Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract in vitro

• Published in: International journal of food science & technology 2023-07, Vol.58 (7), p.3969-3981
• Main Authors: Zhang, Yangyang, Lv, Guoying, Song, Tingting, Chen, Chun, Zhang, Zuofa, Cai, Weiming
• Format: Article
• Language: English
• Subjects: Biological activity; Biological properties; deep eutectic solvent; Moisture content; Pharmacology; Phenolic compounds; Phenols; Response surface methodology; Sanghuangporus vaninii; Water content
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15993

Summary Modern research has demonstrated that Sanghuangporus vaninii (S. vaninii) has significant therapeutic value, and phenolic compounds are one of its most active ingredients. In this study, deep eutectic solvents (DES) were used to extract the phenolic components from S. vaninii using response surface methodology. The optimal conditions were obtained with a water content of 20%, a material‐to‐liquid ratio of 1:60 g mL−1, an extraction temperature of 70°C and an extraction time of 34 min. Under these conditions, the total phenolic content reached 9.71 ± 0.69 mg g−1, which was higher than the conventional method (4.23 ± 0.44 mg g−1). The phenolic extract was then purified by HPD‐100, and the purified phenolic extracts exhibited distinct antioxidant, antibacterial and hypoglycaemic activities. Twenty‐five phenolic compounds were identified using UPLC‐Triple‐TOF‐MS/MS. These data implied that the integrated action of the identified phenolic compounds had a decisive influence on the biological activity of the extracts, and this study furnished the basis for the utilisation of S. vaninii. Biological properties of the phenolic extracts from Sanhuangporus vaninii extracted with deep eutectic solvent.