RT journal article
T1 Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity in Mushrooms
A1 Aliaño González, María José
A1 Barea Sepúlveda, Marta
A1 Espada Bellido, Estrella
A1 Ferreiro González, Marta
A1 López-Castillo, José Gerardo
A1 Palma Lovillo, Miguel
A1 Fernández Barbero, Gerardo
A1 Carrera Fernández, Ceferino Adrián
A2 Química Analítica
K1 ABTS
K1 BBD-RSM
K1 DPPH
K1 mushroom
K1 optimization
K1 polyphenols
K1 ultrasound
AB The consumption of mushrooms has considerably increased in recent years because of their beneficial nutritional properties due to their essential amino acids, proteins, and dietary fiber content. Recent research has shown that they are also rich in polysaccharides and phenolic compounds. These compounds exhibit decisive free radical and ROS scavenging power with potential application to the treatment of neurodegenerative disorders. In addition, they present important properties like antioxidant, antiaging, and immune modulation. In the present research, the optimization for the extraction of total phenolic compounds and the antioxidant activity (DPPH and ABTS), based on ultrasound-assisted techniques has been carried out. Five variables (% MeOH in solvent, extraction temperature, amplitude, cycle, and sample:solvent ratio have been selected; both the total phenolic compounds content as well as the antioxidant activity (DPPH and ABTS)) have been considered as the response variables. The optimal conditions, determined by means of a multiresponse optimization method, were established at 0.2 g of sample extracted with 15.3 mL of solvent (93.6% MeOH) at 60 degrees C for 5 min and using 16.86% amplitude and 0.71 s(-1) cycles. A precision study of the optimized method has been performed with deviations lower than 5%, which proves the repeatability and precision of the extraction method. Finally, the extraction method has been applied to wild and commercial mushrooms from Andalusia and Northern Morocco, which has confirmed its suitability for the extraction of the phenolic compounds from mushroom samples, while ensuring maximum antioxidant activity.
PB MDPI
SN 2073-4395
YR 2022
FD 2022-08
LK http://hdl.handle.net/10498/28055
UL http://hdl.handle.net/10498/28055
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026