Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens

Food and Bioproducts Processing

Volumn 90, Issue 2, 2012, Pages 235-242

  Yim, Hip Seng ^a,b   Chye, Fook Yee ^b   Koo, Sze May ^a   Matanjun, Patricia ^b   How, Siew Eng ^b   Ho, Chun Wai ^a  

^a UCSI UNIVERSITY   (Malaysia)

^b UNIVERSITI MALAYSIA SABAH   (Malaysia)

Author keywords

Antioxidant activity; Extraction time; Pleurotus porrigens; Response surface methodology; Temperature; Total phenolic content

Indexed keywords

ANTIOXIDANT ACTIVITIES; EXTRACTION TIME; PLEUROTUS; RESPONSE SURFACE METHODOLOGY; TOTAL PHENOLIC CONTENT;

OPTIMIZATION; PHENOLS; SURFACE PROPERTIES; TEMPERATURE;

MATHEMATICAL MODELS;

BASIDIOMYCOTA; PLEUROTUS;

EID: 84858965061     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.04.001     Document Type: Article

References (28)

1. L. Barros, R.C. Calhelha, and A.J. Vaz Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts Eur. Food Res. Technol. 225 2007 151 156 (Pubitemid 46707774)
2. L. Barros, M.J. Ferreira, B. Quiros, I.C.F.R. Ferreira, and P. Baptista Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities Food Chem. 03 2007 413 419 (Pubitemid 46241697)
3. D. Bas, and I.H. Boyaci Modeling and optimization I: usability of response surface methodology J. Food Eng. 78 2007 836 845
4. I.F.F. Benzie, and J.J. Strain The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay Anal. Biochem. 239 1996 70 76
5. M.A. Bezerra, R.E. Santelli, E.P. Oliveira, L.S. Villar, and L.A. Escaleira Response surface methodology (RSM) as a tool for optimization in analytical chemistry Talanta 76 2008 965 977
6. F. Biglari, A.F.M. AlKarkhi, and A.M. Easa Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits for Iran Food Chem. 107 2008 1636 1641 (Pubitemid 350166785)
7. L.M. Cheung, C.K. Cheung, and E.C. Ooi Antioxidant activity and total phenolics of edible mushroom extracts Food Chem. 81 2003 249 255 (Pubitemid 36411729)
8. F.Y. Chye, J.Y. Wong, and J.S. Lee Nutritional quality and antioxidant activity of selected edible wild mushrooms Food Sci. Technol. Int. 14 2008 375 384
9. A. Djeridane, M. Yousfi, B. Nadjemi, D. Boutassouna, P. Stocker, and N. Vidal Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds Food Chem. 97 4 2006 654 660 (Pubitemid 43181661)
10. N.J. Dubost, B. Ou, and R.B. Beelman Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlations to total antioxidant capacity Food Chem. 105 2007 727 735 (Pubitemid 47048516)
11. I.C.F.R. Ferreira, P. Baptista, M. Vilas-Boas, and L. Barros Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: individual cap and stipe activity Food Chem. 100 2007 1511 1516 (Pubitemid 44142873)
12. Y. Gulcin, M.E. Buyukokuroglu, M. Oktay, and O.Y. Kufrevioglu Antioxidant and analgesic activities of turpentine of Pinus nigra Arn subsp. pallsiana (Lamb.) Holmboe J. Ethnopharmacol. 86 2003 51 58 (Pubitemid 36398658)
13. K. Katina, R.-L. Heini, K. Autio, and K. Poutanen Optimization of sourdough process for improved sensory profile and texture of wheat bread LWT-Food Sci. Technol. 39 2006 1189 1202
14. E. Kiassos, S. Mylonaki, D.P. Makris, P.K.E. Kiassos, S. Mylonaki, D.P. Makris, and P. Kefalas Implementation of response surface methodology to optimise extraction of onion (Allium cepa) solid waste phenolics Innov. Food Sci. Emerg. Technol. 10 2009 246 252
15. M.Y. Kim, P. Seguin, J.K. Ahn, J.J. Kim, S.C. Chun, E.H. Kim, S.H. Seo, E.Y. Kang, S.L. Kim, Y.J. Park, H.M. Ro, and I.M. Chung Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea J. Agric. Food Chem. 56 2008 7265 7270
16. H. Li, X.Y. Wang, Y. Li, P.H. Li, and H. Wang Polyphenolic compounds and antioxidant properties of selected China wines Food Chem. 112 2009 454 460
17. K.M. Lo, and P.C.K. Cheung Antioxidant activity of extracts from the fruiting bodies of Agrocybe aegerita var. alba Food Chem. 89 4 2005 533 539 (Pubitemid 39221375)
18. P. Maisuthisakul, M. Suttajit, and R. Pongsawatmanit Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants Food Chem. 100 2007 1409 1418 (Pubitemid 44160748)
19. S. Moyo, B.A. Gashe, E.K. Collison, and S. Mpuchane Optimising growth conditions for the pectinolytic activity of Kluyveromyces wickerhamii by using response surface methodology Int. J. Food Microb. 85 2003 87 100 (Pubitemid 37329371)
20. M. Pinelo, P.D. Fabro, L. Manzocco, M.J. Nunez, and M.C. Nicoli Optimization of continuous phenol extraction from Vitis vinifera byproducts Food Chem. 92 2005 109 117 (Pubitemid 40255758)
21. S. Rajarathnam, M.N. Shashirekha, and S. Rashmi Biochemical changes associated with mushroom browning in Agaricus bisporus (Lange) Imbach and Pleurotus florida (Block & Tsao): commercial implications J. Sci. Food Agric. 83 2003 1531 1537 (Pubitemid 37365525)
22. E.M. Silva, H. Rogez, and Y. Larondelle Optimization of extraction of phenolics from Inga edulis leaves using response surface methodology Sep. Purif. Technol. 55 2007 381 387 (Pubitemid 46736021)
23. T. Sun, and C.T. Ho Antioxidant activities of buckwheat extracts Food Chem. 90 2005 743 749 (Pubitemid 39424041)
24. B.J. Xu, and S.K.C. Chang A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents J. Food Sci. 72 2007 S159 S166
25. X. Xu, Y.X. Gao, G.M. Liu, Q. Wang, and J. Zhao Optimization of supercritical carbon dioxide extraction of sea buckthorn (Hippopha thamnoides L.) oil using response surface methodology LWT-Food Sci. Technol. 41 2008 1223 1231 (Pubitemid 351626803)
26. B. Yang, X. Liu, and Y. Gao Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology Innov. Food Sci. Emerg. Technol. 10 2009 610 615
27. H.S. Yim, F.Y. Chye, S.K. Ho, and C.W. Ho Phenolic profiles of selected edible wild mushrooms as affected by extraction solvent, time and temperature As. J. Food Agric. Ind. 2 3 2009 371 380
28. B. Zhao, and C.A. Hall Composition and antioxidant activity of raisin extracts obtained from various solvents Food Chem. 108 2 2008 511 518