Extraction of Phenolic Compounds from Oven and Microwave Dried Mushrooms (Agaricus bisporus and Pleurotus ostreatus) by Using Methanol, Ethanol and Aceton as Solvents

Sezer, Yasemin Çelebi; Süfer, Özge; Sezer, Gokhan

doi:10.5530/ijper.51.3s.55

Cited by 11 publications

(5 citation statements)

References 8 publications

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“…The reduction of phenolic compounds during drying may be the result of the activation of oxidative enzymes (polyphenol oxidase and peroxidase) (An et al 2016) and the result of changes in the structure of the phenolic compounds (Toor and Savage 2006). Sezer et al (2017) did not find any relation between TP and drying temperate of mushrooms. Oven drying at 43°C did not affect TP or total flavonoid content in Pleurotus ostreatus (Mutukwa et al 2019).…”

Section: Resultsmentioning

confidence: 78%

The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.

et al. 2019

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In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of Leccinum scabrum and Hericium erinaceus was estimated. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70°C. Drying resulted in changes in the profile of phenolic and organic acids. Drying generally resulted in losses of the content of total phenolics, ergosterol and antioxidant activity in both species. However, a reduction and an increase of phenolic acids and organic acids were observed. The greatest reduction of the compounds was generally observed at 70°C. The greatest losses concerned organic acids (some single components and total) (even more than 90% of some compounds). The inhibition of free radicals decreased in the following order: fresh samples [ air-dried samples [ samples dried at 40°C [ samples dried at 70°C. The drying temperature affected only selected element contents in fruiting bodies.

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Section: Resultsmentioning

confidence: 78%

The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.

et al. 2019

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“…It is important to note that the chemical composition of macrofungal biomass is strain-specific and strongly dependent on the environment and cultivation technique ( Bains et al., 2021 ). These days, numerous techniques can help in the extraction process, such as methanol extraction ( Sezer et al., 2017 ), enzyme assistance, microwave assistance, ultrasonic assistance, ethanol extraction ( Bae et al., 2015 ; Angelova et al., 2022 ), and hot water extraction ( Park and Hong, 2014 ). In this study, we used an 80% ethanol extraction method to extract pure phytochemicals and polysaccharides from MBE and BE.…”

Section: Resultsmentioning

confidence: 99%

Submerged cultivation and phytochemical analysis of medicinal mushrooms (Trametes sp.)

Srivastava,

Kumari,

Karn

et al. 2024

Front. Fungal Biol.

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Mushrooms are widely available around the world and have various nutritional as well as therapeutic values. Many Asian cultures believe that medicinal mushrooms can prolong life and improve vitality. This study aims to characterize the phytochemical and polysaccharide content, mainly β-glucan content, of mycelial biomass and fruiting bodies collected from the Himalayan region, particularly Uttarakhand. Through molecular analysis of the LSU F/R-rDNA fragment sequence and phylogenetic analysis, the strain was identified as Trametes sp. We performed screening of phytochemicals and polysaccharides in mushroom and biomass extracts using high-performance liquid chromatography (HPLC) and a PC-based UV-Vis spectrophotometer. The macrofungal biomass was found to be high in saponin, anthraquinone, total phenolic, flavonoid, and β-glucan content. In biomass extract, we observed a high level of saponin (70.6µg/mL), anthraquinone (14.5µg/mL), total phenolic (12.45 µg/mL), and flavonoid (9.500 µg/mL) content. Furthermore, we examined the contents of alkaloids, tannins, terpenoids, and sterols in the biomass and mushroom extracts; the concentration of these compounds in the ethanol extract tested was minimal. We also looked for antioxidant activity, which is determined in terms of the IC50 value. Trametes sp. mushroom extract exhibits higher DPPH radical scavenging activity (62.9% at 0.5 mg/mL) than biomass extract (59.19% at 0.5 mg/mL). We also analyzed β-glucan in Trametes sp. from both mushroom and biomass extracts. The biomass extract showed a higher β-glucan content of 1.713 mg/mL than the mushroom extract, which is 1.671 mg/mL. Furthermore, β-glucan analysis was confirmed by the Megazyme β-glucan assay kit from both biomass and mushroom extract of Trametes sp. β-glucans have a promising future in cancer treatment as adjuncts to conventional medicines. Producing pure β-glucans for the market is challenging because 90–95% of β glucan sold nowadays is thought to be manipulated or counterfeit. The present study supports the recommendation of Trametes sp. as rich in β-glucan, protein, phytochemicals, and antioxidant activities that help individuals with cancer, diabetes, obesity, etc.

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“…The optimum percentage of MeOH in the solvent was the highest value within the range used in the study. Previous researches have confirmed that solvents with MeOH percentages over 98% or simply pure methanol achieve better yields of phenolic compounds and flavonoids from mushroom samples [50,51]. This is explained by the lower polarity of MeOH compared to that of water, which results in a higher affinity with the phenolic compounds.…”

Section: Total Phenolic Compounds Extractionmentioning

confidence: 85%

Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity in Mushrooms

et al. 2022

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The consumption of mushrooms has considerably increased in recent years because of their beneficial nutritional properties due to their essential amino acids, proteins, and dietary fiber content. Recent research has shown that they are also rich in polysaccharides and phenolic compounds. These compounds exhibit decisive free radical and ROS scavenging power with potential application to the treatment of neurodegenerative disorders. In addition, they present important properties like antioxidant, antiaging, and immune modulation. In the present research, the optimization for the extraction of total phenolic compounds and the antioxidant activity (DPPH and ABTS), based on ultrasound–assisted techniques has been carried out. Five variables (% MeOH in solvent, extraction temperature, amplitude, cycle, and sample:solvent ratio have been selected; both the total phenolic compounds content as well as the antioxidant activity (DPPH and ABTS)) have been considered as the response variables. The optimal conditions, determined by means of a multiresponse optimization method, were established at 0.2 g of sample extracted with 15.3 mL of solvent (93.6% MeOH) at 60 °C for 5 min and using 16.86% amplitude and 0.71 s−1 cycles. A precision study of the optimized method has been performed with deviations lower than 5%, which proves the repeatability and precision of the extraction method. Finally, the extraction method has been applied to wild and commercial mushrooms from Andalusia and Northern Morocco, which has confirmed its suitability for the extraction of the phenolic compounds from mushroom samples, while ensuring maximum antioxidant activity.

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Extraction of Phenolic Compounds from Oven and Microwave Dried Mushrooms (Agaricus bisporus and Pleurotus ostreatus) by Using Methanol, Ethanol and Aceton as Solvents

Cited by 11 publications

References 8 publications

The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.

The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.

Submerged cultivation and phytochemical analysis of medicinal mushrooms (Trametes sp.)

Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity in Mushrooms

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