters of nanofibrous like morphology with irregular pores. FBPP performed magnificent antioxidant activities by scavenging the DPPH and OH radicals and ferric reducing antioxidant power (FRAP). The maximum DPPH and OH radical antioxidant activities were 77.90 ​± ​0.55% and 71.57 ​± ​0.14% attained when applied at the concentration of 1 ​mg/mL. The above results suggested that the flageolet bean pods polysaccharides can be suitable as antioxidants in different functional formulations. [Display omitted] •FBPP were extracted, characterized and their antioxidant activities were evaluated.•FBPP showed consistent structural composition and nanofibrous like morphology with irregular pores.•FBPP performed magnificent antioxidant activities by scavenging free radicals.