Optimization extraction of polysaccharide from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activity

Food Chemistry

Volumn 212, Issue , 2016, Pages 476-484

  Mkadmini Hammi, Khaoula ^a,c   Hammami, Majdi ^a   Rihouey, Christophe ^b   Le Cerf, Didier ^b   Ksouri, Riadh ^a   Majdoub, Hatem ^c  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b Normandie Université   (France)

^c FACULTÉ DES SCIENCES DE MONASTIR   (Tunisia)

Author keywords

Antioxidant property; Average molecular weight; Chemical analysis; Polysaccharide; Response surface methodology; Zizyphus lotus fruit

Indexed keywords

ANTIOXIDANTS; CARBOXYLIC ACIDS; CHEMICAL ANALYSIS; FRUITS; MOLECULAR WEIGHT; PLANTS (BOTANY); POLYSACCHARIDES; SURFACE PROPERTIES;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; AVERAGE MOLECULAR WEIGHT; EXPERIMENTAL EXTRACTION; EXTRACTION TEMPERATURES; RESPONSE SURFACE METHODOLOGY; WATER-TO-SOLID RATIOS;

EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ARABINOSE; CARBOHYDRATE; FRUCTOSE; GALACTOSE; GLUCOSE; LINOLEIC ACID; POLYSACCHARIDE; RHAMNOSE; URONIC ACID; WATER; XYLOSE; ANTIOXIDANT; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EXTRACTION; FRUIT; IC50; INFRARED SPECTROSCOPY; LIPID PEROXIDATION; MOLECULAR WEIGHT; RESPONSE SURFACE METHOD; SURFACE PROPERTY; TEMPERATURE; ZIZIPHUS; ZIZYPHUS LOTUS; CHEMISTRY; INFRARED SPECTROPHOTOMETRY; PROCEDURES; STANDARDS;

ANTIOXIDANTS; FRUIT; PLANT EXTRACTS; POLYSACCHARIDES; SPECTROPHOTOMETRY, INFRARED; ZIZIPHUS;

EID: 84974575202     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.004     Document Type: Article

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