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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

2014Journal article Open access
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dc.contributor.authorStojković, Dejan
dc.contributor.authorReis, Filipa S.
dc.contributor.authorGlamočlija, Jasmina
dc.contributor.authorĆirić, Ana
dc.contributor.authorBarros, Lillian
dc.contributor.authorVan Griensven, Leo J.L.D.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorSoković, Marina
dc.date.accessioned2014-06-30T09:12:13Z
dc.date.available2014-06-30T09:12:13Z
dc.date.issued2014
dc.description.abstractAgaricus 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.por
dc.identifier.citationStojković, 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. 1602-1612por
dc.identifier.doiDOI: 10.1039/c4fo00054d
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/9788
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherRoyal Society of Chemistrypor
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationPortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
dc.titleCultivated strains of Agaricus bisporus and A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for final healthy product - natural preservatives in yoghurtpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitlePortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F110062%2F2009/PT
oaire.citation.endPage1612por
oaire.citation.startPage1602por
oaire.citation.titleFood and Fucntionpor
oaire.citation.volume5por
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream5876-PPCDTI
person.familyNameReis
person.familyNameBarros
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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