Eritadenine: Pressurized liquid extraction from Lentinula edodes and thermal degradation kinetics

Kaya M., ÇAM M.

Sustainable Chemistry and Pharmacy, vol.29, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 29
  • Publication Date: 2022
  • Doi Number: 10.1016/j.scp.2022.100809
  • Journal Name: Sustainable Chemistry and Pharmacy
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: Lentinula edodes, Eritadenine, Central composite design, Pressurized liquid extraction, HPLC, Thermal degradation kinetics, FRUITING BODIES, MUSHROOM, ERGOSTEROL, PHENOLICS, FOOD
  • Kayseri University Affiliated: No


© 2022 Elsevier B.V.Eritadenine, a cholesterol lowering component, found significantly in a mushroom cultivar namely Lentinula edodes. Pressurized liquid extraction (PLE) technique provided higher results for eritadenine, total phenolics and antioxidant capacity than classical aqueous ethanol extraction. Three optimum extraction points giving the close results for eritadenine amount were determined by applying the principles of central composite design. Among the optimum points, 142 °C was selected as optimum extraction temperature and water was selected as extraction solvent. Five minute was enough in PLE to extract eritadenine, extending extraction time to 30 min had no positive or negative effects on eritadenine. One extraction cycle was enough to extract the eritadenine. Thermal degradation studies conducted between 140 and 170 °C indicated the striking thermal stability of eritadenine with a half-life-(t1/2) value of 9.29 h and decimal reduction time-(D) of 30.88 h at 170 °C. This indicated the suitability of eritadenine for enrichment of thermally treated foods.