Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies

Detalhes bibliográficos
Autor(a) principal: Zou,Yu
Data de Publicação: 2015
Outros Autores: Jiang,Aili, Tian,Mixia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300428
Resumo: AbstractThe extraction conditions (liquid-solid ratio, temperature and time) of antioxidant polysaccharides from Auricularia auricula fruiting bodies (AAFB) were optimized using response surface methodology (RSM). The Box-Behnken experimental results showed the optimum extraction conditions as follows: a liquid-solid ratio of 38.77 mL/g, a temperature of 93.98 °C and a time of 3.41 h. Under these conditions, the maximal polysaccharide yield was 10.46 g/100 g. In addition, AAFB polysaccharides exhibited stronger antioxidant activities by evaluating of Fe2+-chelating ability and hydroxyl radical scavenging activity with IC50 values of 0.43 and 0.38 mg/mL, respectively. These results indicated that AAFB polysaccharides might be potentially used as a natural antioxidant.
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spelling Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodiesAuricularia auriculapolysaccharideextractionantioxidant activityAbstractThe extraction conditions (liquid-solid ratio, temperature and time) of antioxidant polysaccharides from Auricularia auricula fruiting bodies (AAFB) were optimized using response surface methodology (RSM). The Box-Behnken experimental results showed the optimum extraction conditions as follows: a liquid-solid ratio of 38.77 mL/g, a temperature of 93.98 °C and a time of 3.41 h. Under these conditions, the maximal polysaccharide yield was 10.46 g/100 g. In addition, AAFB polysaccharides exhibited stronger antioxidant activities by evaluating of Fe2+-chelating ability and hydroxyl radical scavenging activity with IC50 values of 0.43 and 0.38 mg/mL, respectively. These results indicated that AAFB polysaccharides might be potentially used as a natural antioxidant.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300428Food Science and Technology v.35 n.3 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6712info:eu-repo/semantics/openAccessZou,YuJiang,AiliTian,Mixiaeng2015-10-21T00:00:00Zoai:scielo:S0101-20612015000300428Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
title Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
spellingShingle Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
Zou,Yu
Auricularia auricula
polysaccharide
extraction
antioxidant activity
title_short Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
title_full Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
title_fullStr Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
title_full_unstemmed Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
title_sort Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
author Zou,Yu
author_facet Zou,Yu
Jiang,Aili
Tian,Mixia
author_role author
author2 Jiang,Aili
Tian,Mixia
author2_role author
author
dc.contributor.author.fl_str_mv Zou,Yu
Jiang,Aili
Tian,Mixia
dc.subject.por.fl_str_mv Auricularia auricula
polysaccharide
extraction
antioxidant activity
topic Auricularia auricula
polysaccharide
extraction
antioxidant activity
description AbstractThe extraction conditions (liquid-solid ratio, temperature and time) of antioxidant polysaccharides from Auricularia auricula fruiting bodies (AAFB) were optimized using response surface methodology (RSM). The Box-Behnken experimental results showed the optimum extraction conditions as follows: a liquid-solid ratio of 38.77 mL/g, a temperature of 93.98 °C and a time of 3.41 h. Under these conditions, the maximal polysaccharide yield was 10.46 g/100 g. In addition, AAFB polysaccharides exhibited stronger antioxidant activities by evaluating of Fe2+-chelating ability and hydroxyl radical scavenging activity with IC50 values of 0.43 and 0.38 mg/mL, respectively. These results indicated that AAFB polysaccharides might be potentially used as a natural antioxidant.
publishDate 2015
dc.date.none.fl_str_mv 2015-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300428
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300428
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6712
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.3 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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