Optimization of Extraction of Flavonoid, Total Phenolic, Antioxidant, and Antimicrobial Compounds from Ganoderma Lucidum by Maceration Method

Plants are a rich source of phenolic and flavonoid compounds which are among the most important natural antioxidants. The aim of this study was to optimize the extraction of flavonoid, total phenolic, antioxidant, and antimicrobial compounds from Ganoderma (G) Lucidum by the maceration method. To do so, independent variables including temperature, extraction time, and type of solvent along with Box-Behnken Response Surface Methodology (RSM) were used. The results of single optimization of the independent variables showed the highest flavonoid content (۱۵.۱۹ mg/g) with ۱۰۰% desirability at an extraction time of ۴۸ h, the temperature of ۶۰ °C by using ethanol solvent. The highest total phenolic content (۱۶.۹۶ mg/g) with ۹۹.۹۶% desirability was observed at an extraction time of ۲۶ h, a temperature of ۶۰ °C by using ethanol solvent. The highest amount of antioxidant compounds (۳.۰۳ mg/g) or the lowest IC۵۰ value (mg/mL) with ۱۰۰% desirability was found at an extraction time of ۴۸ h at a temperature of ۶۰ °C by using ethanol solvent. The results of simultaneous optimization of the extraction conditions by maceration method showed the highest flavonoid content (۱۵.۲۰ mg/g), total phenolic content (۱۶.۰۱ mg/g), and the lowest IC۵۰ (۳.۰۳ mg/mL) with ۹۸.۱۵۷% desirability at extraction time of ۴۸ h, the temperature of ۶۰ °C using ethanol solvent. The highest mean Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of G. lucidum extract obtained by the maceration method were ۲۵۰۰ and ۵۰۰۰ μg/mL, respectively against Clostridium perfringens and Escherichia E. coli. The predicted optimized treatment had superior antimicrobial activity against Staphylococcus aureus with a non-growth halo (Zone of inhibition) diameter of ۱۰.۶۰ mm as compared to C. perfringens and E. coli. The results revealed that the G. lucidum extract obtained by the maceration method could be introduced as an antioxidant and antimicrobial source in marketable food products.

کلیدواژه ها:

Flavonoid ، Total phenolics ، Antioxidant ، Ganoderma lucidum ، Maceration method