Optimization of the Phenolics and Antioxidants Extraction from Ganoderma Lucidum Using Ultrasound Method

Mousavi, Roghieh Sadat; Nateghi, Leila; Soltani, Mostafa; Asgarpanah, Jinous

doi:10.30492/ijcce.2021.137539.4362

Optimization of the Phenolics and Antioxidants Extraction from Ganoderma Lucidum Using Ultrasound Method

Document Type : Research Article

Authors

¹ Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, I.R. IRAN

² Department of Food Science and Department of Food Sciences and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

³ Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, I.R. IRAN

⁴ Department of Pharmacognosy, Faculty of Pharmacy and Pharmaceutical Sciences, Tehran Medical Sciences, Islamic Azad University, Tehran, I.R. IRAN

10.30492/ijcce.2021.137539.4362

Abstract

The current study aimed to optimize the extraction conditions from Ganoderma (G) Lucidum mushroom by ultrasound in order to increase the extracted phenolics and antioxidant compounds. The impact of solvent type (water, methanol, and 50:50% combined solution of both), time (5, 10, 15 min), and ultrasound intensity (100, 200, and 300 W) on the extraction yield of phenolics and antioxidant compounds from G. lucidum mushroom were investigated. The Response Surface Method (RSM) was used to optimize the extraction conditions. In the single optimization condition, the maximum total phenolics (36.6989 mg/g) extraction yield from G. lucidum was achieved in 15 min extraction time, 300 W ultrasound power, and the use of methanol solvent. The lowest IC 50 (0.8983 mg/mL) was observed in the extraction time of 10 min, the ultrasound power of 300 W, and the use of methanol solvent. Multiple optimizations of extraction conditions from G. Lucidum
to achieve the highest total phenol (36.6989 mg/g) and the lowest IC 50 (0.9413 mg/mL) were predicted in 300 w ultrasound power, 15 min, and the use of methanol solvent. No significant difference was observed between the predicted and experimental results.

Keywords

Main Subjects

Food Science & Technology

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