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Advisor(s)
Abstract(s)
Agaricus bisporus (J. E. Lange) Emil J. Imbach and Agaricus brasiliensis Wasser, M. Didukh, Amazonas &
Stamets are edible mushrooms. We chemically characterized these mushrooms for nutritional value,
hydrophilic and lipophilic compounds. The antioxidant and antimicrobial activities of methanolic and
ethanolic extracts were assessed. Hepatotoxicity was also evaluated. The ethanolic extract of both
species was tested for inhibition of Listeria monocytogenes growth in yoghurt. Both species proved to
be a good source of bioactive compounds. A. brasiliensis was richer in polyunsaturated fatty acids and
revealed the highest concentration of phenolic acids, and tocopherols. A. bisporus showed the highest
monounsaturated fatty acids and ergosterol contents. A. brasiliensis revealed the highest antioxidant
potential, and its ethanolic extract displayed the highest antibacterial potential; the methanolic extract of
A. bisporus revealed the highest antifungal activity. A. brasiliensis possessed better preserving properties
in yoghurt.
Description
Keywords
Citation
Stojković, Dejan; Reis, Filipa S.; Glamočlija, Jasmina; Ćirić, Ana; Barros, Lillian; Van Griensven, Leo J.I.D.; Ferreira, Isabel C.F.R.; Soković, Marina (2014). Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for final healthy product - natural preservatives in yoghurt. Food and Fucntion. ISSN 2042-6496. 5, p. 1602-1612
Publisher
Royal Society of Chemistry