Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidad de Guanajuato
2021
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| _version_ | 1876472323656122368 |
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| author | Rey David Vargas Sánchez |
| author_facet | Rey David Vargas Sánchez |
| contents | Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts Rey David Vargas Sánchez Gastón Ramón Torrescano Urrutia Brisa del Mar Torres Martínez Francisco Gerardo Ríos Rincón Félix Joel Ibarra Arias Armida Sánchez Escalante Multidisciplinarias (Ciencias Sociales) Mushrooms thermal process phenolic components biological activity 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. 2021 artículo científico 0188-6266 https://www.redalyc.org/articulo.oa?id=41669727030 https://www.redalyc.org/journal/416/41669727030/ https://www.redalyc.org/journal/416/41669727030/html/ https://www.redalyc.org/journal/416/41669727030/41669727030.epub https://www.redalyc.org/journal/416/41669727030/movil 10.15174/au.2021.3234 en http://www.redalyc.org/revista.oa?id=416 Acta Universitaria application/pdf Universidad de Guanajuato Acta Universitaria (México) Vol.31 |
| format | Artículo científico |
| id | redalyc_41669727030 |
| institution | Redalyc |
| language | en |
| publishDate | 2021 |
| publisher | Universidad de Guanajuato |
| spellingShingle | Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts Rey David Vargas Sánchez Multidisciplinarias (Ciencias Sociales) Mushrooms thermal process phenolic components biological activity Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts Rey David Vargas Sánchez Gastón Ramón Torrescano Urrutia Brisa del Mar Torres Martínez Francisco Gerardo Ríos Rincón Félix Joel Ibarra Arias Armida Sánchez Escalante Multidisciplinarias (Ciencias Sociales) Mushrooms thermal process phenolic components biological activity 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. 2021 artículo científico 0188-6266 https://www.redalyc.org/articulo.oa?id=41669727030 https://www.redalyc.org/journal/416/41669727030/ https://www.redalyc.org/journal/416/41669727030/html/ https://www.redalyc.org/journal/416/41669727030/41669727030.epub https://www.redalyc.org/journal/416/41669727030/movil 10.15174/au.2021.3234 en http://www.redalyc.org/revista.oa?id=416 Acta Universitaria application/pdf Universidad de Guanajuato Acta Universitaria (México) Vol.31 |
| title | Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts |
| topic | Multidisciplinarias (Ciencias Sociales) Mushrooms thermal process phenolic components biological activity |
| url | https://www.redalyc.org/articulo.oa?id=41669727030 https://www.redalyc.org/journal/416/41669727030/ https://www.redalyc.org/journal/416/41669727030/html/ https://www.redalyc.org/journal/416/41669727030/41669727030.epub https://www.redalyc.org/journal/416/41669727030/movil |