title: Polysaccharide of caper (Capparis spinosa L.) Leaf: Extraction optimization, antioxidant potential and antimicrobial activity.
abstract: Three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) based on the single-factor experiments was used to optimize the extracting parameters of crude polysaccharides (CPSs) from the Capparis spinosa leaves (CSL) including extraction time (ETi, 60-120min), extraction temperature (ETe, 60-80°C), and the water/solid ratio (W/S, 6-16). The optimal process conditions in order to the highest yield (6.73%) of CSL-CPSs were 119.8min ETi, 72.84°C ETe, and 15.97:1W/S.Structure of polysaccharide extracted at the optimal operating point were identified by Fourier transform-infrared spectroscopy (FT-IR). CSL-CPSs (50-300μg/L) revealed significantly scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH)and OH free-radicals in vitro. A much more antimicrobial activity using this polysaccharide against Gram-negative bacteria (Escherichia coli, Shigella dysenteriaeandSalmonella typhi) was found than Gram-positive bacteria (Bacillus panis and Staphylococcus aureus). CSL-CPSs can thus be used as anexcellent antioxidant and antimicrobial ingredient in food and medicinal preparations.
authors.affiliation: M.Sc. in Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran.
authors.forename: Farzad
authors.initials: F
authors.lastname: Mazarei
authors.affiliation: Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran. Electronic address: hosjooy@yahoo.com.
authors.forename: Hossein
authors.initials: H
authors.lastname: Jooyandeh
authors.affiliation: Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Noshad
authors.affiliation: Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Hojjati
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects; D031484:Capparis / Q000737:chemistry*; D005591:Chemical Fractionation / Q000379:methods*; D018515:Plant Leaves / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D011134:Polysaccharides
keywords: Antibacterial; Antiradical; Caper polysaccharide; Extraction process; Functional properties; Structure