E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||3|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Evaluation of antioxidant capacity of polysaccharide in Jerusalem artichoke (Helianthus tuberosus L.) during overwintering
Engineering Research Center for Agricultural Resources and Comprehensive Utilization of Jilin Provence, Jilin institute of chemical technology, Jilin, China
2 Graduate School, Jilin institute of chemical technology, Jilin, China
* Corresponding author: firstname.lastname@example.org
To determine the effect of different harvesting time on antioxidant capacity in Jerusalem artichoke polysaccharides (inulin), the Jerusalem artichoke before and after overwintering were collected from the same region, and then evaluate their antioxidant capacity in vitro by reducing power assay, DPPH radical-scavenging assay and hydroxyl radical-scavenging assay. Ascorbic acid at similar mass concentration was served as positive control. The results showed no significant difference were observed in reducing power when the absorbance values were about 0.3. When the mass concentrations before and after overwintering were 0.9 mg/mL and 1.7 mg/mL, the DPPH radical-scavenging rate both reached at 50%. And when the mass concentrations were both 10 mg/mL, the hydroxyl radical-scavengings were 35.8% and 27.9%, respectively. Thus, it could be concluded that the antioxidant capacity in Jerusalem artichoke polysaccharides before overwintering was higher than that after overwintering, and showed a good dose-dependent manner with its mass concentration.
© The Authors, published by EDP Sciences, 2019
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