Effect of extraction conditions (temperature pH and time) by cellulase on chemical properties of dried oyster mushroom (Pleurotus sajor-caju) extract

Nguyen G. T. N., . and Nguyen T. M., . Effect of extraction conditions (temperature pH and time) by cellulase on chemical properties of dried oyster mushroom (Pleurotus sajor-caju) extract. pp. 351-358. ISSN 2550-2166

Oyster mushroom (Pleurotus sajor-caju) is known to be highly nutritious food. However the understanding of its quality and food products produced from it are still very limited. With the desire to increase the value of oyster mushroom and to create an intermediate product with high nutrients content for further processing a cellulase enzyme-assisted extract of dried oyster mushroom was investigated. The effects of extraction conditions in terms of temperature (40 45 50 55C ) pH (4.5 5 5.5 6.0) and extraction time (4 6 8 10 hrs) on nutrients and bioactive compounds of extract were studied. The results showed that the highest extraction efficiency was obtained at 50C pH 5.5 and 8 hrs of hydrolysis. The Brix of the extract was 2.53. In 100 g dry matter of extract the content of saccharose reducing sugar total protein amino acids lysine -glucan total phenolic and total flavonoid was 15.13 g 19.41 g 43.65 g 7.96 g 0.82 g 10.63 mg 62.60 mg TAE 5.54 mg QE respectively. The highest antioxidant capacity of the extract determined by Ferric reducing antioxidant power (FRAP assay) was 165.50 mM Fe/100 g dry matter and that measured by scavenging 2 2 -diphenyl-1-picrylhydrazyl (DPPH) radicals was 69.32.

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Abstract

Oyster mushroom (Pleurotus sajor-caju) is known to be highly nutritious food. However the understanding of its quality and food products produced from it are still very limited. With the desire to increase the value of oyster mushroom and to create an intermediate product with high nutrients content for further processing a cellulase enzyme-assisted extract of dried oyster mushroom was investigated. The effects of extraction conditions in terms of temperature (40 45 50 55C ) pH (4.5 5 5.5 6.0) and extraction time (4 6 8 10 hrs) on nutrients and bioactive compounds of extract were studied. The results showed that the highest extraction efficiency was obtained at 50C pH 5.5 and 8 hrs of hydrolysis. The Brix of the extract was 2.53. In 100 g dry matter of extract the content of saccharose reducing sugar total protein amino acids lysine -glucan total phenolic and total flavonoid was 15.13 g 19.41 g 43.65 g 7.96 g 0.82 g 10.63 mg 62.60 mg TAE 5.54 mg QE respectively. The highest antioxidant capacity of the extract determined by Ferric reducing antioxidant power (FRAP assay) was 165.50 mM Fe/100 g dry matter and that measured by scavenging 2 2 -diphenyl-1-picrylhydrazyl (DPPH) radicals was 69.32.

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Item Type:	Article
AGROVOC Term:	Oyster mushroom
AGROVOC Term:	Pleurotus sajor caju
AGROVOC Term:	Extraction
AGROVOC Term:	Cellulase
AGROVOC Term:	Chemical properties
AGROVOC Term:	Time
AGROVOC Term:	Temperature
AGROVOC Term:	Nutrients
AGROVOC Term:	Saccharose
AGROVOC Term:	Proteins
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10487

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