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Mucilaginous polysaccharides from vegetative parts of Bixa orellana L.: Their characterization and antioxidant potential.

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Relation http://ir.cftri.com/13869/
https://dx.doi.org/10.1111/jfbc.12747
 
Title Mucilaginous polysaccharides from vegetative parts of Bixa
orellana L.: Their characterization and antioxidant potential.
 
Creator Sravan Kumar, Sandopu
Girish Patil, B. Gowda
Giridhar, P.
 
Subject 10 Plants
28 Polysaccharide Chemistry
 
Description The aim of this study was to extricate adhesive mucilaginous polysaccharides (MPS)
from vegetative parts of Bixa orellana and furthermore to explore proximate analysis
and antioxidant potentials. The ethanol precipitated mucilage concentrates of leaf
holds 57.7% ± 3.2% moisture, 31.7 ± 1.61 g/100 g aggregate starch content,
23.6 ± 0.07 g/100 g reducing sugar content, 14.5 ± 2.0 g/100 g pentose content,
9.37 ± 0.56 g/100 g uronic acid substance, 10.6 ± 0.98 g/100 g total phenolic content,
and 36.9 ± 0.52 mg/100 g total protein content. In contrasted with twigs, the
leaves MPS demonstrated two folds increment in phenolic content. The sugar composition
characteristics of MPS by gas liquid chromatography demonstrated a noteworthy
content of xylose (163.5 ± 6.6 mg/100 g), mannose (17.2 ± 0.6 mg/100 g),
and galactose (13.7 ± 0.4 mg/100 g) in leaf. The MPS extract of leaves exhibited a
dose‐dependent antioxidant activity and free radical scavenging ability. The data obtained
in this study open a new avenue to further investigate the broad applications
of these annatto dye yielding plant polysaccharides.
Practical applications
The mucilaginous polysaccharides (MPS) from plant sources are being used for different
applications in food, pharma, and cosmetic enterprises. Nowadays there is a developing
enthusiasm for MPS for their dietary and medicinal advantages. Particularly
dietary polysaccharides are known to evoke immunomodulatory and anti‐inflammatory
properties. Here, we present the leaf and twig parts of Bixa orellana as rich
sources of MPS, the MPS characterization and also antioxidant potential, which could
substantiate B. orellana MPS as functional ingredients and furthermore in nourishment
industry for expanding dairy foods consistency.
 
Publisher Wiley
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13869/1/J%20Food%20Biochem.%202018%3Be12747.pdf
Sravan Kumar, Sandopu and Girish Patil, B. Gowda and Giridhar, P. (2018) Mucilaginous polysaccharides from vegetative parts of Bixa orellana L.: Their characterization and antioxidant potential. Journal of Food Biochemistry. pp. 1-10. ISSN 1745-4514