Impact of Hot-water Extraction Time on Physicochemical, Antioxidant and Functional Properties of Pleurotus sajor-caju Extracts

Wijitra Liaotrakoon; Jiraprapha Sangyoo

Authors

Wijitra Liaotrakoon Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, Thailand
Jiraprapha Sangyoo Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, Thailand

Keywords:

Pleurotus sajor-caju, Functional Properties, Hot-water Extraction

Abstract

This research aimed to study the effect of hot-water extraction time (0, 4, 8 and 12 h) at 95 ^oC on physicochemical properties, antioxidant activity and functional properties of Pleurotus sajor-caju extracts. Prolonged heating time resulted in an increase in %yield (18.77-24.73%), salinity (3.00-4.00%), total soluble solids content (3.57-4.70 ^oBrix), b* value (-0.07-0.44), total phenolics content (50.48-57.64 mg GAE/ 100 g), and DPPH-based antioxidant activity (14.34-15.34 mg GAE/ 100 g) of Pleurotus sajor-caju aqueous extracts (p $\leq$ 0.05). On the other hand, prolonged heating time resulted in decreased water solubility at pH 7 and 11 (88.00 to 68.67%, and 65.33 to 35.00%, respectively) as well as emulsion stability (24.33 to 16.67%) of the extracts (p $\leq$ 0.05). At 4-h heating time, the degree of hydrolysis of the extract was the highest (45.69%); beyond this time such a degree decreased and remained at 30.12-30.22%. The maximum protein content was observed (486.93 µg/ ml) at 8-h heating time. All the extracts did not exhibit any foam formation capability.

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