Polysaccharides in jujube (Ziziphus Jujuba Mill.) fruit: Extraction, antioxidant properties and inhibitory potential against a-amylase in vitro

Qing-Han Gao1, Cai-Feng Bai2 a

Abstract

The effects of different extraction methods on the content and bioactivity of polysaccharides from jujube dried with two methods were investigated. The antioxidant activities of Ziziphus jujube polysaccharides (ZJP) were investigated with DPPH radical scavenging activity and reducing power. Inhibitory effects of ZJP on a-amylase were also investigated. The most appropriate deproteinization method was sevag method. ZJP yields were affected differently. The highest DPPH radical scavenging capacity observed in USJPS for the oven-dried jujube and MSJPS for the freeze-dried. ZJP from oven-dried jujube had better reducing power than the freeze-dried. The higher a-amylase inhibition activity observed in MTJPS.