A comparative study of extraction techniques for maximum recovery of bioactive compounds from Ganoderma lucidum spores

This study aimed at evaluating effective methods for breaking the hard and insoluble spores of Ganoderma lucidum to recover functional biomolecules. Rupture techniques were evaluated such as manual maceration (RM), maceration with spheres of various materials (BR), and microwave exposure plus macera...

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Bibliographic Details
Published in:Revista colombiana de ciencias químico-farmacéuticas 2020, Vol.49 (1)
Main Authors: Saavedra Plaza, Diana Carolina, Soccol, Carlos Ricardo, Noseda, Miguel Daniel, Oliveira de Andrade Tanobe, Valcineide, Marin, Oranys, Karp, Susan Grace, De Melo Pereira, Gilberto Vinicius, De Carvalho, Júlio Cesar, Thomaz Soccol, Vanete
Format: Article
Language:English
Subjects:
Antioxidants
Biological activity
Biomolecules
Carbohydrates
Comparative studies
Exposure
Heat treatment
Maceration
Mushrooms
Polyphenols
Recovery (Medical)
Spores
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Summary:This study aimed at evaluating effective methods for breaking the hard and insoluble spores of Ganoderma lucidum to recover functional biomolecules. Rupture techniques were evaluated such as manual maceration (RM), maceration with spheres of various materials (BR), and microwave exposure plus maceration with steel/chrome spheres (MBR1). Spore rupture was evaluated using UV-Vis spectroscopy, which showed vibrations of 2955, 1642, 1240, 1080 and 1746 cm-1 corresponding to changes in spore walls. The MBR1 extract contained the largest amounts of carbohydrates (19.80 mg.g-1 spores) and polyphenols (2.21 mg.g-1 spores), whereas the BR extract had higher antioxidant activity (57.22%Inb DPPH). The MBR1 and BR extracts contained 62.2 and 73.5% glucose, respectively. Both methods also involved significant extraction of carbohydrates and proteins. The best way to extract biomolecules from spore walls is to perform a microwave heat treatment and break the walls with steel/chrome spheres; this produces large quantities of carbohydrates with antioxidant properties.
ISSN:0034-7418
1909-6356
DOI:10.15446/rcciquifa.v49n1.84456