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- Title
Optimization of Polyphenol Extraction from Agaricus blazei Murrill and Determination of its Antioxidant Activities.
- Authors
Qi Wei; Yi-shu Zhan; Bing-zhi Chen; Yu-ji Jiang
- Abstract
Agaricus blazei Murrill is an edible fungus. It is considered as a functional food and its extract is also used as a natural therapy for human diseases related to metabolism in Asian countries. Polyphenols of ABM are powerful radical scavengers and providing potent antioxidant benefits. This study aimed to optimize the extraction conditions of polyphenols from Agaricus blazei Murrill by response surface methodology and determination of its antioxidant activities. The influence of extraction temperature, extraction time, and solid to liquid ratio on each response was investigated. The optimal extract conditions for Agaricus blazei Murrill polyphenols were at 72°C for 2.5 h, and solid to liquid ratio of 1:20. Under the optimal conditions, the total phenolic content of Agaricus blazei Murrill was 2.92 mg/g, which was close to the predicted value (3.04 mg/g). The antioxidant activities of ABM extract were analyzed by 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radical scavenging activities and the reducing power. The EC50 values of Agaricus blazei Murrill extract on 1,1-diphenyl-2-picrylhydrazyl, 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid), and hydroxyl radicals were 0.44, 0.30, and 2.84 mg/mL, respectively. The findings indicated that Agaricus blazei Murrill extract provide a beneficial effect on antioxidant activity. It suggests that Agaricus blazei Murrill has the potential to be a valuable source of natural antioxidant.
- Subjects
ANTIOXIDANTS; MUSHROOMS; NATUROPATHY; POLYPHENOLS; FUNCTIONAL foods; PLANT extracts; FREE radical scavengers
- Publication
Current Topics in Nutraceutical Research, 2020, Vol 18, Issue 2, p158
- ISSN
1540-7535
- Publication type
Article
- DOI
10.37290/ctnr2641-452X.18:158-165