Obtaining extracts rich in antioxidant polysaccharides from the edible mushroom Pleurotus ostreatus using binary system with hot water and supercritical CO2

Jhonatas Rodrigues Barbosa; Maurício Madson S Freitas; Luã Caldas Oliveira; Luiza Helena S Martins; Andryo Orfi Almada-Vilhena; Rafael Maia Oliveira; Julio Cesar Pieczarka; Davi do Socorro B Brasil; Raul Nunes Carvalho Junior

doi:10.1016/j.foodchem.2020.127173

Obtaining extracts rich in antioxidant polysaccharides from the edible mushroom Pleurotus ostreatus using binary system with hot water and supercritical CO₂

Food Chem. 2020 Nov 15:330:127173. doi: 10.1016/j.foodchem.2020.127173. Epub 2020 May 29.

Authors

Jhonatas Rodrigues Barbosa¹, Maurício Madson S Freitas², Luã Caldas Oliveira², Luiza Helena S Martins³, Andryo Orfi Almada-Vilhena⁴, Rafael Maia Oliveira⁵, Julio Cesar Pieczarka⁴, Davi do Socorro B Brasil⁵, Raul Nunes Carvalho Junior⁶

Affiliations

¹ LABEX/FEA (Extraction Laboratory/Faculty of Food Engineering), ITEC (Institute of Technology), UFPA (Federal University of Para), Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, PA, Brazil. Electronic address: jhonquimbarbosa@gmail.com.
² LAPOA/FEA (Laboratory of Products of Animal Origin/Faculty of Food Engineering), ITEC (Institute of Technology), UFPA (Federal University of Para), Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, PA, Brazil.
³ LABIOTEC/FEA (Biotechnological Process Laboratory/Faculty of Food Engineering), ITEC (Institute of Technology), UFPA (Federal University of Para), Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, PA, Brazil.
⁴ CEABIO (Center for Advanced Studies of the Biodiversity and Cell Culture Laboratory), PCT-Quamá (Quamá Science and Technology Park), UFPA (Federal University of Pará), Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, PA, Brazil.
⁵ LACOS/LEC (Cosmetics Laboratory/Chemical Engineering Laboratory), ICEN (Institute of Exact and Natural Sciences), UFPA (Federal University of Pará), Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, PA, Brazil.
⁶ LABEX/FEA (Extraction Laboratory/Faculty of Food Engineering), ITEC (Institute of Technology), UFPA (Federal University of Para), Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, PA, Brazil. Electronic address: raulncj@ufpa.br.

PMID: 32569930
DOI: 10.1016/j.foodchem.2020.127173

Abstract

Pleurotus ostreatus is an edible mushroom with pharmacological potential, due to its metabolites, mainly polysaccharides. On here, the development of a new methodology for the recovery of extract rich in antioxidant polysaccharide was reported. The extracts were characterized, evaluated for antioxidant activity in vitro and in cell models and cytotoxicity. The best defined extraction condition was 25 MPa, 433.15 K, and 20% H₂O, with 30.69% of the total yield and 0.921 mg of CHO₃. The anomeric bonds, identified in the FTIR and NMR spectrum, indicate that the extracts are a mixture of heteropolysaccharides, β-glucans, α-glucans, and oligosaccharides. The best extraction condition has 80.83% of antioxidant activity, without cytotoxic effect in vitro. In addition to antioxidant activity in cell model, increasing protection against oxidative damage induced by H₂O₂. Finally, H₂O + CO₂-SFE technology can be used to obtain extracts rich in antioxidant polysaccharides with pharmacological and food potential.

Keywords: Antioxidant activity; Cell protection; Oyster mushroom; Polysaccharides; Supercritical extraction.

MeSH terms

Antioxidants / chemistry*
Carbon Dioxide / chemistry
Glucans / chemistry
Hot Temperature
Hydrogen Peroxide / chemistry
Oxidation-Reduction
Pleurotus / chemistry*
Polysaccharides / chemistry*
Water / chemistry

Substances

Antioxidants
Glucans
Polysaccharides
Water
Carbon Dioxide
Hydrogen Peroxide