MICROWAVE-ASSISTED EXTRACTION OF PLEUROTUS SAJOR-CAJU POLYSACCHARIDES AND CHARACTERIZATION OF BIOACTIVE COMPOUNDS
Keywords:
Edible mushroom, Pleurotus sajor-caju polysaccharides, microwave-assisted extraction, bioactive compoundsAbstract
This research investigates the effect of microwave-assisted extraction (MAE) of Pleurotus sajor-caju, under variable MAE temperatures (80, 100, 120, and 140°C) and irradiation times (5, 10, and 15 min), on the precipitate yields and bioactive compound contents. For comparison purposes, autoclave extraction (without microwave) was carried out under variable extraction temperatures and times. Additionally, the physical characteristics of the MAE-precipitates were characterized. The results showed that the MAE-precipitate yields and extraction temperatures were positively correlated, whereas a prolonged irradiation time had no impact on the MAE-precipitate yield. The total phenolics and the antioxidant activities of the MAE-precipitates were significantly increased with the increase in the MAE temperatures, while the β-glucan content was insignificantly different beyond 100ºC. The optimal MAE condition of P. sajor-caju was that of elevated extraction temperatures (120 or 140ºC) and 5-min irradiation time. Moreover, the MAE-precipitates contained (1→3, 1→6)-β-glucan.
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