Bioactive compounds from Pleurotus sajor-caju mushroom recovered by sustainable high-pressure methods

Antioxidant and antimicrobial properties, and chemical composition from Pleurotus sajor-caju extracts were evaluated from samples obtained by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) with ethanol, and by sequential extraction (SE) combining the high-pressure methods. The performance of the SE was compared with the individual methods SFE, PLE and Soxhlet, this last as standard procedure. The results from PLE yields and antioxidant activity were affected by extraction temperature. Best performance was provided by PLE in dynamic mode, compared with static mode, with yield similar to obtained by Soxhlet with ethanol. The first SE fraction, by SFE, presented high antimicrobial potential, while the second PLE fraction had relevant antioxidant action. Linoleic, chlorogenic and vanillic acids were the major compounds identified by GC MS or LC-ESI-MS/MS analysis. These results show that adequate selection of extraction processes and conditions rises the qualities from P. sajor-caju mushroom.

Automated summary

The antioxidant and antimicrobial properties of Pleurotus sajor-caju extracts were evaluated using different extraction methods. The results showed that sequential extraction using high-pressure methods combined with ethanol had the best performance. Furthermore, the selection of extraction processes and conditions could improve the quality of P. sajor-caju mushrooms.