The Separation, Purification, Structure Identification, and Antioxidant Activity of Elaeagnus umbellata Polysaccharides

• Published in: Molecules (Basel, Switzerland) Vol. 28; no. 18; p. 6468
• Main Authors: Zhang, Jinhua, Xu, Xin, Liu, Xinyi, Chen, Min, Bai, Baoqing, Yang, Yukun, Bo, Tao, Fan, Sanhong
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 06.09.2023; MDPI
• Subjects: antioxidant activity; Antioxidants; Chromatography; Elaeagnus umbellata; Fruits; functional food; polysaccharides; Proteins; Scanning electron microscopy; Spectrum analysis
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28186468

In order to investigate the antioxidant activity of Elaeagnus umbellata polysaccharides, the physicochemical characteristics of purified Elaeagnus umbellata polysaccharides (EUP, consisting of two fractions, EUP1 and EUP2) were investigated using UV spectrophotometry, high-performance liquid chromatography (HPLC), high-performance gel permeation chromatography (HPGPC), and Fourier transform infrared spectroscopy (FT-IR). This revealed that EUP1 and EUP2 were acidic polysaccharides with an average molecular weight (MW) of 63 and 38 kDa, respectively. EUP1 mainly consisted of L-rhamnose and D-galactose in a molar ratio of 2.05:1, and EUP2 consisted of D-mannose, L-rhamnose, D-galactose, and D-arabinose in a molar ratio of 2.06:1:2.78:1. Furthermore, EUP exhibited considerable antioxidant potential for scavenging hydroxyl, superoxide anion, DPPH, and ABTS radicals. Therefore, EUP can be developed as a potential antioxidant for the functional food or pharmaceutical field.