Your browser doesn't support javascript.
loading
Use of mushrooms as antioxidants in a lipid oxidation model under indirect and direct oxidation tests: ethanolic extracts of Ganoderma resinaceum and Phlebopus bruchii.
Mariani, Maria Elisa; Juncos, Nicolle Stefani; Grosso, Nelson Rubén; Olmedo, Rubén Horacio.
Afiliación
  • Mariani ME; Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Centro de Transferencia de Bioinsumos (CeTBIO), Córdoba, Argentina.
  • Juncos NS; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.
  • Grosso NR; Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina.
  • Olmedo RH; CONICET. Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Córdoba, Argentina.
J Sci Food Agric ; 104(11): 6706-6713, 2024 Aug 30.
Article en En | MEDLINE | ID: mdl-38551381
ABSTRACT

BACKGROUND:

Foods contain lipids that are easily susceptible to oxidation, which can modify their sensory properties. Although these compounds provide characteristic flavours and odours, there are also unwanted compounds, such as volatile secondary oxidation products, representing a recurring problem for both the industry and consumers. Synthetic antioxidants are often employed to prevent this but their chronic consumption can be detrimental to human health. The present study evaluates the antioxidant potential of ethanolic extracts from Ganoderma resinaceum and Phlebopus bruchii using an accelerated oxidation test.

RESULTS:

The composition profile of the extracts was investigated, identifying the presence of tryptophan, quinic acid, caffeic acid and 3,4-dihydroxyphenylglycol-phenolic acid. The antioxidant capacity of the extracts was compared with that of butylated hydroxytoluene (BHT) in sunflower oil that was oven-heated at 60 °C. Chemical (peroxide value, p-anisidine value and conjugated dienes) and volatile (2-octenal, 2-heptenal and 2,4-decadienal) indicators were measured over 28 days. The peroxide value decreased for both extracts at a similar level to that of BHT 0.02% w/w, and conjugate dienes decreased in the presence of G. resinaceum 0.1% w/w. Meanwhile, p-anisidine exhibited a slightly greater decrease for P. bruchii 0.1% w/w than for BHT. The sample with 0.1% w/w of extracts showed a reduction in volatile secondary oxidation compounds, indicating significant antioxidant activity.

CONCLUSION:

Based on these results, both extracts could be proposed as potential antioxidants in foods with a high lipid content. © 2024 Society of Chemical Industry.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oxidación-Reducción / Ganoderma / Antioxidantes Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: Argentina Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oxidación-Reducción / Ganoderma / Antioxidantes Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: Argentina Pais de publicación: Reino Unido