Characterization and bioactivity of water-soluble polysaccharides from the fruit of pumpkin

Four fractions of water-soluble polysaccharide, coded as PP1, PP2, PP3 and PP4, were isolated and purified from the fruit of pumpkin at 20°C, 40°C, 60°C and 80°C, respectively. Their chemical structure and physico-chemical properties were characterized by FT-IR spectra, gas chromatography and viscometry, respectively. Furthermore, their antioxidant activities were evaluated in vitro. The results indicated that four fractions of pumpkin...