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Almond Mushroom, ABM · 2014 · Research Support, Non U.S. Gov'T

High relevance

Drying effects on the antioxidant properties of polysaccharides obtained from Agaricus blazei Murrill.

Agaricus blazei

Immune support
SpeciesAlmond Mushroom, ABM
JournalCarbohydrate polymers
Year2014

Key points

  • Three polysaccharides (ABMP-F, ABMP-V, ABMP-A) were obtained from Agaricus blazei Murrill via methods such as freeze drying, vacuum drying and air drying, respectively
  • Their chemical compositions were examined, and antioxidant activities were investigated on the basis of assay for hydroxyl radical, DPPH radical, ABTS free radical scavenging ability and assay for Fe(2+)-chelating ability
  • Results showed that the three ABMPs have different physicochemical and antioxidant properties
  • Compared with air drying and vacuum drying methods, freeze drying method resulted to ABMP with higher neutral sugar, polysaccharide yield, uronic acid content, and stronger antioxidant abilities of hydroxyl radical, DPPH radical, ABTS radical scavenging and Fe(2+)-chelating
  • As a result, Agaricus blazei Murrill polysaccharides are natural antioxidant and freeze drying method serves as a good choice for the preparation of such polysaccharides and should be used to produce antioxidants for food industry

Metadata-grounded summary

Citation abstract

Three polysaccharides (ABMP-F, ABMP-V, ABMP-A) were obtained from Agaricus blazei Murrill via methods such as freeze drying, vacuum drying and air drying, respectively. Their chemical compositions were examined, and antioxidant activities were investigated on the basis of assay for hydroxyl radical, DPPH radical, ABTS free radical scavenging ability and assay for Fe(2+)-chelating ability. Results showed that the three ABMPs have different physicochemical and antioxidant properties. Compared with air drying and vacuum drying methods, freeze drying method resulted to ABMP with higher neutral sugar, polysaccharide yield, uronic acid content, and stronger antioxidant abilities of hydroxyl radical, DPPH radical, ABTS radical scavenging and Fe(2+)-chelating. As a result, Agaricus blazei Murrill polysaccharides are natural antioxidant and freeze drying method serves as a good choice for the preparation of such polysaccharides and should be used to produce antioxidants for food industry.

Citation

Wu S, Li F, Jia S, Ren H, Gong G, Wang Y, et al. (2014). Drying effects on the antioxidant properties of polysaccharides obtained from Agaricus blazei Murrill. Carbohydrate polymers https://doi.org/10.1016/j.carbpol.2013.11.075 PMID: 24528748

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