Physicochemical, antioxidant, and antibacterial properties of heattreated edible mushroom extracts
| Autor: | Rey David Vargas Sánchez, Gastón Ramón Torrescano Urrutia, Brisa del Mar Torres Martínez, Francisco Gerardo Ríos Rincón, Félix Joel Ibarra Arias, Armida Sánchez Escalante |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Acta Universitaria. 31:1-12 |
| ISSN: | 2007-9621 0188-6266 |
| Popis: | This study describes the thermal effect on physicochemical properties, phenolic content, as well as antioxidant and antibacterial activity of edible mushroom extracts (EME) from Agaricus brasiliensis, Ganoderma lucidum, and Pleurotus ostreatus in aqueous-ethanolic solution. The heating of EME resulted in a reduction of pH and total soluble solids and changes in color values in time dependence (p < 0.05). In addition, total phenolic and flavonoid contents, antiradical activity (DPPH• and ABTS•+ inhibition), and reducing power were enhanced with increasing temperature (90 °C, for 6 h), mainly in the P. ostreatus extract (p < 0.05). In contrast, the results indicate that high temperatures reduced (p < 0.05) the antibacterial effect against all pathogens tested. In conclusion, the thermal treatment affected physicochemical and antibacterial properties of EME and enhanced phenolic composition and antioxidant activity. |
| Databáze: | OpenAIRE |
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