Optimization of process variables for supercritical fluid extraction of ergothioneine and polyphenols from Pleurotus ostreatus and correlation to free-radical scavenging activity |
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| Affiliation: | 1. Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Avda. Vicuña Mackenna 4860, Macul, Santiago, Chile;2. ASIS-UC Interdisciplinary Research Program on Tasty and Healthy Foods, UC, Santiago, Chile;3. Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. Vicuña Mackenna 3939, San Joaquín, Santiago, Chile;1. Department of Biochemistry, Biophysics and General Pathology, Università degli Studi della Campania “Luigi Vanvitelli”, Naples, Italy;2. Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi, Azienda Speciale della Camera di Commercio di Reggio Calabria, Reggio Calabria, Italy;3. Ministero dello Sviluppo Economico, MiSE, Roma, Italy;1. Center for Food Science and Nutrition, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia;2. Department of Life Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia;3. Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States;1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4, Minato-ku, Tokyo 108-8477, Japan;1. Department of Biochemistry, National University of Singapore, Singapore;2. Cardiovascular Research Institute, National University Health System, Singapore;3. Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore;4. Translational Laboratory in Genetic Medicine, 8A Biomedical Grove, Immunos, Level 5, 138648, Singapore;1. Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, 7-80138 Napoli, Italy;2. Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi, Azienda Speciale della Camera di Commercio di Reggio Calabria, 12-89125 Reggio Calabria, Italy |
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| Abstract: | Supercritical carbon dioxide extraction was employed to extract antioxidants from Pleurotus ostreatus. The response surface methodology was employed to determine the optimal conditions for extraction of ergothioneine and polyphenols. The ergothioneine concentration in the mushroom extract was quantified and characterized using high pressure liquid chromatography (HPLC) followed by tandem mass spectrometry (MS/MS). The optimized values of responses were obtained at a pressure of 21 MPa, a temperature of 48 °C and a co-solvent amount of 133 ml, yielding an ergothioneine content of 1.35 mg/g dw, total phenol content of 5.48 mg GAE/g dw, and IC50 for DPPH radical scavenging capacity of 0.008 mg/ml. A higher desirability value of 0.98 for model demonstrated that response surface methodology can be successfully applied for optimizing supercritical carbon dioxide extraction of antioxidants from P. ostreatus. A good correlation was found between DPPH radical scavenging capacity and ergothioneine (R2 = 0.94) as well as with polyphenols (R2 = 0.95). |
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| Keywords: | Ergothioneine Polyphenols Supercritical fluid Response surface methodology Mass spectrometry |
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