Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions

• Published in: Biotechnology reports (Amsterdam, Netherlands) Netherlands), 2020-09, Vol.27, p.e00504-e00504, Article e00504
• Main Authors: Xiaokang, Wen, Lyng, James G., Brunton, Nigel P., Cody, Lydia, Jacquier, Jean-Christophe, Harrison, Sabine M., Papoutsis, Konstantinos
• Format: Article
• Language: English
• Subjects: Antioxidants; Fungi; Particle size; Scanning electron microscopy; Sustainable extraction
• ISSN: 2215-017X; 2215-017X
• DOI: 10.1016/j.btre.2020.e00504

[Display omitted] •MAE facilitates the extraction of phenols from mushrooms in short processing times.•Three extraction methods were compared.•Chlorogenic and caffeic acids were identified in the MAE extracts.•SEM showed that all the extraction methods led to cell damage to varying extents. The current study aimed to investigate the effect of different microwave-assisted extraction (MAE) parameters (i.e., particle size of the sample, solid-to-liquid ratio, microwave power, and extraction time) on the total phenolic content (TPC), antioxidant capacity (DPPH and CUPRAC), chlorogenic acid and caffeic acid contents of shiitake mushrooms. All the independent variables affected TPC and antioxidant capacity values. Only the sample particle size had no significant effect on phenolic acid contents. The highest TPC, DPPH, and CUPRAC values were obtained when a particle size of 1.75 mm, solid-to-liquid ratio of 1/40, microwave power of 600 W, and extraction time of 15 min were used. The extracts obtained by MAE were compared with those obtained after hot-water extraction (HWE) and organic-solvent extraction (OSE). Scanning electron microscopy (SEM) confirmed that MAE resulted in cell wall disruption which might be due to an increase in the pressure of the inner part of the cells.