The antioxidant capacity of polysaccharide from Laminaria japonica by citric acid extraction
Version of Record online: 2 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 7, pages 1352–1358, July 2013
How to Cite
Lu, J., You, L., Lin, Z., Zhao, M. and Cui, C. (2013), The antioxidant capacity of polysaccharide from Laminaria japonica by citric acid extraction. International Journal of Food Science & Technology, 48: 1352–1358. doi: 10.1111/ijfs.12072
- Issue online: 24 JUN 2013
- Version of Record online: 2 MAY 2013
- Manuscript Accepted: 13 NOV 2012
- Manuscript Received: 20 JUN 2012
- Guangdong Industry-University-Research Program. Grant Number: 2010A090200041
- National Natural Science Foundation of China. Grant Number: 31101222
- Corporate Sponsorship for Higher Education. Grant Number: 05XM-QK010
Figure S1. Effects of pH, extraction temperature and time on the yield and DPPH radical scavenging activity of polysaccharides. Different letters indicate significant difference, P < 0.05.
Figure S2. UV-visible spectra of polysaccharides from 200 to 400 nm. (a) polysaccharide extracted by citric acid and hot water (LJPA) and (b) polysaccharide extracted by hot water (LJPW).
Figure S3. Rheological properties of polysaccharides extracted by citric acid (LJPA) and hot water (LJPW).
Figure S4. The molecular weight distribution of polysaccharides extracted by citric acid (LJPA) and hot water (LJPW).
Figure S5. The monosaccharide composition of polysaccharides. (a) standard; (b) citric acid-extracted polysaccharide (LJPA); (c) hot water-extracted polysaccharide (LJPW).
Figure S6. Antioxidant capacity of polysaccharides extracted by citric acid (LJPA) and hot water (LJPW). (a) oxygen radical absorbance capacity; (b) ABTS radical scavenging activity; (c) reducing power.
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