The Optimized Ultrasonic Extraction of the Polysaccharide from &lt;em&gt;Pleurotus eryngii&lt;/em&gt; by Response Surface Methodology and Assessing Its Antioxidant Activity

Rui Xu,Peng-Lin Wu,Feng-Ying Li,He-Jing Yan,Xi-Yan Zhao,Rui-Jing Cui,Shuo Guo

doi:10.19026/ajfst.12.3062

Abstract

We aimed to investigate the effects of ultrasonic treatment on the yield of polysaccharide in the extraction and antioxidant activity of polysaccharide. By employing an ultrasonic technique, polysaccharide was extracted from <em>Pleurotus eryngii</em> (PPE). The optimal conditions for ultrasonic extraction of PPE were revealed utilizing Response Surface Methodology (RSM) which was adopted to assess the effects of four variables on the extraction of PPE. These variables included temperature, time, ultrasonic power and solvent-solid ratio and were independent to each other. The plots of response surface showed that these variables presented complicated and significant effects on the extraction of polysaccharide. To obtain the highest recovery of polysaccharide, ultrasonic extraction was performed at 95°C for 82 min with a solvent-solid ratio of 20 mL/g and an ultrasonic power of 213 W. The estimated recovery was 14.5%. The determination of extractions in the experiments under optimal conditions showed insignificant differences with the estimated recovery. Following these experiments, the antioxidant activity <em>in vitro</em> was assessed by detecting scavenging ability against DPPH, superoxide anions and hydroxyl radicals. A 45.6% removal rate for DPPH was observed at 2.5 mg/ml of PPE.

Highlights

Pleurotus eryngii, is a comestible mushroom originally grown in Mediterranean zones of Europe, North Africa and the Middle East, which is found in many regions of Asia
No study has been conducted on the influence of ultrasonic extraction on the antioxidant activities of polysaccharide extracted from P. eryngii
This study aimed to investigate the effects of ultrasonic treatment on the yield of polysaccharide in the extraction and antioxidant activity of polysaccharide

Summary

Introduction

Pleurotus eryngii, is a comestible mushroom originally grown in Mediterranean zones of Europe, North Africa and the Middle East, which is found in many regions of Asia. Polysaccharide, as one of the major components of P. eryngii, has been proven to have many biological properties as an antioxidant and an antitumor agent. A new method has been reported for preparing polysaccharide from many plants using an ultrasonic technique (Soria and Villamiel, 2010; Ying et al, 2005). The mechanism of ultrasonic extraction on polysaccharide, in terms of impact of the physical and chemical properties of the product, needs to be comprehensively understood. Some researches demonstrated that the antioxidant activity of polysaccharides was related to their degree of polymerization and their structure (Chen and Yan, 2005). No study has been conducted on the influence of ultrasonic extraction on the antioxidant activities of polysaccharide extracted from P. eryngii

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