PREPARATION AND ANTIOXIDANT ACTIVITIES OF OLIGOSACCHARIDES DERIVED FROM PLEUROTUS ERYNGII POLYSACCHARIDES

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