Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product - natural preservatives in yoghurt
2014
Аутори:
Stojković, DejanReis, Filipa S.
Glamočlija, Jasmina
Ćirić, Ana
Barros, Lillian
Van Griensven, Leo J. L. D.
Ferreira, Isabel C. F. R.
Soković, Marina
Тип документа:
Чланак у часопису (Објављена верзија)
,
© The Royal Society of Chemistry 2014
Метаподаци
Приказ свих података о документуАпстракт:
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.
Извор:
Food & Function, 2014, 5, 7, 1602-1612
DOI: 10.1039/c4fo00054d
ISSN: 2042-650X