Isolation of polysaccharides from date pit and evaluation of some functional properties

Document Type : Research Article

Authors

1 PhD Student of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology

2 Associated Professor of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan

Abstract

The aim of this study was to evaluate the prebiotic potential and some functional properties of  polysaccharides derived  from date pit in comparison to inulin (commercial prebiotic). Water soluble Polysaccharides were extracted from date pit after defatting, extraction by boiling water and precipitation with ethanol. Then structural characteristics of the date pit polysaccharides were analyzed using fourier transform infrared spectroscopy (FTIR). Then in vitro resistance of polysaccharide to acidic and enzymatic digestion was performed. In the second step the effect of extracted polysaccharide on probiotic growth was studied in comparison to commercial prebiotic (inulin). Some functional properties such as water holding capacity (WHC), lipid adsorption capacity (LAC) and antioxidant property were studied in comparison to commercial prebiotic (inulin). The FTIR spectrum showed the typical bands corresponding to the sugars and polysaccharides and some functional group involved in its chemical structure. The date pit polysaccharide were resistant to digestion even more than inulin. Polysaccharide derived from date pit could increase viability of probiotic bacteria similar to inulin. LAC and WHC of date pit polysaccharide were 4.64±0.04, 1.83±0.03 which were comparable to dietary fibre and even were very more than inulin. Antioxidant property of date pit polysaccharide was 40% and this property correlated with its concentration and increased with increasing concentration. The results of this study showed that date pit polysaccharides were capabale prebiotic which was comparable to inulin or even better than it. Also, date pit polysaccharide due to high WHC, LAC and good antioxidant activity can be suitable candidate for technological applications and health improving effects in functional food.

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Main Subjects

References

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Innovative Food Technologies
Volume 1, Issue 4 - Serial Number 4
September 2014
Pages 49-60

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History

  • Receive Date: 17 March 2014
  • Revise Date: 04 May 2014
  • Accept Date: 26 August 2014

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