Publicação
Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies
| Resumo: | Mushrooms 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. |
|---|---|
| Autores principais: | Fernandes, Ângela |
| Outros Autores: | Carocho, Márcio; Antonio, Amilcar L.; Oliveira, Beatriz; Martins, Anabela; Ferreira, Isabel C.F.R. |
| Assunto: | Wild mushroom Macrolepiota procera Processed samples Antioxidant activity |
| Ano: | 2013 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172728504582144 |
|---|---|
| author | Fernandes, Ângela |
| author2 | Carocho, Márcio Antonio, Amilcar L. Oliveira, Beatriz Martins, Anabela Ferreira, Isabel C.F.R. |
| author2_role | author author author author author |
| author_facet | Fernandes, Ângela Carocho, Márcio Antonio, Amilcar L. Oliveira, Beatriz Martins, Anabela Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Fernandes, Ângela\",\"Person.identifier.orcid\":\"0000-0002-0157-9873\"},{\"Person.name\":\"Carocho, Márcio\",\"Person.identifier.orcid\":\"0000-0002-8978-4547\"},{\"Person.name\":\"Antonio, Amilcar L.\",\"Person.identifier.orcid\":\"0000-0001-8271-9964\"},{\"Person.name\":\"Oliveira, Beatriz\"},{\"Person.name\":\"Martins, Anabela\",\"Person.identifier.orcid\":\"0000-0001-6218-4413\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Fernandes, Ângela Carocho, Márcio Antonio, Amilcar L. Oliveira, Beatriz Martins, Anabela Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2013-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2013-09-06T14:52:13Z |
| datacite.date.embargoed.fl_str_mv | 2013-09-06T14:52:13Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Wild mushroom Macrolepiota procera Processed samples Antioxidant activity |
| datacite.titles.title.fl_str_mv | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Fernandes, Ângela Carocho, Márcio Antonio, Amilcar L. Oliveira, Beatriz Martins, Anabela Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2013-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2013-09-06T14:52:13Z |
| dc.date.embargoed.fl_str_mv | 2013-09-06T14:52:13Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/8656 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Wild mushroom Macrolepiota procera Processed samples Antioxidant activity |
| dc.title.fl_str_mv | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Mushrooms 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/5978df72-b39b-476b-b80a-e6381a044c28/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6820 - DCRRNI ID |
| id | ipb_a508ce77b5c3d8989fb286bdc8d27d95 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/8656 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/8656 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Fernandes, Ângela Fernandes, Ângela https://www.ciencia-id.pt/2015-0434-AE7C 2015-0434-AE7C http://orcid.org/0000-0002-0157-9873 0000-0002-0157-9873 Carocho, Márcio Carocho, Márcio https://www.ciencia-id.pt/5614-005B-5CF1 5614-005B-5CF1 http://orcid.org/0000-0002-8978-4547 0000-0002-8978-4547 Antonio, Amilcar L. Antonio, Amilcar L. https://www.ciencia-id.pt/1014-5259-DE86 1014-5259-DE86 http://orcid.org/0000-0001-8271-9964 0000-0001-8271-9964 Oliveira, Beatriz Martins, Anabela Martins, Anabela https://www.ciencia-id.pt/7B18-A810-6B93 7B18-A810-6B93 http://orcid.org/0000-0001-6218-4413 0000-0001-6218-4413 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2013 |
| reponame_str | Biblioteca Digital do IPB |
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| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engporMushrooms 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.application/pdfporAntioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologiesPersonalFernandes, ÂngelaDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadFernandesÂngelaCiência IDhttps://www.ciencia-id.pt2015-0434-AE7CORCIDhttp://orcid.org0000-0002-0157-9873PersonalCarocho, MárcioDSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979DSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979CarochoMárcioCiência IDhttps://www.ciencia-id.pt5614-005B-5CF1ORCIDhttp://orcid.org0000-0002-8978-4547Scopus Author IDhttps://www.scopus.com52463229800PersonalAntonio, Amilcar L.DSpacehttp://dspace.org/items/4b23e496-8d11-4ff5-a8ec-e1c2235e5a28DSpacehttp://dspace.org/items/4b23e496-8d11-4ff5-a8ec-e1c2235e5a28AntonioAmilcar L.Ciência IDhttps://www.ciencia-id.pt1014-5259-DE86ORCIDhttp://orcid.org0000-0001-8271-9964Researcher IDhttps://www.researcherid.comJ-1960-2014Scopus Author IDhttps://www.scopus.com44560921900Oliveira, BeatrizPersonalMartins, AnabelaDSpacehttp://dspace.org/items/383370dd-10e5-40e6-9a15-f2201fe95581DSpacehttp://dspace.org/items/383370dd-10e5-40e6-9a15-f2201fe95581MartinsAnabelaCiência IDhttps://www.ciencia-id.pt7B18-A810-6B93ORCIDhttp://orcid.org0000-0001-6218-4413Researcher IDhttps://www.researcherid.comG-5488-2013Scopus Author IDhttps://www.scopus.com7203013518PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-966-612-141-02013-09-06T14:52:13Z20132013-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/8656http://purl.org/coar/access_right/c_abf2open accessWild mushroomMacrolepiota proceraProcessed samplesAntioxidant activity2350721 bytesFundação para a Ciência e a TecnologiaStrategic Project - UI 690 - 2011-20126817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaStrategic Project - LA 6 - 2011-20126820 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference objecthttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/5978df72-b39b-476b-b80a-e6381a044c28/downloadThe Second North and East European Congress on Food. NEEFood – 2013. 26-29 May 2013Kyiv, Ukraine |
| spellingShingle | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies Fernandes, Ângela Wild mushroom Macrolepiota procera Processed samples Antioxidant activity |
| status | SINGLETON |
| subject.fl_str_mv | Wild mushroom Macrolepiota procera Processed samples Antioxidant activity |
| title | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies |
| title_full | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies |
| title_fullStr | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies |
| title_full_unstemmed | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies |
| title_short | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies |
| title_sort | Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies |
| topic | Wild mushroom Macrolepiota procera Processed samples Antioxidant activity |
| topic_facet | Wild mushroom Macrolepiota procera Processed samples Antioxidant activity |
| url | http://hdl.handle.net/10198/8656 |
| visible | 1 |