Effect of extraction conditions (temperature, pH and time) by cellulase on chemical properties of dried oyster mushroom (Pleurotus sajor-caju) extract

Abstract

Oyster mushroom (Pleurotus sajor-caju) is known to be highly nutritious food. However, the understanding of its quality and food products produced from it are still very limited. With the desire to increase the value of oyster mushroom and to create an intermediate product with high nutrients content for further processing, a cellulase enzyme-assisted extract of dried oyster mushroom was investigated. The effects of extraction conditions in terms of temperature (40, 45, 50, 55oC), pH (4.5, 5.0, 5.5, 6.0) and extraction time (4, 6, 8, 10 hrs) on nutrients and bioactive compounds of extract were studied. The results showed that the highest extraction efficiency was obtained at 50oC, pH 5.5 and 8 hrs of hydrolysis. The Brix of the extract was 2.53. In 100 g dry matter of extract, the content of saccharose, reducing sugar, total protein, amino acids, lysine, β-glucan, total phenolic and total flavonoid was 15.13 g, 19.41 g, 43.65 g, 7.96 g, 0.82 g, 10.63 mg, 62.60 mg TAE, 5.54 mg QE, respectively. The highest antioxidant capacity of the extract determined by Ferric reducing antioxidant power (FRAP assay) was 165.50 mM Fe2+/100 g dry matter and that measured by scavenging 2,2 -diphenyl-1-picrylhydrazyl (DPPH) radicals was 69.32%.

Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties

“…The enzyme-assisted extraction was also an option to collect functional mushroom bioactives without altering their functionalities for further application as nutraceuticals or high-valuable mycoextracts. The effective treatment of Pleurotus sajor-caju mushrooms consisted of the hydrolysis using an exogenous cellulase at 50 °C and pH 5.5 for 8 h. Extracts with amino acids, flavonoids, lysine, phenolics, protein, reducing sugar, saccharose and b-glucan bioactive compounds were obtained applying this procedure (Nguyen & Nguyen, 2021). The optimisation of a process using proteinase K, pepsin and trypsin enzymes to hydrolyse the P. ostreatus was defined recently by Goswami et al (2021).…”

Application of artificial neural network coupling multiobjective particle swarm optimization algorithm to optimizePleurotus ostreatusextraction parameters

“…The most typical procedures for extracting phenolic chemicals include using solvents, such as ethanol, acetone, or methanol, or a combination of these with water (Garcia‐Salas et al, 2010). Different extraction parameters, such as temperature, time, solvent concentration, and solvent‐to‐solid ratio, agitation, particle size, and pH, can all affect the extraction of phenolic compounds (Nguyen & Nguyen, 2021). To achieve a maximum extraction potential, a combination of these parameters as well as the selection of appropriate parameters is critical (Bach et al, 2019).…”