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https://doi.org/10.4315/0362-028x-65.10.1614
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Título: | Antioxidant activity of edible fungi (truf es and mushrooms): losses during industrial processing |
Fecha de publicación: | oct-2002 |
Editorial: | Elsevier, International Association for Food Protection |
Cita bibliográfica: | Journal of Food Protection, Vol. 65, No. 10, 2002, Pages 1614–1622 |
ISSN: | Print: 0362-028X Electronic: 1944-9097 |
Palabras clave: | Antioxidant Truffle Mushroom |
Resumen: | 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 (a-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 truf es and mushrooms analyzed exhibited higher percentages of oxidation inhibition than did the food antioxidants according to assays based on lipid peroxidation (LOOx), deoxyribose (OHx), 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 truf es and mushrooms lost some antioxidant activity as a consequence of industrial processing. All of the raw and frozen truf es and mushrooms except frozen Cantharellus improved the stability of oil against oxidation (1008C 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 truf es and mushrooms. |
Autor/es principal/es: | Murcia Tomás, María Antonia Martínez Tomé, Magdalena Jiménez Monreal, Antonia M. Vera, Ana Honrubia, Mario Parras, Pilar |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.sciencedirect.com/science/article/pii/S0362028X22047196?via%3Dihub |
URI: | http://hdl.handle.net/10201/143832 |
DOI: | https://doi.org/10.4315/0362-028x-65.10.1614 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 9 |
Derechos: | info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Descripción: | © International Association for Food Protection. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/. This document is the Published version of a Published Work that appeared in final form in Journal of Food Protection To access the final edited and published work see https://doi.org/10.4315/0362-028x-65.10.1614 |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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TRUFFLES ANTIOXIDANT.pdf | 205,29 kB | Adobe PDF | Visualizar/Abrir |
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