Abstract
Given the importance of umami compounds in culinary and food industries, this study sought to develop improved methods for simultaneous extraction of various umami taste components such as free amino acids (FAAs) and 5′-mononucleotides from shiitake mushroom (Lentinula edodes), oyster mushroom (Pleurotus ostreatus), tea tree mushroom (Agrocybe aegerita), and white, brown and portobello champignons (Agaricus bisporus). An optimized HPLC method was developed for efficient analysis of 5′-mononucleotides. Using multiple response optimization approach, optimum conditions required for extraction of total FAAs, total 5′-mononucleotides and total umami compounds were determined. The highest recovery of FAAs was obtained when mushrooms were extracted at room temperature for 180min, while the highest 5′-mononucleotides were recovered by extracting at 70°C for 30min. Based on the desirability function, the optimal parameters of temperature, time and solvent volume for simultaneous recovery of umami components were found to be 70°C, 30min and 50mL, respectively. Using the optimized method, white champignons and tea tree mushrooms were found to be the richest source for umami components. Water was found to be a better solvent than conventionally used 0.1M HCl for extraction of FAAs from mushrooms.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.