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dc.creatorMilovanović, Ivan
dc.creatorZengin, Gokhan
dc.creatorMaksimović, Svetolik
dc.creatorTadić, Vanja
dc.date.accessioned2021-03-10T09:33:29Z
dc.date.available2021-03-10T09:33:29Z
dc.date.issued2021
dc.identifier.issn0022-5142
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/17
dc.description.abstractBackground This study provides an insight into the impact of ultrasound-assisted extraction with water as solvent (UAEW) and extraction by supercritical carbon dioxide (SC-CO2) with 5% EtOH on antioxidant and enzyme inhibitory activity in regard to the chemical profile of the edible and medicinal mushroom,Pleurotus pulmonarius. Results Extraction efficiency was between 0.36% and 63.32%, depending on the extraction technique. The main compounds in the extracts were fatty acids. Supercritical CO(2)extraction with co-solvent was the most suitable method for obtaining extracts that were rich in ergosterol content, reaching a value of 40.1 mg g(-1). The UAEW of crude mushroom powder ensured the highest yield, as well as the extracts with best antioxidative activity. The measurements of enzyme inhibitory activity revealed that all types of investigated extracts exhibited only tyrosinase and amylase inhibition at a significant level. Conclusion Based on our results, the extraction methods significantly affected the chemical profile and bioactivity ofP. pulmonarius.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/45017/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/45001/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of the Science of Food and Agriculture
dc.subjectPleurotus pulmonariusen
dc.subjectsupercritical CO2(SC-CO2) extractionen
dc.subjectultrasound-assisted extraction with water as solvent (UAEW)en
dc.subjectchemical analysisen
dc.subjectantioxidanten
dc.subjectenzyme inhibition activityen
dc.titleSupercritical and ultrasound-assisted extracts fromPleurotus pulmonariusmushroom: chemical profiles, antioxidative, and enzyme-inhibitory propertiesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage2293
dc.citation.issue6
dc.citation.rankM21
dc.citation.spage2284
dc.citation.volume101
dc.identifier.doi10.1002/jsfa.10849
dc.identifier.pmid33006768
dc.identifier.scopus2-s2.0-85093530109
dc.identifier.wos000580656200001
dc.type.versionpublishedVersion


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