Antioxidant activities and polyphenolics content of Flammulina velutipes mushroom extracts

• Autorzy: Slawinska A. , Radzki W. , Kalbarczyk J.

Warianty tytułu

PL

Czynniki wpływające na właściwości przeciwutleniające i ogólną zawartość związków polifenolowych w ekstraktach z grzyba Flammulina velutipes

• Języki publikacji: EN

Abstrakty

EN

A study was conducted in order to determine the content of phenolic compounds and antioxidative activity of extracts from Flammulina velutipes. Water and ethanolic, methanolic, acetone (70% v/v) extracts were prepared from lyophilized fruiting bodies of mushrooms. Different extraction techniques were used: ultrasonication and stirring by a rotary shaker at ambient temperature and at 50oC, and at boiling point for each solvent. Next, total phenolics by Folin-Ciocalteu method, antioxidant capacity (EC) by ferric reducing antioxidant power assay (FRAP) and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were analysed in these extracts. It was observed that the extraction method and the kind of solvent influenced the antioxidant activity and concentration of total phenolics in the extracts. The highest concentration of phenolic compounds (7.58±0.17 mg GAE/g extract) were observed for water extract prepared with use of ultrasonification method (at 50oC for 1h). Results showed that water extracts possessed high equivalent capacity (EC) for all applied extraction methods. The highest EC value (9.2±0.18 mM Fe2+/g extract) was observed in water extract prepared by stirring at ambient temperature for 1 h. This extract was characterized by high level of total phenolics. The acetone extracts, prepared by ultrasonic extraction at 50oC for 1 h, at 10 mg/ml showed the highest scavenging activity (57.53±1.18%), although, the value was lower than that of ascorbic acid at 10 mg/ml (60.50±1.32%).

PL

Praca miała na celu określenie ogólnej zawartości związków polifenolowych i właściwości przeciwutleniających ekstraktów z grzyba Flammulina velutipes. Z liofilizowanych owocników F. velutipes przygotowano ekstrakty wodne, etanolowe (70% v/v), metanolowe (70% v/v) i acetonowe (70% v/v). Zastosowano różne techniki ekstrakcji: wytrząsanie i ekstrakcję przy użyciu łaźni ultradźwiękowej w temperaturze pokojowej i w 50oC oraz ekstrakcję we wrzącym rozpuszczalniku. W otrzymanych ekstraktach zbadano ogólną zawartość związków polifenolowych metodą Folin-Ciocalteu i ich właściwości przeciwutleniające (EC – equivalent capacity) metodą FRAP (ferric reducing antioxidant power assay) oraz zdolność do neutralizacji wolnych rodników z użyciem DPPH (1,1-diphenyl-2-picrylhydrazyl). Zaobserwowano, że takie czynniki jak warunki ekstrakcji czy rodzaj użytego rozpuszczalnika mają wpływ na właściwości przeciwutleniające i ogólną zawartość związków polifenolowych w otrzymanych ekstraktach. Najwyższą ilość związków polifenolowych uzyskano w wodnych ekstraktach otrzymanych z użyciem łaźni ultradźwiękowej w 50oC (7,58±0,17 mg GAE/g ekstraktu). Wyniki pokazują, że wodne ekstrakty, otrzymane wszystkimi zastosowanymi metodami ekstrakcji, posiadają wysokie właściwości przeciwutleniające. Najwyższą wartość EC (9.2±0.18 mM Fe2+/g ekstraktu) zaobserwowano dla wodnych ekstraktów przygotowanych w pokojowej temperaturze z użyciem wytrząsarki. Te ekstrakty charakteryzowały się również wysoką zawartością związków polifenolowych. Ekstrakty acetonowe otrzymane poprzez zastosowanie łaźni ultradźwiękowej w 50oC przy stężeniu 10 mg/ml wykazywały najwyższą zdolność do redukcji wolego rodnika DPPH (57,53±1,18%) ale niższą niż kwas askorbinowy przy takim samym stężeniu (60,50±1,32%).

Słowa kluczowe

EN

antioxidant activity; polyphenol content; Flammulina velutipes; mushroom extract; total phenol content

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2013
• Tom: 59
• Numer: 3
• Opis fizyczny: p.26-36,fig.,ref.

Twórcy

autor

Slawinska A.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Radzki W.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Kalbarczyk J.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

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