|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|18808||1361374||2016||11 صفحه PDF||سفارش دهید||دانلود کنید|
• Valorization of by-products generated during the industrial processing of mushrooms.
• Methodology for obtaining ergosterol from Agaricus bisporus by-products.
• Microwave-assisted extraction conditions were optimized for ergosterol extraction.
• Response surface methodology was used to optimize the process variables.
This work intends to valorize by-products of the industrial processing of mushrooms to obtain ergosterol as a value-added compound. Agaricus bisporus L. is the world's most consumed mushroom and one of the richest sources of ergosterol. Microwave-assisted extraction was used to replace conventional techniques that are time-consuming and need large amounts of solvent. Time (3–20 min), temperature (60–210 °C) and solid-liquid ratio (1–20 g/L) were found the relevant variables to analyze the extraction process. To maximize the ergosterol extraction yield, response surface methodology was used to optimize the process. The global optimal extraction conditions were determined and comprise: 19.4 ± 2.9 min, 132.8 ± 12.4 °C and 1.6 ± 0.5 g/L, yielding 556.1 ± 26.2 mg of ergosterol per 100 g of mushroom by-products. In the MAE optimal conditions, it was possible to obtain ergosterol in a similar value to the one obtained in other works when using the Soxhlet extraction method with a significant decrease in the time of extraction. The results show the potential of using the by-products of an agroindustry, mushrooms processing industry, as productive sources of ergosterol.
Journal: Food and Bioproducts Processing - Volume 100, Part A, October 2016, Pages 25–35