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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2018025953
pages 381-392

Extraction of Ergothioneine from Pleurotus eryngii and P. citrinopileatus (Agaricomycetes) and Preparation of Its Product

Ming-Tsung Yen
Department of Applied Life Science and Health, Chia Nan University of Pharmacy and Science, Jenteh, Tainan, Taiwan, Republic of China
Yuan-Hua Chang
Department of Food Science and Biotechnology, National Chung Hsing University (NCHU), Taichung, Taiwan, R.O.C.
Shih-Jeng Huang
Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Changhua 51003, Taiwan, Republic of China
Ming-Ching Cheng
Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Changhua, Taiwan, Republic of China; Center for Health Food Development and Inspection, Chung Chou University of Science and Technology, Yuanlin, Changhua, Taiwan, Republic of China
Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China

RESUMO

Ergothioneine is an effective antioxidant and is abundant in species of genus Pleurotus. This research focused on developing an ergothioneine extract from P. eryngii and P. citrinopileatus under optimal extraction conditions. The hot-water and 70% ethanol extractions yielded more ergothioneine than microwave, ultrasonic, and autoclaving extractions. Hot-water extraction with optimal conditions—125 rpm at 75°C for 5 minutes—produced P. eryngii and P. citrinopileatus extracts with 0.86 and 3.73 mg ergothioneine/g dry weight, respectively. In addition to 50% of added maltodextrin, spray-dried products from mushrooms contained 23.07-16.58% carbohydrates and 18.32-21.40% protein. The microstructure of spray-dried products showed shrunken spheres with mean particle diameters of 15.82-19.94 μm. After in vitro simulated gastric and intestinal digestion, the spray-dried P. eryngii and P. citrinopileatus products contained 88% and 91% residual ergothioneine, respectively. Overall, the spray-dried products could be used as antioxidative supplements.


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