Skip to main content
SpringerLink
Log in

Antioxidant activity and β-glucan contents of hydrothermal extracts from maitake (Grifola frondosa)

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Maitake (Grifola frondosa) was hydrothermally extracted at 4 different temperatures (121, 130, 140, and 150°C) for 30 and 60 min, and the total phenolic content (TPC), antioxidant activity, and β-glucan content of the extracts was evaluated. The highest TPC was detected in the extract at 150°C treated for 60 min with 13.61 mg gallic acid equivalents (GAE)/g. The antioxidant activity of the maitake extracts, evaluated by determining DPPH radical scavenging activity (RSA), ABTS RSA, reducing power, and tyrosinase inhibitory activity increased with increasing treatment temperature and time. The content of β-glucan was the highest (5.13%) in the extract prepared at 140°C for 30min. These results suggest that hydrothermal extraction could be used as a tool to increase the antioxidant activity of maitake extracts.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Kubo K, Aoki H, Nanba H. Anti-diabetic activity present in the fruit body of Grifola frondosa (Maitake). Biol. Pharm. Bull. 17: 1106–1110 (1994)

    Article  CAS  Google Scholar 

  2. Nanba H. Antitumor activity of orally administered sent in the from maitake mushroom (Grifola frondosa). J. Naturop. Med. 4: 10–15 (1993)

    Article  Google Scholar 

  3. Adachi K, Nanba H, Otsuka M, Kuroda H. Blood pressure-lowering activity present in the fruit body of Grifola frondosa (maitake). Chem. Pharm. Bull. 36: 1000–1006 (1988)

    Article  CAS  Google Scholar 

  4. Talpur NA, Echard BW, Fan AY, Jaffari O, Bagchi D, Preuss HG. Antihypertensive and metabolic effects of whole maitake mushroom powder and its fractions in two rat strains. Mol. Cell Biochem. 237: 129–136 (2002)

    Article  CAS  Google Scholar 

  5. Deng G, Lin H, Seidman A, Fornier M, D’Andrea G, Wesa K, Yeung S, Cunningham-Rundles S, Vickers AJ, Cassileth B. A phase I/II trial of a polysaccharide extract from Grifola frondosa (Maitake mushroom) in breast cancer patients: Immunological effects. J. Cancer Res. Clin. Oncol. 135: 1215–1221 (2009)

    Article  CAS  Google Scholar 

  6. Mau JL, Chang CN, Huang SJ, Chen CC. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Chem. 87: 111–118 (2004)

    Article  CAS  Google Scholar 

  7. Chen GT, Ma XM, Liu ST, Liao YL, Zhao GQ. Isolation, purification and antioxidant activities of polysaccharides from Grifola frondosa. Carbohydr. Polym. 89: 61–66 (2012)

    Article  CAS  Google Scholar 

  8. King JW, York P, Kompella UB, Shekunov BV. Development and potential of critical fluid technology in the nutraceutical industry. pp. 579–614. In: Drug Delivery and Supercritical Fluid Technology. Marcel Dekker, New York, NY, USA (2004)

    Google Scholar 

  9. Smith RM. Extractions with superheated water. J. Chromatogr. A 975: 31–46 (2002)

    Article  CAS  Google Scholar 

  10. Ramos L, Kristenson EM, Brinkman UA. Current use of pressurised liquid extraction and subcritical water extraction in environmental analysis. J. Chromatogr. A 975: 3–29 (2002)

    Article  CAS  Google Scholar 

  11. Rodríguez-Meizoso I, Jaime L, Santoyo S, Señoráns FJ, Cifuentes A, Ibáñez E. Subcritical water extraction and characterization of bioactive compounds from Haematococcus pluvialis microalga. J. Pharm. Biomed. Anal. 51: 456–463 (2010)

    Article  Google Scholar 

  12. Hassas-Roudsari M, Chang PR, Pegg RB, Tyler RT. Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction. Food Chem. 114: 717–726 (2009)

    Article  CAS  Google Scholar 

  13. Narita Y, Inouye K. High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water. Food Chem. 135: 943–949 (2012)

    Article  CAS  Google Scholar 

  14. Seo HK, Lee SC. Antioxidant activity of subcritical water extracts from Chaga mushroom (Inonotus obliquus). Sep. Sci. Technol. 45: 198–203 (2010)

