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Preparation and Antioxidant Activities of Oligosaccharides Derived from Pleurotus eryngii Polysaccharides
Author(s) -
Wu Shengjun,
Chen Li
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13007
Subject(s) - pleurotus eryngii , antioxidant , chemistry , hydrogen peroxide , food science , polysaccharide , yield (engineering) , radical , biochemistry , mushroom , materials science , metallurgy
Pleurotus eryngii oligosaccharides (PEOs) were prepared by hydrolyzing P. eryngii polysaccharides with hydrogen peroxide (H 2 O 2 ). The antioxidant activities of PEOs were evaluated. Results revealed that PEO yields were affected by reaction time, temperature and H 2 O 2 concentration. These parameters were optimized as follows: reaction time, 2 h; reaction temperature, 85C; and H 2 O 2 concentration, 2%. The PEO yield reached 10.58% under the optimized conditions. The PEOs showed strong reducing power and high scavenging activities against hydroxyl and 2,2‐diphenyl‐β‐picrylhydrazyl radicals. Therefore, PEOs can be developed as a potential dietary supplement with antioxidant activities. Practical Applications Pleurotus eryngii oligosaccharides prepared in this study have high antioxidant activities and can be developed as a potential dietary supplement with antioxidant activities. Therefore, the results obtained in this study could be of potential food industrial relevance.