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2021
- handle: 10670/1.mby8it
- 0188-6266
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http://www.redalyc.org/revista.oa
Acta Universitaria
Mots-clés
Multidisciplinarias (Ciencias Sociales) Mushrooms thermal process phenolic components biological activitySujets proches
Coloration Results of analysis Analysis results Psalliota Worth Axiology Hours (Time) Reducing Weight reduction Weight reducing Obesity--Control Loss of weight Weight control of obesity Reduction of weight Losing weight Slimming Service of process Service of papers Abuse of process Process Oyster cap (Fungus) Oyster mushroom Champignons Toadstools Micro-organisms, Pathogenic Disease-causing microorganisms Pathogens Ultrahigh temperatures Elevated temperatures Heat barrier Buildings--Heating and ventilation Colour ChromaticsCiter ce document
Rey David Vargas Sánchez et al., « Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts », Acta Universitaria, ID : 10670/1.mby8it
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Résumé
"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."