Bioactive and Antioxidant Potential Agaricus bisporus Extracts Obtained by Different Extraction Methods and UV‐B Irradiation
ABSTRACT The goal of this study was to establish an efficient protocol for producing bioactive‐rich mushroom extracts for food ingredients development. For this, fresh mushrooms were dried, ground, and submitted to different extraction protocols—ethanolic (EE), fermentation‐assisted (FAE), or enzyme...
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Wiley
2025-03-01
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| Series: | Food Bioengineering |
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| Online Access: | https://doi.org/10.1002/fbe2.70008 |
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| author | Seung Woon You Veronika Šimora Eva Ivanišová Ivona Jančo Zuzana Chlebová Hana Ďúranová Lucia Gabríny Miroslava Kačániová Fábio Gonçalves Macêdo deMedeiros Roberta Targino Hoskin Marvin L. Moncada |
| author_facet | Seung Woon You Veronika Šimora Eva Ivanišová Ivona Jančo Zuzana Chlebová Hana Ďúranová Lucia Gabríny Miroslava Kačániová Fábio Gonçalves Macêdo deMedeiros Roberta Targino Hoskin Marvin L. Moncada |
| author_sort | Seung Woon You |
| collection | DOAJ |
| description | ABSTRACT The goal of this study was to establish an efficient protocol for producing bioactive‐rich mushroom extracts for food ingredients development. For this, fresh mushrooms were dried, ground, and submitted to different extraction protocols—ethanolic (EE), fermentation‐assisted (FAE), or enzyme‐assisted extraction (EAE). In addition, ultraviolet B (UV‐B) irradiation, coupled with the extraction protocols, was experimentally studied for potential improvement of extracts bioactivity and yields. The extraction yield (EY), bioactivity (total phenolic content TPC, phenolic acids, flavonoids, and antioxidant activity), α‐, β‐, and total glucan contents, and mineral content were evaluated. EAE yielded the highest EY (26.48%–31.30%) while EE resulted in the highest TPC, phenolic acids, flavonoids, and antioxidant activity (p < 0.05). The β‐glucan content (0.13%–0.93%) was not affected by extraction type or UV‐B irradiation (p > 0.05). All extracts were rich in essential minerals with low potential toxicity. Based on the high EY, phenolic load, antioxidant activity, glucans, and mineral contents, EAE proved to be an effective method to obtain bioactive‐rich mushroom extracts. Overall, UV‐B irradiation did not show significant results in improving bioactivity of mushroom extracts. Our results deliver a realistic roadmap to explore mushrooms as rich sources of phytochemicals for food and nutraceuticals applications. |
| format | Article |
| id | doaj-art-e4713e05449c451e9c904adeb6488b99 |
| institution | DOAJ |
| issn | 2770-2081 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Bioengineering |
| spelling | doaj-art-e4713e05449c451e9c904adeb6488b992025-08-20T03:18:45ZengWileyFood Bioengineering2770-20812025-03-014111312410.1002/fbe2.70008Bioactive and Antioxidant Potential Agaricus bisporus Extracts Obtained by Different Extraction Methods and UV‐B IrradiationSeung Woon You0Veronika Šimora1Eva Ivanišová2Ivona Jančo3Zuzana Chlebová4Hana Ďúranová5Lucia Gabríny6Miroslava Kačániová7Fábio Gonçalves Macêdo deMedeiros8Roberta Targino Hoskin9Marvin L. Moncada10Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USAAgroBioTech Research Centre Slovak University of Agriculture Nitra SlovakiaInstitute of Food Sciences, Faculty of Biotechnology and Food Sciences Slovak University of Agriculture in Nitra Nitra SlovakiaAgroBioTech Research Centre Slovak University of Agriculture Nitra SlovakiaAgroBioTech Research Centre Slovak University of Agriculture Nitra SlovakiaAgroBioTech Research Centre Slovak University of Agriculture Nitra SlovakiaAgroBioTech Research Centre Slovak University of Agriculture Nitra SlovakiaHorticulture, Faculty of Horticulture and Landscape Engineering Slovak University of Agriculture Nitra SlovakiaPlants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USAPlants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USAPlants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USAABSTRACT The goal of this study was to establish an efficient protocol for producing bioactive‐rich mushroom extracts for food ingredients development. For this, fresh mushrooms were dried, ground, and submitted to different extraction protocols—ethanolic (EE), fermentation‐assisted (FAE), or enzyme‐assisted extraction (EAE). In addition, ultraviolet B (UV‐B) irradiation, coupled with the extraction protocols, was experimentally studied for potential improvement of extracts bioactivity and yields. The extraction yield (EY), bioactivity (total phenolic content TPC, phenolic acids, flavonoids, and antioxidant activity), α‐, β‐, and total glucan contents, and mineral content were evaluated. EAE yielded the highest EY (26.48%–31.30%) while EE resulted in the highest TPC, phenolic acids, flavonoids, and antioxidant activity (p < 0.05). The β‐glucan content (0.13%–0.93%) was not affected by extraction type or UV‐B irradiation (p > 0.05). All extracts were rich in essential minerals with low potential toxicity. Based on the high EY, phenolic load, antioxidant activity, glucans, and mineral contents, EAE proved to be an effective method to obtain bioactive‐rich mushroom extracts. Overall, UV‐B irradiation did not show significant results in improving bioactivity of mushroom extracts. Our results deliver a realistic roadmap to explore mushrooms as rich sources of phytochemicals for food and nutraceuticals applications.https://doi.org/10.1002/fbe2.70008antioxidantbioactivemushroomsphenolicsrevalorization |
| spellingShingle | Seung Woon You Veronika Šimora Eva Ivanišová Ivona Jančo Zuzana Chlebová Hana Ďúranová Lucia Gabríny Miroslava Kačániová Fábio Gonçalves Macêdo deMedeiros Roberta Targino Hoskin Marvin L. Moncada Bioactive and Antioxidant Potential Agaricus bisporus Extracts Obtained by Different Extraction Methods and UV‐B Irradiation Food Bioengineering antioxidant bioactive mushrooms phenolics revalorization |
| title | Bioactive and Antioxidant Potential Agaricus bisporus Extracts Obtained by Different Extraction Methods and UV‐B Irradiation |
| title_full | Bioactive and Antioxidant Potential Agaricus bisporus Extracts Obtained by Different Extraction Methods and UV‐B Irradiation |
| title_fullStr | Bioactive and Antioxidant Potential Agaricus bisporus Extracts Obtained by Different Extraction Methods and UV‐B Irradiation |
| title_full_unstemmed | Bioactive and Antioxidant Potential Agaricus bisporus Extracts Obtained by Different Extraction Methods and UV‐B Irradiation |
| title_short | Bioactive and Antioxidant Potential Agaricus bisporus Extracts Obtained by Different Extraction Methods and UV‐B Irradiation |
| title_sort | bioactive and antioxidant potential agaricus bisporus extracts obtained by different extraction methods and uv b irradiation |
| topic | antioxidant bioactive mushrooms phenolics revalorization |
| url | https://doi.org/10.1002/fbe2.70008 |
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