title: Evaluation of microwave-assisted and pressurized liquid extractions to obtain β-d-glucans from mushrooms.
abstract: Microwave-assisted extraction (MAE) and pressurized liquid extraction (PLE) were compared as advanced technologies to obtain polysaccharides (particularly biologically active β-glucans) from Pleurotus ostreatus and Ganoderma lucidum fruiting bodies. Extraction effectiveness was compared by a full-factorial experimental design (response surface methodology, RSM), using water as extraction solvent. Total carbohydrate content of the obtained extracts and polysaccharide yields were the variable responses investigated, while temperature and extraction time were the experimental factors. Temperature showed stronger influence in the polysaccharide extraction than time. The latter factor slightly affected MAE but not PLE extractions. Optimal conditions within the studied range were determined for each extraction method and species based on the desirability functions. Regarding the polysaccharide composition, the main differences between the species were more quantitative rather than qualitative, since NMR analyses indicated that all extracts contained mainly β- and α-glucans and heteropolysaccharides. Both extraction systems were effective for polysaccharide extraction from mushrooms.
authors.affiliation: Department of Biochemistry and Molecular Biology, Federal University of Parana, Campus Centro Politécnico, CP 19046, 81531-980, Curitiba-PR, Brazil. Electronic address: fhernandas@gmail.com.
authors.forename: Fhernanda Ribeiro
authors.initials: FR
authors.lastname: Smiderle
authors.affiliation: Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM+CSIC),C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Diego
authors.initials: D
authors.lastname: Morales
authors.affiliation: Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM+CSIC),C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Alicia
authors.initials: A
authors.lastname: Gil-Ramírez
authors.affiliation: Department of Biochemistry and Molecular Biology, Federal University of Parana, Campus Centro Politécnico, CP 19046, 81531-980, Curitiba-PR, Brazil.
authors.forename: Liana Inara
authors.initials: LI
authors.lastname: de Jesus
authors.affiliation: Laboratory of Foodomics, Department of Bioactivity and Food Analysis, Institute of Food Science Research-CIAL (UAM+CSIC),C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Bienvenida
authors.initials: B
authors.lastname: Gilbert-López
authors.affiliation: Department of Biochemistry and Molecular Biology, Federal University of Parana, Campus Centro Politécnico, CP 19046, 81531-980, Curitiba-PR, Brazil.
authors.forename: Marcello
authors.initials: M
authors.lastname: Iacomini
authors.affiliation: Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM+CSIC),C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Cristina
authors.initials: C
authors.lastname: Soler-Rivas
mesh_terms: D005936:Glucans / Q000302:isolation & purification*; D008872:Microwaves; D020076:Pleurotus / Q000737:chemistry*; D020940:Reishi / Q000737:chemistry*
chemical_list: D005936:Glucans
keywords: G. lucidum; Microwave-assisted extraction; P. ostreatus; Pressurized liquid extraction; Response surface methodology; β-d-Glucans