Structural properties and biological effects of pectic polysaccharides extracted from Tartary buckwheat sprouts by high pressure-assisted deep eutectic solvent extraction
Jin Wang, Jie Li, Xiao Luo, Mei-Mei Qu Mo, Jing Feng, Wenbing Li, Huiling Yan, Yichen Hu, Liang Zou, Ding‐Tao Wu
Abstract
Tartary buckwheat sprout is commonly consumed as salads and healthy vegetables, which is rich in pectic polysaccharides. Nevertheless, the knowledge about pectic polysaccharides extracted from Tartary buckwheat sprouts (TBSP) are still limited. To facilitate the potential applications of TBSP as fortified ingredients or healthy foods, the impacts of conventional hot water extraction (CHW), deep eutectic solvent (DES)-assisted extraction (DEE), and high pressure-assisted DES extraction (HPDEE) on their structural and biological properties were evaluated. Compared with the CHW method, our findings revealed that both DEE and HPDEE methods could obviously promoted the yields of TBSP and regulated their structural properties, resulting in the improvement of their biological functions. Especially, the HPDEE method could obviously decreased the molecular mass, apparent viscosity, and esterification degree of TBSP, while notably increased the uronic acids and bound flavonoids. Indeed, the HPDEE method could remarkedly enhance the antioxidant, anti-glycosylation, and immunostimulatory activities of TBSP probably via reducing its molecular mass and degree of esterification, and increasing its free uronic acids and bound flavonoids. These findings reveal that the HPDEE method has good potentials for selectively extracting distinctive TBSP with superior biological functions.