dc.creator | Stojković, Dejan | |
dc.creator | Reis, Filipa S. | |
dc.creator | Glamočlija, Jasmina | |
dc.creator | Ćirić, Ana | |
dc.creator | Barros, Lillian | |
dc.creator | Van Griensven, Leo J. L. D. | |
dc.creator | Ferreira, Isabel C. F. R. | |
dc.creator | Soković, Marina | |
dc.date.accessioned | 2016-05-23T11:00:31Z | |
dc.date.issued | 2014 | |
dc.identifier.issn | 2042-650X | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/2195 | |
dc.description.abstract | 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. | en |
dc.description.sponsorship | Fundacao para a Ciencia e a Tecnologia (FCT, Portugal); COMPETE/QREN/EU
(CIMO) {[}PEst-OE/AGR/UI0690/2011, PTDC/AGRALI/110062/2009]; Programa
Compromisso com Ciencia; Serbian Ministry of Education, Science and
Technological Development {[}173032] | |
dc.language | English | |
dc.rights | restrictedAccess | |
dc.source | Food & Function | |
dc.title | 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 | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Ван Гриенсвен, Лео Ј. Л. Д.; Гламочлија, Јасмина; Реис, Филипа С.; Стојковиц, Дејан; Соковић, Марина Д.; Ферреира, Исабел Ц. Ф. Р.; Ћирић, Aна Д.; Баррос, Лиллиан; | |
dc.rights.holder | © The Royal Society of Chemistry 2014 | |
dc.citation.issue | 7 | |
dc.citation.volume | 5 | |
dc.identifier.doi | 10.1039/c4fo00054d | |
dc.identifier.scopus | 2-s2.0-84899500475 | |
dc.identifier.wos | 000338297500033 | |
dc.citation.spage | 1602 | |
dc.citation.epage | 1612 | |
dc.type.version | publishedVersion | en |