Research Information System
International Food Innovation and Sustainability Congress, İstanbul, Turkey, 16 - 18 May 2024, pp.117-118
Mushrooms are one of the most diverse species on Earth. Although it is estimated that there are 1.5 million species of mushrooms, only 70,000 of them are known to be documented in the literature.Lentinula edodes, also known as Shiitake mushroom, belongs to the class Basidiomycetes and is referred to as the 'fragrant mushroom' by the Chinese. Shiitake mushroom possesses antioxidant properties and can lower blood cholesterol levels. The Shiitake mushroom, which is a significant source of bioactive compounds, is utilized in both food and medicine fields, with its property of regulating metabolic processes being employed in both traditional and modern medicine. Additionally, it is known as a source of a secondary metabolite called eritadenine, which has the effect of lowering plasma cholesterol. In this study, the changes in extracts obtained from Shiitake mushroom (Lentinula edodes), which ranks second in production worldwide, under varying temperatures at different pH levels in a liquid medium have been examined. The extract obtained by classical extraction method was subjected to a boiling process for 228 hours under varying pH conditions (2, 4, 6, 8), and the changes in the bioactive properties of samples taken at 12-hour intervals over time were examined. The extract in different pH environments was evaluated over time for Total Phenolic Content (TPC) and antioxidant activity (DPPH and ABTS). Considering the TFMM values of the samples, for instance, under pH 2 conditions, the initial TFMM value of the sample was determined as 4.28 mg GAE/g DW, while the final sample value was determined as 2.76 mg GAE/g DW. For the pH 4 sample, the initial TFMM value was determined as 4.03 mg GAE/g DW, while for the final sample, it was determined as 4.83 mg GAE/g DW. For the pH 6 sample, the initial and final values were determined as 5.05 and 5.56 mg GAE/g DW, respectively. A partial change was observed for the pH 8 sample, with initial and final values determined as 5.15 and 4.96 mg GAE/g DW, respectively. The ABTS and DPPH results are also in parallel with TFMM. For the pH 2 sample, a significant decrease was observed in DPPH and ABTS (antioxidant activity) results, which showed parallelism with the TFMM results for the other pH values. The changes in the amounts of eritadenine over time were determined using HPLC-DAD. Considering the values of eritadenine in the samples, for instance, under pH 2 conditions, the initial eritadenine value was determined as 130.73 mg EA/100g, while the final sample value was determined as 110.42 mg EA/100g. For the pH 4 sample, the initial eritadenine value was determined as 135.22 mg EA/100g, while for the final sample, it was determined as 171.29 mg EA/100g. For the pH 6 sample, the initial and final values were determined as 131.99 and 159.52 mg EA/100g, respectively. A change was observed for the pH 8 sample, albeit less than the other pH values, with initial and final values determined as 125.73 and 136.7 mg EA/100g, respectively.