ANTIOXIDANT PROPERTIES of LENTINUS EDODES and AGARICUS BLAZEI EXTRACTS

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dc.contributor.authorDa Silva, Ana Carolina [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:00Z
dc.date.available2014-05-20T14:02:00Z
dc.date.issued2011-12-01
dc.description.abstractThis work aimed to evaluate the antioxidant activity of Lentinus edodes and Agaricus blazei mushrooms, as well as to measure the content of total phenolic compounds of mushroom extracts and verify the oxidative stability of soybean oil added with mushroom extracts that showed higher antioxidant activity according to the methods of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and the beta-carotene/linoleic acid system. According to the DPPH method, the maximum antioxidant activity for L. edodes and A. blazei methanol extracts was 92.84 and 95.10%, respectively. For the beta-carotene/linoleic acid system, the highest values of antioxidant activity were 93.06% for L. edodes and 78.96% for A. blazei. The content of total phenolic compounds ranged from 7.21 to 128.44 and 26.67 to 134.67 mg gallic acid equivalent/g for L. edodes and A. blazei, respectively. The oxidative stability values provided by the Rancimat method indicated that the two varieties presented similar induction period of 19.85 h.en
dc.description.affiliationSão Paulo State Univ, Dept Engn & Food Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Dept Engn & Food Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.format.extent386-394
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4557.2011.00416.x
dc.identifier.citationJournal of Food Quality. Malden: Wiley-blackwell, v. 34, n. 6, p. 386-394, 2011.
dc.identifier.doi10.1111/j.1745-4557.2011.00416.x
dc.identifier.issn0146-9428
dc.identifier.lattes6605948620230104
dc.identifier.urihttp://hdl.handle.net/11449/21863
dc.identifier.wosWOS:000297949000003
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Food Quality
dc.relation.ispartofjcr0.841
dc.relation.ispartofsjr0,447
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleANTIOXIDANT PROPERTIES of LENTINUS EDODES and AGARICUS BLAZEI EXTRACTSen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
unesp.author.lattes6605948620230104
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE