Preparation and Antioxidant Activities of Oligosaccharides Derived fromPleurotus eryngiiPolysaccharides

• DOI: 10.1111/jfpp.13007
• Publication Date: 2016-06-28T23:12:40Z
• Authors: Shengjun Wu; Li Chen
• Keywords: Pleurotus eryngii

Pleurotus eryngii oligosaccharides (PEOs) were prepared by hydrolyzing P. polysaccharides with hydrogen peroxide (H2O2). The antioxidant activities of PEOs evaluated. Results revealed that PEO yields affected reaction time, temperature and H2O2 concentration. These parameters optimized as follows: 2 h; temperature, 85C; concentration, 2%. yield reached 10.58% under the conditions. showed strong reducing power high scavenging against hydroxyl 2,2-diphenyl-β-picrylhydrazyl radicals. Therefore, can be developed a potential dietary supplement activities. Practical Applications in this study have results obtained could food industrial relevance.