Ultrasound-Assisted Extraction of Polyphenols from the Mushroom of Cantharelles cibarius and Its Antioxidant Activity

An optimized method of ultrasound-assisted extraction (UAE) was proposed for the effective extraction of polyphenols from the mushroom of Cantharelles cibarius and evaluated by response surface methodology. In this study, solid-liquid ratio, ultrasonic temperature, ethanol concentration and ultrasonic time were investigated and optimized using a central composite rotatable design. The main polyphenols were identified by UPLC-MS method. Besides, traditional extracting methods including maceration and soxhlet extraction methods were also carried out for comparison. Moreover, the antioxidant activity of polyphenols was evaluated by the scavenging abilities of DPPH free radical, ABTS⁺ free radical and measuring Fe³⁺ reduction capacity. The results showed that the best extraction conditions were ethanol concentration 40%, solid-liquid ratio 1:32 g/mL, ultrasonic temperature 40 ℃ and ultrasonic time 21 min . Ultrasonic assisted extraction of polyphenols was the highest, 11.80 mg/g, the content of extracted polyphenols was 8.60 mg/g, the polyphenols of Soxhlet heat reflux was 3.60 mg/g. The result of UPLC-MS analysis showed that the main phenols contained gallic acid, caffeic acid and eugenic acis. Compared to conventional methods, the ultrasonic assisted extraction was an efficient, rapid and simple approach for the extraction of polyphenols with good antioxidants activity from Cantharelles cibarius.