Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

• Published in: Chinese journal of oceanology and limnology 2016-03, Vol.34 (2), p.372-381
• Main Author: 刘胜一 史雪洁 徐兰兰 衣悦涛
• Format: Article
• Language: English
• Subjects: Alkaline soils; Antioxidants; Earth and Environmental Science; Earth Sciences; Extraction processes; Flowers & plants; Food preservation; Freeze drying; Helianthus tuberosus; Jerusalem artichokes; Malus; Oceanography; Optimization; Pectin; Response surface methodology; S3 Sustainable Utilization of Coastal Bioresources; Saline soils; Scavenging; Spectral analysis; Spectrum analysis; Spray; Spray drying; Vacuum; Vacuum drying; Yields; 优化处理; 喷雾干燥法; 抗氧化活性; 提取温度; 果胶; 真空冷冻干燥; 自由基清除系统; 菊芋
• ISSN: 0254-4059; 2096-5508; 1993-5005; 2523-3521
• DOI: 10.1007/s00343-015-4314-4

Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great significance. In this study, the response surface method was employed to optimize the effects of processing variables （extraction temperature, pH, extraction time, and liquid-to- solid ratio） on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions： pHl .52, 63.62 min, 100℃ and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52＋0.90% was obtained, which validated the model prediction. The effects of different drying methods （freeze drying, spray drying and vacuum drying） on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural differences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by different methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin （SDP） and apple pectin （AP） were stronger than those of vacuum oven dried pectin （ODP） and vacuum freeze dried pectin （FDP）. Therefore compared with the other two drying methods, the spray drying method was the best.