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Optimization of microwave-assisted extraction of ergosterol from Agaricus bisporus L. by-products using response surface methodology

2016Journal article Open access
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dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorRodrigues, Alírio
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-11-30T11:33:47Z
dc.date.available2016-11-30T11:33:47Z
dc.date.issued2016
dc.description.abstractThis work intends to valorise 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 ºC) 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 ºC 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.pt_PT
dc.description.sponsorshipThe authors acknowledge FCT (Portugal) for financial support to CIMO (PEst-OE/AGUI/0690/2014), Sandrina A. Heleno (SFRH/BPD/101413/2014) and L. Barros (SFRH/BPD/107855/2015), to FCT/MEC and FEDER under Programme PT2020 for financial support to LSRE (Project UID/EQU/50020/2013), and to QREN, ON2 and FEDER (Projects NORTE-07-0124-FEDER-000014 and NORTE-07-0162-FEDER-000050). The authors also acknowledge Xunta de Galicia for financial support of the post-doctoral researcher M.A. Prieto, and to Patrícia Diz for some support in MAE experiments.pt_PT
dc.identifier.citationHeleno, Sandrina A.; Prieto, M.A.; Barros, Lillian; Rodrigues, A.E.; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2016). Optimization of microwave-assisted extraction of ergosterol from Agaricus bisporus L. by-products using response surface methodology. Food and Bioproducts Processing. ISSN 0960-3085. 100, p. 25-35pt_PT
dc.identifier.doi10.1016/j.fbp.2016.06.006pt_PT
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10198/13555
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAgaricus bisporus by-productspt_PT
dc.subjectValorizationpt_PT
dc.subjectErgosterolpt_PT
dc.subjectMicrowave-assisted extractionpt_PT
dc.subjectOptimizationpt_PT
dc.titleOptimization of microwave-assisted extraction of ergosterol from Agaricus bisporus L. by-products using response surface methodologypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101413%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEQU%2F50020%2F2013/PT
oaire.citation.endPage35pt_PT
oaire.citation.startPage25pt_PT
oaire.citation.titleFood and Bioproducts Processingpt_PT
oaire.citation.volume100pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameHeleno
person.familyNamePrieto Lage
person.familyNameBarros
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameSandrina A.
person.givenNameMiguel A.
person.givenNameLillian
person.givenNameFilomena
person.givenNameIsabel C.F.R.
person.identifier107688
person.identifier469085
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridL-5951-2014
person.identifier.ridG-4516-2011
person.identifier.ridJ-3600-2013
person.identifier.ridL-9802-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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