Veuillez utiliser cette adresse pour citer ce document : http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/9814
Titre: Response Surface Methodology Optimization of Microwave-Assisted Polysaccharide Extraction from Algerian Jujube (Zizyphus lotus L.) Pulp and Peel
Auteur(s): Berkani, Farida
Dahmoune, Farid
Achat, Sabiha
Dairi, Sofiane
Kadri, Nabil
Zeghichi-Hamri, Sabrina
Abbou, Amina
Benzitoune, Imane
Adel, Khadidja
Remini, Hocine
Belbahi, Amine
Madani, Khodir
Mots-clés: Zizyphus lotus fruit
Polysaccharide
Response surface methodology
Microwave-assisted extraction
Anti-inflammatory and antioxidant activities
Date de publication: 30-jui-2020
Editeur: Université de Bouira
Référence bibliographique: Journal of Pharmaceutical Innovation,Pages 1-13
Résumé: Purpose The active ingredient recovery from the vegetable is a very attractive research field for the development of a sustainable economy; to revalue the jujube fruit (Zizyphus lotus) polysaccharide (ZLPS), an optimized green microwave-assisted method was used for the recovery and enrichment of the antioxidants present in a distilled water extract. Methods A series of 17 experiments including microwave power, irradiation time, and liquid-to-solid ratio independent parameters was designed by the response surface methodology to optimize the recovery of the polysaccharide extract. Results The optimal conditions were as follows: 600 W, 40 min, and 26.69 mL/g. Under these conditions, the experimental extraction yield was 13.98 ± 1.55% which is very close with the predicted value (14.08%), and this demonstrated the validation of the extraction model proposed. The polysaccharide extract exhibited a significant scavenging activity against ABTS.+ (70.45%), DPPH*.(66.02%), and FRAP (A = 0.63) with a very important anti-inflammatory activity using a protein denaturation method that showed a maximum inhibition of 95.33% at 200 μg/mL. Additionally, the membrane stabilization method showed a significant action and protection of human red blood cells (85.76%) in hypotonic-induced lysis solution and 86.45% in heat-induced lysis solution. Conclusion This study demonstrated the possibility of exploiting the microwave process to obtain extracts remarkably enriched with invaluable antioxidants from the jujube matrix. The operation time is short, and the antioxidant and anti-inflammatory activities of the distilled water extract were preserved.
URI/URL: http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/9814
Collection(s) :Articles



Tous les documents dans DSpace sont protégés par copyright, avec tous droits réservés.