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| Titel: |
Influence of heat treatment on the antioxidant properties of grifola gargal hydro-alcoholic extracts |
| Auteur: |
A. France C. Loyola J. Cañumir J. de Bruijn M. Cortéz P. Aqueveque |
| Verschenen in: |
Micologia aplicada international |
| Paginering: | Jaargang 20 (2008) nr. 1 pagina's 27-34 |
| Jaar: |
2008 |
| Inhoud: |
The effect of heat pretreatment of Gargal mushroom (Grifola gargal) on the extraction yield, the antioxidant activity and polyphenolic compounds of mushroom extracts was investigated. Raw Gargal mushroom was heated at 100 C and 121 C for 20 min and 45 min. Capacity was evaluated by four different assays, namely, 2,2-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid), and 1,1-diphenyl-2-picrylhydrazyl radical scavenging, reducing power and chelating ability. Heat pretreatment of Gargal mushroom increased the extraction yield (maximum 1.3-fold, heating at 121 C for 45 min), the polyphenol contents (maximum 1.3-fold, heating at 121 C for 20 min), and the fl avonoid contents (maximum 1.4-fold, heating at 121 C for 20 min) of the mushroom extract compared to the raw sample. There was no effect of thermal processing of Gargal mushroom on the antioxidant activity, which may be due to the potent free-radical scavenging activity of 90.9-93.3 mg ascorbic acid/L in the 2,2- azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) assay and 84.0-90.0% in the 1,1-diphenyl-2-picrylhydrazyl assay of the mushroom extracts, as well as their strong reducing power (135.6 mg ascorbic acid/L). The G. gargal mushroom may have interesting potential as a natural antioxidant for the food industry. |
| Uitgever: |
Micología Aplicada Internacional (provided by DOAJ) |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 2 van 5 gevonden artikelen
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