Effects of washing on polyphenols and polyphenol oxidase in commercial mushrooms (Agaricus bisporus)

Choi, Sang Won; Sapers, G. M.

doi:10.1021/jf00046a038

Cited by 39 publications

(18 citation statements)

References 11 publications

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“…Between the two mushrooms, the total phenolic content of Boletus edulis was almost thirty-three times higher than that of Hydnum repandum. The yield of total phenolic compounds extracted from these two mushrooms was higher than that obtained from Agaricus bisporus (5.40-0.85 mg of GAEs/kg dry mushroom) [23]. Also, total phenolic contens of ten muhrooms were higher than Agaricus bisporus (4020.0 mg/kg) in this study.…”

Section: Total Phenolic Contentcontrasting

confidence: 65%

Antioxidant Properties of Wild Edible Mushrooms

Keleş¹,

Koca²,

Gençcelep³

2011

J Food Process Technol

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Extract preparation: A fine dried mushroom powder (20 mesh) sample (5 g) was extracted with 80% of methanol (50 mL) for 24h at 4 0 C. The mixture was vortexed (Vortex, DAIHAN VM-10 Vortex, SK) for 5 min. Then, the extracts were filtered through Whatman No. 4 filter paper. MethodsDry matter: Dry matter content of dried mushroom was determined according to Association of Official Analytical Chemists methods [15]. The dry matter content was determined by drying in an oven at 105 °C for 24 h. Ferric antioxidant reducing power (FRAP):Methanolic extracts were mixed with 0.95 ml of ferric-TPTZ reagent (prepared by mixing 300 mM acetate buffer, p H 3.6, 10 mM TPTZ (2,4,6-tripyridyl-striazine, in 40 mM HCl and 20 mM FeCl 3 in the ratio 10:1:1), and absorbance was measured at 593 nm. FeSO 4 was used as a standard, and total antioxidant activity was expressed as μmol g AbstractThe methanolic extracts of dried wild edible mushroom were analyzed for antioxidant activity in different assays, namely, ferric antioxidant reducing power (FRAP), scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and total phenolic content. Among the twenty four mushroom extracts, the methanolic extracts from Leccinum scabrum showed the most potent radical scavenging activity showing 97.96%. The EC50 of Pleurotous dryinus and Lactarius piperatus methanolic extracts were 24.71 and 24.12 mg/ml, respectively. Total phenolics in the methanolic extracts were the highest in Boletus edulis. On the other hand, dry matter and ascorbic acid were determined in twenty four dried wild edible mushrooms. The amounts of ascorbic acid and total phenolic compounds found in the mushroom extracts were determined very low concentrations. Results from the PCA showed that principal components (PC) 1 and 2 described about 79.588 % of the total variation of sample. Therefore, edible mushrooms may have potential as natural antioxidants.

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Section: Total Phenolic Contentcontrasting

confidence: 65%

Antioxidant Properties of Wild Edible Mushrooms

Keleş¹,

Koca²,

Gençcelep³

2011

J Food Process Technol

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“…The relative richness of cap phenolics in both mushrooms is probably associated with the function of discharging basidiospores, even under circumstances of wounding/infection, since phenolics are known to act as defence substances. 4,12 The higher phenolic content in the button mushroom is probably linked to the epigeal growth of the fruiting body (it grows on humus soil); even under circumstances of a relatively high degree of microbial attack, the function of releasing the produced basidiospores is the main task.…”

Section: Mushroom Phenolic Contentmentioning

confidence: 99%

Biochemical changes associated with mushroom browning in Agaricus bisporus (Lange) Imbach and Pleurotus florida (Block & Tsao): commercial implications

2003

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Biochemical changes associated with mushroom browning in Agaricus bisporus and Pleurotus florida were studied. With increasing storage temperature from 0 to 25 • C there was an increase in phenol oxidase activity up to 15 • C followed by a decrease at 25 • C in both mushrooms. Loss of water content in fresh mushrooms had a direct relationship with phenol oxidase activity, which could be correlated with the visual degree of mushroom browning. A bisporus displayed higher phenol oxidase activity, about two to three times that of P florida. The phenol oxidase activity in both mushroom varieties was studied on a range of phenolic compounds with diverse functional groups. A bisporus exhibited intense reactions to tyrosine and catechol, while P florida did so to guaiacol and catechol. The two mushrooms differed in the degree of their oxidation reactions relative to the functional groups. In A bisporus the skin had more phenolics than the flesh; P florida contained fewer phenolics, while the stalks of both mushrooms had low phenolics contents. FTIR spectral studies of intact mushrooms during browning showed a characteristic decrease in phenolic hydroxyls; first-derivative spectra were used to assess relative peak intensities. Of the chemicals tested for their effect on phenol oxidase activity, 0.1 M sodium carbonate favoured the immediate development of an orange chromogen in P florida, while mild alkaline solutions favoured the enzyme activity, and acidic solutions at the 0.1 M level completely inhibited the browning reaction in both mushrooms.

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“…However, we found that browning was induced at bactericidal concentrations of chlorine (8). This appears to be due to direct nonenzymatic oxidation of polyphenol oxidase substrates to form enzymatic browning intermediates (26).…”

Section: Minimally Processed Mushroomsmentioning

confidence: 73%