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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Barbosa JR,S Freitas MM,Oliveira LC,S Martins LH,Almada-Vilhena AO,Oliveira RM,Pieczarka JC,B Brasil DDS,Carvalho Junior RNdoi
10.1016/j.foodchem.2020.127173subject
Has Abstractpub_date
2020-11-15 00:00:00pages
127173eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31035-9journal_volume
330pub_type
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