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Phenolic profiles of selected edible wild mushrooms as affected by extraction solvent, time and temperature.
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In this paper, the authors investigated how extraction solvent (methanol, ethanol, acetone, water and hexane) affected the yield of phenolic substances, which were comprised of total phenolics (TP), total flavonoids (TF) and condensed tannins (CT).Abstract:
Abstract Four species of edible wild mushrooms and one cultivated mushroom were selected to investigate how extraction solvent (methanol, ethanol, acetone, water and hexane) affected the yield of phenolic substances, which were comprised of total phenolics (TP), total flavonoids (TF) and condensed tannins (CT). Results showed that water extracts exhibited the highest TP, followed by TF and CT of all edible wild and cultivated mushrooms. TP was chosen as an indicator in response to extraction time (60, 150, 240, 330 and 420 min) and temperature (25, 30, 40, 50 and 60 ̊C) with water as extraction solvent.read more
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References
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Journal ArticleDOI
Antioxidant activity and total phenolics of edible mushroom extracts
TL;DR: Methanol and water crude extracts from Shiitake mushroom (Lentinus edodes) and straw mushroom (Volvariella volvacea) were investigated for their antioxidant capacity in three different assays, namely, β-carotene and linoleic acid system, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibition of hemolysis of rat erythrocyte induced by peroxyl radicals.
Journal ArticleDOI
A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents
Baojun Xu,Sam K.C. Chang +1 more
TL;DR: Investigation of commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities.
Journal ArticleDOI
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics
TL;DR: In this paper, the authors aimed to optimize the extraction of phenolic compounds from grape marc, investigating extraction kinetics (from 1 to 24 h) at 45 and 60 °C, and the effect of solvent (ethanol with different water content) on phenols yield and quality of extracts (phenols concentration and antioxidant power).
Journal ArticleDOI
Comparison of extracts prepared from plant by-products using different solvents and extraction time
TL;DR: In this paper, the effect of solvent and extraction time on the yield of extracted antioxidants from grape, black and red currant by-products (marc) was investigated, and the highest antioxidant activity was found in extracts made from black currant marc, the lowest was in extracts from Red currant MARC.
Journal ArticleDOI
Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
TL;DR: In this paper, the antioxidant properties of three Portuguese wild edible mushroom species, Leucopaxillus giganteus, Sarcodon imbricatus, and Agaricus arvensis, were evaluated.
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