Extraction of polysaccharides from mango (Mangifera indica Linn.) seed by response surface methodology and identification of their structural characteristics.
Chen YeYuan, Luo HaiYan, Gao AiPing, Zhu Min
Author Affiliation: Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou, 571737, China.
Food Analytical Methods 5 : 800-806
Abstract : Mango is a tropical fruit with sweet taste and desirable flavor. Mango seed polysaccharides (MSP) were extracted in this work and the extraction conditions were optimized by response surface methodology. A mathematical model was built with high fitness and the optimal conditions to obtain the highest MSP yield were 9.0 ml/g of solvent/material ratio, 174 min of time and 89°C of temperature. The monosaccharides occurred in MSP I were determined to be arabinose, rhamnose, mannose, galactose, and glucose. Besides these monosaccharides, fructose was detected as the major monosaccharide in MSP II, which relative molar percentage was 60.9%. In MSP I, mannose and galactose constructed the backbone. However, their percentage sum was only 20.7% in MSP II. Arabinose, rhamnose, and mannose were detected to have only one type of glycosidic linkage, which attended in linear structure. (->2)-Fru-(1,4->) was the unique linkage for fructose, and it built the branched structure. A dose-dependent behavior was observed for DPPH radical scavenging activity of MSPs I and II. Amongst, MSP I showed a better antioxidant activity than MSP II.