Antioxidant Activity of Subcritical Water Extracts from Chaga Mushroom (<i>Inonotus obliquus</i>)

“…ABTS radicals are scavenged by antioxidants by donating hydrogen ions and assessed by determining the decrease in absorption at 405 nm (Seo and Lee 2010). The ABTS radical scavenging activities of SCW extracts, methanol extracts, and L-AA (positive control) are shown in Table 4.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…In contrast to common methods, SCW is an environmentally friendly technique; SCW also entails lower costs of extracting agents, produces higher extract quality, and reduces extraction time. Studies have also shown that SCW is an effective method used to extract polyphenols from plants (Budrat and Shotipruk 2009;Seo and Lee 2010;Kim et al 2009;Rodríguez-Meizoso et al 2006). Budrat and Shotipruk (2009) showed that the total phenolic contents obtained from bitter melon by SCW at 200°C is seven times as high as those produced by MeOH extraction.…”

Section: Introductionmentioning

confidence: 96%

Subcritical water extraction of antioxidant phenolic compounds from XiLan olive fruit dreg

Zhu

Zhong

et al. 2014

J Food Sci Technol

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Olive fruit dreg (OFD), waste from olive softdrink processing, has caused disposal problems. Nevertheless, OFD is a good source of functional ingredients, such as phenolic compounds. This study investigated the extraction conditions of phenolic compounds from OFD by using subcritical water (SCW) extraction method, antioxidant activity of SCW extracts, and components of phenolic compounds by LC-MS. SCW extraction experiments were performed in a batch stainless steel reactor at temperatures ranging from 100 to 180 °C at residence time of 5 to 60 min, and at solid-to-liquid ratio of 1:20 to 1:60. Higher recoveries of phenolic compounds [37.52 ± 0.87 mg gallic acid equivalents (GAE)/g, dry weight (DW)] were obtained at 160 °C, solid-to-liquid ratio of 1:50, and extract time of 30 min than at 2 h extraction with methanol (1.21 ± 0.16 mg GAE/g DW), ethanol (0.24 ± 0.07 mg GAE/g DW), and acetone (0.34 ± 0.01 mg GAE/g DW). The antioxidant activities of the SCW extracts were significantly stronger than those in methanol extracts at the same concentration of total phenolic contents. LC-MS analysis results indicated that SCW extracts contained higher amounts of phenolic compounds, such as chlorogenic acid, homovanillic acid, gallic acid, hydroxytyrosol, quercetin, and syringic acid. SCW at 160 °C, 30 min, and solid-to-liquid ratio of 1:50 may be a good substitute of organic solvents, such as methanol, ethanol, and acetone to recover phenolic compounds from OFD.

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“…These bioactive compounds have been known to have antioxidant, anti-inflammatory, anti-cancer, hypoglycemic, anti-virus, and other functional activities (Zhong et al, 2009). Especially, phenolic compounds in chaga mushroom are known to have strong antioxidant activities related to therapeutic effects against diseases associated with oxidative stress such as cardiovascular diseases, diabetes, and cancer (Seo & Lee, 2010;Khatua et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction

Hwang

Yang

Kim

et al. 2019

LWT

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Chaga mushroom (Inonotus obliquus) has been known to have antioxidant, anti-virus, anti-inflammatory, and anti-tumor effects due to its bioactive compounds such as β-glucans, triterpenoids, phenolic compounds, and melanin complexes. This mushroom has been used as a folk remedy since the 16th century and mainly consumed as extracted. Hot water extraction, which is a traditional method preparing chaga mushroom extract, has limitations requiring a large amount of solvent and long extraction time, resulting in degradation and coagulation of bioactive compounds. The objective of this study was to develop efficient methods extracting bioactive compounds in chaga mushroom, compared with hot water extraction. High II temperature and pressure, enzyme, and ultrasound extractions were used as non-traditional extraction methods. Chaga mushroom extracts were prepared under conditions determined by preliminary experiments. β-Glucans were higher in high temperature and pressure and enzyme extracts than in hot water extract. Total triterpenoids were higher in the enzyme and ultrasound extracts than in the hot water extract. Total phenolic compounds were higher in the high temperature and pressure extract than in the hot water extract. Major phenolic compounds in the chaga mushroom extracts, which were identified by HPLC, LC-MS, and GC-MS, were 3,4-dihydroxybenzaldehyde and coniferyl aldehyde, which were the highest in the high temperature and pressure and enzyme extracts, respectively. Antioxidant activities were the highest in the high temperature and pressure extract which had the highest content of phenolic compounds. In conclusion, high temperature and pressure and enzyme extractions may be efficient methods to produce chaga mushroom extracts with a large amount of bioactive compounds.

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Antioxidant Activity of Subcritical Water Extracts from Chaga Mushroom (Inonotus obliquus)

Cited by 36 publications

References 34 publications

Production, purification and characterisation of polysaccharides from Pleurotus ostreatus with antitumour activity

Production, purification and characterisation of polysaccharides from Pleurotus ostreatus with antitumour activity

Subcritical water extraction of antioxidant phenolic compounds from XiLan olive fruit dreg

Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction

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