Optimization of microwave-assisted extraction for polyphenols and antioxidants from Cordyceps militaris base

Tran Bach Long; Tang Thi Ngoc Bich; Nguyen Thi Bich Duyen; Le Nhu Binh; Vo Thi Kien Hao; Nguyen Thi Thu Thao; Hai Linh Nguyen

doi:10.5564/mjc.v27i55.4354

Authors

Tran Bach Long Institute of Food and Biotechnology, Can Tho University, Can Tho City, 94000, Vietnam https://orcid.org/0000-0003-0804-975X
Tang Thi Ngoc Bich Institute of Food and Biotechnology, Can Tho University, Can Tho City, 94000, Vietnam https://orcid.org/0009-0005-8225-5860
Nguyen Thi Bich Duyen Institute of Food and Biotechnology, Can Tho University, Can Tho City, 94000, Vietnam https://orcid.org/0009-0001-4310-2045
Le Nhu Binh Institute of Food and Biotechnology, Can Tho University, Can Tho City, 94000, Vietnam https://orcid.org/0009-0009-0355-5187
Vo Thi Kien Hao Faculty of Applied Biology, Tay Do University, Can Tho City, 94000, Vietnam https://orcid.org/0009-0002-2377-313X
Nguyen Thi Thu Thao Faculty of Applied Biology, Tay Do University, Can Tho City, 94000, Vietnam https://orcid.org/0009-0001-6091-5179
Hai Linh Nguyen Faculty of Technology, Khon Kaen University, Khon Kaen city, 40002, Thailand https://orcid.org/0009-0001-4012-9293

DOI:

https://doi.org/10.5564/mjc.v27i55.4354

Keywords:

Cordyceps militaris base, microwave-assisted extraction, polyphenols, flavonoids, antioxidant, response surface methodology

Abstract

Cordyceps militaris is a valuable fungus. However, most research considers fruiting bodies while the solid growth medium is ignored. This study investigated microwave-assisted extraction (MAE) parameters for improving the recovery of phenolic compounds, as chemical markers, and associated antioxidant activity, as functional response, from the medium. To support MAE optimization, preliminary factors affecting efficiency were first evaluated, including particle size determination and establishing magnetic stirring conditions. Powders <0.25 mm produced higher total phenolic content (3.51 ± 0.36 mg GAE/g dry weight), total flavonoid content (6.03 ± 1.23 mg QE/100 g), and antioxidant capacity (9.9 ± 1.38 µmol TE/g). Combinations of temperature (50-70 °C) and time (5-20 min) with stirring were examined using principal component analysis, showing optimal conditions at 60 °C for 15 min. Finally, MAE factors were optimized using a factorial design. ANOVA and response surface methods showed that 560 W for 8 min produced the highest extraction values.

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