    Article  CAS  Google Scholar 

  15. Finkel T, Holbrook NJ. Oxidants, oxidative stress and the biology of aging. Nature 408: 239–247 (2000)

    Article  CAS  Google Scholar 

  16. Wu SJ, Ng LT. Antioxidant and free radical scavenging activities of wild bitter melon (Momordica charantia Linn. var. abbreviata Ser.) in Taiwan. LWT-Food Sci. Technol. 41: 323–330 (2008)

    Article  CAS  Google Scholar 

  17. Gutfinger T. Polyphenols in olive oils. J. Am. Oil Chem. Soc. 58: 966–968 (1981)

    Article  CAS  Google Scholar 

  18. Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. Effect of heat treatment on antioxidant activity of citrus peels. J. Agr. Food Chem. 52: 3389–3393 (2004)

    Article  CAS  Google Scholar 

  19. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evan C. Antioxidant activity applying improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 26: 1231–1237 (1999)

    Article  CAS  Google Scholar 

  20. Oyaizu M. Studies on products of browning reaction: Antioxidative activity of products of browning reaction prepared from glucosamine. J. Jpn. Nutr. 44: 307–315 (1986)

    Article  CAS  Google Scholar 

  21. Vanni A, Gastaldi D, Giunata G. Kinetic investigations on the double enzymatic activity of the tyrosinase mushroom. Ann. Chim. 80: 35–60 (1990)

    CAS  Google Scholar 

  22. Hatano T, Edamatsu R, Hiramatsu M, Mori A, Fufita Y, Yasuhara T, Yoshida T, Okuda T. Effects of the interaction of tannins with coexisting substances. VI: Effects of tannins and related polyphenols on superoxide anion radical, and on 1,1-diphenyl-2-picrylhydrazyl radical. Chem. Pharm. Bull. 37: 2016–2021 (1989)

    Article  CAS  Google Scholar 

  23. Cheung LM, Cheung PCK, Ooi VEC. Antioxidant activity and total phenolics of edible mushroom extracts. Food. Chem. 81: 249–255 (2003)

    Article  CAS  Google Scholar 

  24. Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acid. Free Radical Bio. Med. 20: 933–956 (1996)

    Article  CAS  Google Scholar 

  25. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199–1200 (1958)

    Article  CAS  Google Scholar 

  26. Jo EK, Heo DJ, Kim JH, Lee YH, Ju YC, Lee SC. The effects of subcritical water treatment on antioxidant activity of golden oyster mushroom. Food Bioprocess Tech. 6: 2555–2561 (2013)

    Article  CAS  Google Scholar 

  27. Floegel A, Kim DO, Chung SJ, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal. 24: 1043–1048 (2011)

    Article  CAS  Google Scholar 

  28. Zhao TT, Zhang QB, Qi HM, Zhang H, Niu XZ, Xu ZH, Li Z. Degradation of porphyran from Porphyra haitanensis and the antioxidant activities of the degraded porphyrans with different molecular weight. Int. J. Biol. Macromol. 38: 45–50 (2006)

    Article  Google Scholar 

  29. Cavallero A, Empili S, Brighenti F, Stanca AM. High (1→3, 1→4)-β-glucan fractions in bread making and their effects on human glycemic response. J. Cereal Sci. 36: 59–66 (2002)

    Article  CAS  Google Scholar 

  30. Kerckhoffs DA, Hornstra G, Mensink RP. Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies. Am. J. Clin. Nutr. 78: 221–227 (2003)

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology, Kyungnam University, Changwon, 631-701, Korea

    Yu-Jin Shin & Seung-Cheol Lee

Authors
  1. Yu-Jin Shin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Seung-Cheol Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Seung-Cheol Lee.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Shin, YJ., Lee, SC. Antioxidant activity and β-glucan contents of hydrothermal extracts from maitake (Grifola frondosa). Food Sci Biotechnol 23, 277–282 (2014). https://doi.org/10.1007/s10068-014-0038-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-014-0038-z

Keywords

Search

Navigation