کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191296 963554 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Flavour components and antioxidant properties of several cultivated mushrooms
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Flavour components and antioxidant properties of several cultivated mushrooms
چکیده انگلیسی

Three mushrooms, Clitocybe maxima, Pleurotus ferulae and Pleurotus ostreatus grey strain were used to study their flavour components and antioxidant properties. The volatile flavour components found comprised of six eight-membered carbon compounds and two aromatic compounds. The content total of soluble sugars and polyols was 125–270 mg/g. The content of monosodium glutamate-like components was 1.76–8.89 mg/g. The contents of flavour 5′-nucleotides ranged from 1.89 to 7.59 mg/g. Based on the results obtained, three mushrooms possessed highly intense umami taste. Ethanolic extracts were more effective in the inhibition of conjugated diene and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, whereas hot water extracts were more effective in the scavenging ability of hydroxyl radicals. EC50 values were less than 14 and 30 mg/ml for ethanolic and hot water extracts, respectively, indicating that the three mushrooms were relatively effective as they exhibited antioxidant properties, despite having scavenging abilities for hydroxyl radicals. Phenols were the major antioxidant components and the total contents were 5.10–11.1 mg gallic acid equivalents/g.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 113, Issue 2, 15 March 2009, Pages 578–584
نویسندگان
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