Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions

Konstantinos Papoutsis,Wen Xiaokang,Lydia Cody,Jean-Christophe Jacquier,James G. Lyng,Nigel P. Brunton,Sabine M. Harrison

doi:10.1016/j.btre.2020.e00504

Konstantinos Papoutsis, Wen Xiaokang + Show 5 more

Open Access

https://doi.org/10.1016/j.btre.2020.e00504

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Journal: Biotechnology Reports	Publication Date: Jul 8, 2020
Citations: 25	License type: cc-by

Affiliation: University College Dublin

Abstract

The current study aimed to investigate the effect of different microwave-assisted extraction (MAE) parameters (i.e., particle size of the sample, solid-to-liquid ratio, microwave power, and extraction time) on the total phenolic content (TPC), antioxidant capacity (DPPH and CUPRAC), chlorogenic acid and caffeic acid contents of shiitake mushrooms. All the independent variables affected TPC and antioxidant capacity values. Only the sample particle size had no significant effect on phenolic acid contents. The highest TPC, DPPH, and CUPRAC values were obtained when a particle size of 1.75 mm, solid-to-liquid ratio of 1/40, microwave power of 600 W, and extraction time of 15 min were used. The extracts obtained by MAE were compared with those obtained after hot-water extraction (HWE) and organic-solvent extraction (OSE). Scanning electron microscopy (SEM) confirmed that MAE resulted in cell wall disruption which might be due to an increase in the pressure of the inner part of the cells.

Highlights

Mushroom global consumption has increased from 1 to 4.7 kg of cultivated edible mushrooms per capita from 1997 to 2013 [1]
The current study aimed to explore the effects of different microwave-assisted extraction (MAE) parameters on the polyphenols and antioxidant capacity from shiitake mushrooms by monitoring the influence of one parameter at a time
In the same study, it was reported that particle size of the sample had a significant impact on the antioxidant capacity of the mushroom extracts measured by DPPH, ferric ion reducing antioxidant power (FRAP), and trolox equivalent antioxidant capacity (TEAC) assays [31]

Summary

Introduction

Mushroom global consumption has increased from 1 to 4.7 kg of cultivated edible mushrooms per capita from 1997 to 2013 [1]. According to the Food and Agriculture Organization of the United Nations (FAO), global mushroom production in 2016 reached nearly 11 million tons [2]. Several studies have noted that mushrooms exhibit beneficial properties for human health, which have been attributed to their content in secondary metabolites, such as polyphenols, sterols, and polysaccharides [6,7]. Caffeic and chlorogenic acids belong to hydroxycinnamic acids and have attracted scientific interest due to their health beneficial properties [15,16]. Chlorogenic acid is the ester of caffeic acid and quinic acid [17]. Both phenolic acids have been previously reported in shiitake and other mushroom species [15,18]

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Conclusion