Seabuckthorn berries are rich in various bioactive components and used as a traditional medicine for a long time. Until now, little information is available for the extraction of polysaccharides from seabuckthorn berries (PSB) by linking antioxidant activity and microwave power. In this study, microwave-assisted extraction, characterization, in vitro and in vivo antioxidant activities of PSB were explored. The maximum PSB extraction yield of 0.264±0.005% was obtained under the optimal conditions as follows: microwave power 600W, extraction time 6min, liquid to material ratio 10: 1mL/g, and extraction temperature 85°C. Meanwhile, effects of microwave power on antioxidant activity of PSB was investigated and found that microwave at power of 600W can facilitate the release of antioxidant PSB in a high yield. The main monosaccharides of PSB were Rha, Man, Glu, and Gal at a molar ratio of 1.00: 6.89: 1.62: 13.52, UV and FT-IR analysis coupled with molecular weight determination further indicated that PSB is a polydisperse polysaccharide. Moreover, PSB obtained under the optimal conditions equally exerted in vivo antioxidant activity through decreasing malonaldehyde and protein carbonyls and increasing superoxide dismutase and glutathione.
Keywords: Antioxidant activity; Microwave power; Microwave-assisted extraction; Polysaccharide; Seabuckthorn berries.
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