Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Zhao-Jun Wei
Hefei University of Technology, China
Scientific Tracks Abstracts: J Nutr Food Sci
Peony seed dreg, a byproduct of oil processing, is rich in many nutrients. However, this is always used as animal fodder and fertilizer.
My laboratory has explored the possible use of nutrient-rich peony seed dreg as a functional food. To this end, Peony seed dreg
polysaccharides (PSDP) were sequentially extracted using hot buffer (HBSS), chelating agent (CHSS) and dilute alkaline (DASS)
followed by concentrated alkaline (CASS). The nutraceutical properties of the various polysaccharides fractions were investigated.
The four PSDPs possessed simple composition and showed the characteristic absorptions for polysaccharides at 3600-3200 cm-1 and
3000-2800 cm-1. The functional group of four PSDPs displayed some slight differences. The results of melting point and enthalpy
of four samples confirmed a good thermal stability. The emulsifying activity and emulsifying stability of four PSDPs exhibited dosedependent
response, HBSS with the highest emulsifying activity and CHSS with the longest emulsifying stability. Comparison among
the antioxidant activities of four PSDPs, CASS showed highest abilities in the DPPH radical scavenging activity, reducing power and
ABTS radical scavenging activity, HBSS exhibited the highest hydroxyl radical scavenging activity and CHSS displayed the higher
chelating ability on ferrous ions than others. At a liquid-solid ratio less than 2.5% w/w in aqueous solution, the polysaccharides
extracted from peony seed presented non-Newtonian shear thinning behavior and could be well described by the Cross model. The
peony seed polysaccharides showed predominantly viscous responses (G� Zhao-Jun Wei has received his BS from Anhui Agricultural University (1993), MS from Chinese Academy of Agricultural Sciences (2001) and PhD from University of Science and Technology of China (2005). Currently, he is the distinguished Professor and Deputy Dean of School of Biotechnology and Food Engineering at Hefei University of Technology (HFUT). He also serves as the Chairman of the Agricultural and forestry specialty food processing industry technological innovation strategic alliance of Anhui province, Chairman of the Hefei Society for Nutrition and a Member of the Chinese Society of Biochemistry and Molecular of Agriculture. His research focuses on the processing and function of nutraceuticals from the byproducts of Agriculture and forestry, e.g., DNJ from mulberry, Pectin from okra, polysaccharides from peony seed dreg and others. Email: zjwei@hfut.edu.cnBiography :