Different extraction methodologies and their influence on the bioactivity of the wild edible mushroom Laetiporus sulphureus (Bull.) Murrill
2014
Аутори:
Petrović, JovanaPapandreou, Magdalini
Glamočlija, Jasmina
Ćirić, Ana
Baskakis, Constantinos
Proestos, Charalampos
Lamari, Fotini
Zoumpoulakis, Panagiotis
Soković, Marina
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
Laetiporus sulphureus is an edible wood-rooting basidiomycete. The
nutritional and medicinal properties of this mushroom have long been
known by traditional practitioners. The aim of this study was to
determine the proximate composition, total phenol antioxidant capacity
and antimicrobial activities of different extracts of L. sulphureus.
Different extraction methodologies, including high energy techniques,
were employed and their effect was examined on the activity of the
extracts. Optimum extraction methodologies (classical and
ultrasound-assisted) provided one fraction containing neutral and polar
lipids and the other fraction containing fungal carotenoids and
pigments. Fatty acid analysis indicated a predominant level of
polyunsaturated fatty acids followed by saturated and mono-unsaturated
fatty acids. Both the aqueous methanolic and water extracts contained
higher TPC and showed better antioxidant capacity than the ethanolic
extract. Irrespective of the type of extraction applied, L. sulphureus
showed good antimicrobial activity against all the tested bacteria and
fungi, being in some cases stronger than the used antibiotics and
mycotics. Therefore, this edible mushroom could be considered as a
positive candidate to be utilised by the food industry, not only for
obtaining bioactive compounds to be used as natural
antioxidants/antimicrobial agents, but possibly also for its nutritional
value and health benefits.
Извор:
Food & Function, 2014, 5, 11, 2948-2960
DOI: 10.1039/c4fo00727a
ISSN: 2042-650X