Preparation and Antioxidant Activities of Oligosaccharides Derived from Pleurotus eryngii Polysaccharides

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Abstract

Pleurotus eryngii oligosaccharides (PEOs) were prepared by hydrolyzing P. eryngii polysaccharides with hydrogen peroxide (H₂O₂). The antioxidant activities of PEOs were evaluated. Results revealed that PEO yields were affected by reaction time, temperature and H₂O₂ concentration. These parameters were optimized as follows: reaction time, 2 h; reaction temperature, 85C; and H₂O₂ concentration, 2%. The PEO yield reached 10.58% under the optimized conditions. The PEOs showed strong reducing power and high scavenging activities against hydroxyl and 2,2‐diphenyl‐β‐picrylhydrazyl radicals. Therefore, PEOs can be developed as a potential dietary supplement with antioxidant activities.

PRACTICAL APPLICATIONS: Pleurotus eryngii oligosaccharides prepared in this study have high antioxidant activities and can be developed as a potential dietary supplement with antioxidant activities. Therefore, the results obtained in this study could be of potential food industrial relevance.