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| Format: | Artículo científico |
| Language: | en |
| Published: |
Colegio de Postgraduados
2008
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| Online Access: | https://www.redalyc.org/articulo.oa?id=68520103 |
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Table of Contents:
- Influence of heat treatment on the antioxidant properties of grifola gargal hydro-alcoholic extracts J. De Bruijn C. Loyola P. Aqueveque J. Cañumir M. Cortéz A. France Biología mushroom extraction Grifola gargal heat treatment Antioxidant activity The effect of heat pretreatment of Gargal mushroom (Grifola gargal) on the extractionyield, the antioxidant activity and polyphenolic compounds of mushroom extractswas investigated. Raw Gargal mushroom was heated at 100 C and 121 C for 20 minand 45 min. Capacity was evaluated by four different assays, namely, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), and 1,1-diphenyl-2-picrylhydrazyl radicalscavenging, reducing power and chelating ability. Heat pretreatment of Gargalmushroom increased the extraction yield (maximum 1.3-fold, heating at 121 C for45 min), the polyphenol contents (maximum 1.3-fold, heating at 121 C for 20 min),and the fl avonoid contents (maximum 1.4-fold, heating at 121 C for 20 min) of themushroom extract compared to the raw sample. There was no effect of thermalprocessing of Gargal mushroom on the antioxidant activity, which may be due tothe potent free-radical scavenging activity of 90.9-93.3 mg ascorbic acid/L in the 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) assay and 84.0-90.0% in the 1,1-diphenyl-2-picrylhydrazyl assay of the mushroom extracts, as well as their strongreducing power (135.6 mg ascorbic acid/L). The G. gargal mushroom may haveinteresting potential as a natural antioxidant for the food industry. 2008 artículo científico 1534-2581 https://www.redalyc.org/articulo.oa?id=68520103 en http://www.redalyc.org/revista.oa?id=685 Micología Aplicada International application/pdf Colegio de Postgraduados Micología Aplicada International (México) Num.1 Vol.20