ArticleFrontiers in nutrition2022
Characterization of Structure and Antioxidant Activity of Polysaccharides From Sesame Seed Hull.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Article
- In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation.Foods (Basel, Switzerland) · 2024Article
- Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS.Food chemistry: X · 2024Article
- Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell.Frontiers in nutrition · 2022Article
Corrections and comments
- Erratum issued
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sesame seed hull is the major by-product of sesame seed processing and is rich in polysaccharides. In this work, sesame hull polysaccharides (SHP) were extracted by ultrasound-assisted alkali extraction methods with a yield of 6.49%. Three purified polysaccharide fractions were obtained after decolorization, deproteinization, and column chromatography. Then, their main composition and antioxidant activity were investigated. The dominant fraction was SHP-2 with a yield of 3.78%. It was composed of galacturonic acid (51.3%), glucuronic acid (13.8%), rhamnose (8.9%), glucose (8.4%), and others. The linkage types of SHP-2 have the α-D-Gal
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