Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Shengyi Liu; Xuejie Shi; Lanlan Xu; Yuetao Yi

doi:10.1007/s00343-015-4314-4

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Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

OriginalPaper | Updated：2023-05-16

- Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke
- Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke
- 海洋湖沼学报（英文） 2016年34卷第2期页码：372-381
- Affiliations：
  
  1. Yantai Institute of Coastal Zone Research Chinese Academy of Sciences
  2. College of Resources and Environment University of Chinese Academy of Sciences
- Author bio：
- Funds：
  
  Supported by the National High Technology Research and Development Program of China (863 Program) (No. 2012AA021205) and the National Key Technology R&D Program of China (No. 2011BAC02B04)
- DOI：10.1007/s00343-015-4314-4
  中图分类号：
- 网络首发：2015-10-21，
  
  纸质出版：2016
- Accepted：
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Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke[J]. 海洋湖沼学报（英文）, 2016,34(2):372-381.

Liu, S., Shi, X., Xu, L. et al. Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke., Chin. J. Ocean. Limnol. 34, 372–381 (2016). https://doi.org/10.1007/s00343-015-4314-4
Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke[J]. 海洋湖沼学报（英文）, 2016,34(2):372-381. DOI： 10.1007/s00343-015-4314-4.

Liu, S., Shi, X., Xu, L. et al. Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke., Chin. J. Ocean. Limnol. 34, 372–381 (2016). https://doi.org/10.1007/s00343-015-4314-4 DOI：

摘要

Abstract

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

extraction time

and liquid-to-solid ratio) on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions: pH 1.52

63.62 min

100°C 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 diff erent 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 diff erences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by diff erent 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.

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references

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