Open AccessEffect of strains and extraction methods on β-glucan production, antioxidant properties, and FTIR Spectra from mushroom fruiting bodies of Schizophyllum commune Fr. in Thailand
Author(s) -
N. Mongkontanawat,
D. Thumrongchote
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(4).259
Subject(s) - schizophyllum commune , mushroom , dpph , antioxidant , abts , lentinan , extraction (chemistry) , food science , glucan , chemistry , polysaccharide , biology , biochemistry , chromatography
Schizophyllum commune Fr., a native mushroom of Thailand, has a high nutritional valueand is classified as a mushroom with medicinal properties that can neutralize the growthof many cancer cells. This research aimed to study the effect of S. commune strains andthe extraction methods on the quantity and properties of β-glucan. The five S. communeFr. strains used in this research consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85-043. There were two different β-glucan extraction methods employed: hot water (M1) andhot alkali extraction (M2), which were compared with the control (native-MR). Theresults indicated that the Chanthaburi strain has the highest β-glucan content 49.20±0.35%(w/w), and high potential antioxidant activity (79.14±0.77 DPPH% and 50.92±0.48ABTS%) (p < 0.05). The extraction methods did not affect the yield of β-glucan, exceptthe antioxidant properties and chemical structure of the extract substance. The extractsubstance from M2 has significantly the highest potential antioxidant activity(80.22±0.51). A mushroom juice drink in cans was developed using 1-day-old MR andadjusted pH of more than 7, which can increase the antioxidant properties of the product.