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Pressurized hot water extraction of β‐glucans from Cantharellus tubaeformis
Author(s) -
RodríguezSeoane Paula,
GonzálezMuñoz María Jesús,
Falqué Elena,
Domínguez Herminia
Publication year - 2018
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.201700399
Subject(s) - extraction (chemistry) , hot water extraction , antioxidant , water extraction , chemistry , antioxidant capacity , chromatography , glucan , hydrothermal circulation , food science , biochemistry , biology , paleontology
Cantharellus tubaeformis was processed by pressurized hot water extraction (80–240°C) with the aim of maximizing the extraction of oligomeric fractions, β‐glucans, and the in vitro antioxidant properties of the extracts. Increased severity of treatment enhanced the extraction yields above 62% at temperatures of 210ºC or higher, corresponding to the maximum β‐glucan yields. The highest antioxidant capacity was obtained at 170ºC, although the highest content of phenolic compounds was obtained at the highest severity studied. This hydrothermal treatment can be considered a suitable process to obtain extracts with antioxidant properties and rich in β‐glucans.