Ultrasonic degradation of sweet potato pectin and its antioxidant activity.
The effect of ultrasound factors (time, power, and duty cycle) on sweet potato pectin molecular weight, neutral sugar composition, pectin structure, and antioxidant activity was investigated. Sweet potato pectin dispersions (0.0025, 0.005 and 0.01g/mL) in deionized water were sonolyzed for 5, 10 and 20min to assess effect of sonication time and pectin concentration on sonolysis. For further experiments 0.0025g/mL was sonicated under varying ultrasonic power and duty cycle levels, subsequently the molecular weight, galacturonic acid content, degree of methoxylation and antioxidant activity of sonicated pectin products were investigated. Results showed that ultrasound treatment reduced pectin molecular weight, while polydispersity did not show clear trend which characterized random pectin scission, increasing duty cycle from 20% to 80% resulted in approximately threefold reduction in pectin molecular weight, increased sonication power from 100W to 400W led to significant increase in galacturonic acid content from 72.0±1.2% in native pectin to between 85.0±3.2% and 92.0±2.7%, the degree of methoxylation significantly reduced from 12.0±3.0% to between 5.25% and 6.28%, sonication led to increase in galactose and decrease in rhamnose consistent with debranching of pectin. Moreover, sonication lead to increased antioxidant capacity, both 200W and 400W sonicated pectin having higher ORAC and FRAP values, with highest pectin concentration 4mg/mL in ORAC and 0.8mg/ml in FRAP giving substantially high antioxidant activity than native and 100W treated pectin. The ORAC value of 400W sonicated pectin increased five hold above the native pectin, while it's FRAP value was almost three fold higher than native pectin. However, ultrasound did not alter pectin primary structure as showed by FTIR and HPAEC results. The results indicated that ultrasound offers effective and green process for pectin transformation and creation of antioxidant potent pectin products.
Laboratory of Fruit and Vegetable Processing, The Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China; Food Technology Division of Kenya Industrial Research and Development Institute, South C - Popo Rd., Off Mombasa Rd., PO Box 30650-00100, Nairobi, Kenya.
Fredrick Onyango
FO
Ogutu
Laboratory of Fruit and Vegetable Processing, The Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Electronic address: mutaihua@126.com.
Tai-Hua
TH
Mu
D000975:Antioxidants / Q000737:chemistry*; D006603:Hexuronic Acids / Q000032:analysis; D027723:Ipomoea batatas / Q000737:chemistry*; D008745:Methylation; D008970:Molecular Weight; D010368:Pectins / Q000737:chemistry*; D013010:Sonication; D000073893:Sugars / Q000737:chemistry
D000975:Antioxidants; D006603:Hexuronic Acids; D000073893:Sugars; C007819:galacturonic acid; D010368:Pectins
Antioxidant activity; FRAP; Modified sweet potato pectin; Sonolysis; Ultrasonic degradation