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Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies

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dc.contributor.authorFernandes, Ângela
dc.contributor.authorCarocho, Márcio
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-09-06T14:52:13Z
dc.date.available2013-09-06T14:52:13Z
dc.date.issued2013
dc.description.abstractMushrooms are very perishable food products and tend to lose quality immediately after harveStr. Drying is the most common method for preserving mushrooms, freezing is becoming increasingly popular and food irradiation has also been suggested by many researchers as a good conservation technique in order to maintain and increase the food shelf life. In the present work, the effects of different processing technologies (freezing, drying and gamma irradiation) on antioxidant activity of the wild mushroom Macrolepiota procera were evaluated. Fruiting bodies were obtained in Trás-os-Montes, in the Northeast of Portugal, in November 2011. The irradiation was performed in experimental equipment with four 60Co sources at 0.6 kGy. The samples were submitted to different processing technologies: freezing (at -20 ºC in a freezer), drying (at 30 ºC in an oven) and gamma irradiation in fresh samples. Antioxidant activity was determined in the methanolic extracts by in vitro assays measuring DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation using thiobarbituric acid reactive substances (TBARS) assay. Total phenolics were also determined by the Folin-Ciocalteu assay. Dried samples gave the highest DPPH scavenging activity (50% at 2.7 mg/mL), β-carotene bleaching inhibition (50% at 1.10 mg/mL) and the highest phenolic content (19.2 mg GAE/g methanolic extract). Frozen and irradiated samples presented the highest reducing power (0.5 absorbance at 1.27 mg/mL) and TBARS formation inhibition (50% at 0.78 mg/mL), respectively. The applied processing technologies affected favourably the antioxidant potential of M. procera extracts, particularly dryness for DPPH scavenging activity and β-carotene bleaching inhibition, freezing for reducing power and irradiation for TBARS formation inhibition.por
dc.description.sponsorshipFCT and COMPETE/QREN/UE- strategic projects PEst-OE/AGR/UI0690/2011 (CIMO) and PEst- C/EQB/LA0006/2011 (REQUIMTE); grant SFRH/BD/76019/2011 to A. Fernandes.por
dc.identifier.citationFernandes, Ângela; Carocho, Márcio; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2013). Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies. In NEEFood - North and East European Congress on Food. Kiev. iSBN 978-966-612-141-0por
dc.identifier.isbn978-966-612-141-0
dc.identifier.urihttp://hdl.handle.net/10198/8656
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationStrategic Project - LA 6 - 2011-2012
dc.subjectWild mushroompor
dc.subjectMacrolepiota procerapor
dc.subjectProcessed samplespor
dc.subjectAntioxidant activitypor
dc.titleAntioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologiespor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0006%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F76019%2F2011/PT
oaire.citation.conferencePlaceKyiv, Ukrainepor
oaire.citation.titleThe Second North and East European Congress on Food. NEEFood – 2013. 26-29 May 2013por
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStreamSFRH
person.familyNameFernandes
person.familyNameCarocho
person.familyNameAntonio
person.familyNameMartins
person.familyNameFerreira
person.givenNameÂngela
person.givenNameMárcio
person.givenNameAmilcar L.
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
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