Document Detail


Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing.
MedLine Citation:
PMID:  12380748     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The antioxidant properties of two raw truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and five raw mushrooms (Lepista nuda, Lentinus edodes, Agrocybe cylindracea, Cantharellus lutescens, and Hydnum repandum) were tested by subjecting these truffles and mushrooms to different industrial processes (freezing and canning) and comparing them with common food antioxidants (alpha-tocopherol [E-307], BHA [E-320], BHT [E-321], and propyl gallate [E-310]) with regard to their ability to inhibit lipid oxidation. All of the truffles and mushrooms analyzed exhibited higher percentages of oxidation inhibition than did the food antioxidants according to assays based on lipid peroxidation (LOO*), deoxyribose (OH*), and peroxidase (H2O2). Frozen samples exhibited a small reduction in free radical scavenger activity, but the results did not show a significant difference (P < 0.05) with respect to the raw samples, while canned truffles and mushrooms lost some antioxidant activity as a consequence of industrial processing. All of the raw and frozen truffles and mushrooms except frozen Cantharellus improved the stability of oil against oxidation (100 degrees C Rancimat), while canned samples accelerated oil degradation. Antioxidant activity during 30 days of storage was measured by the linoleic acid assay, and all of the samples except canned Terfezia, Picoa, and Hydnum showed high or medium antioxidant activity. The Trolox equivalent antioxidant capacity assay was used to provide a ranking order of antioxidant activity as measured against that of Trolox (a standard solution used to evaluate equivalent antioxidant capacity). The order of raw samples with regard to antioxidant capacity was as follows (in decreasing order): Cantharellus, Agrocybe, Lentinus, Terfezia, Picoa, Lepista, and Hydnum. Losses of antioxidant activity were detected in the processed samples of these truffles and mushrooms.
Authors:
M Antonia Murcia; Magdalena Martínez-Tomé; Antonia M Jiménez; Ana M Vera; Mario Honrubia; Pilar Parras
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  65     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2002 Oct 
Date Detail:
Created Date:  2002-10-16     Completed Date:  2002-11-21     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1614-22     Citation Subset:  IM    
Affiliation:
Department of Food Science, Veterinary Faculty, University of Murcia, Spain. mamurcia@um.es
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MeSH Terms
Descriptor/Qualifier:
Agaricales / metabolism
Antioxidants / pharmacology*
Fatty Acids
Food Additives
Food Analysis*
Food Handling / methods*
Free Radicals / metabolism
Fungi / metabolism*
Lipid Metabolism*
Lipid Peroxidation / drug effects*
Oxidation-Reduction
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Fatty Acids; 0/Food Additives; 0/Free Radicals; 0/lipid peroxidation inhibitor

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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