کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6400390 1330875 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms
ترجمه فارسی عنوان
ارزش غذایی، ترکیبات زیست فعال، فعالیت ضد میکروبی و مطالعات زیست پذیری با قارچ خوراکی وحشی
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Volvopluteus gloiocephalus and Clitocybe subconnexa are rich sources of phenolic acids.
- Phenolic extracts gave higher antimicrobial activity than the in vitro digested samples.
- Cinnamic acid was the most active phenolic acid against all the tested bacteria/fungi.
- All the samples presented higher antimicrobial activity than the standards used.
- After in vitro digestion phenolic acids are still present in the samples.

Wild mushrooms are important sources of nutrients and bioactive compounds, namely phenolic acids. After their ingestion, bioactive molecules have to be released from the matrix to be absorbed by the organism. In the present work, two wild edible mushrooms (Volvopluteus gloiocephalus and Clitocybe subconnexa) were studied for their nutritional value, detailed chemical composition and antimicrobial activity. Bioaccessibility studies were also performed using the in vitro digestion of the crude powder, phenolic extracts and individual phenolic acids identified in the samples. The studied species proved to be rich sources of nutrients, minerals and bioactive molecules such as phenolic acids. The in vitro digestion conducted to a decrease in antibacterial activity, but not in antifungal and demelanizing properties. Nevertheless, in most of the cases, the analyzed samples presented higher antibacterial and antifungal activities than the standards. The bioactive molecules (phenolic acids) were found in higher concentrations in the phenolic extracts before in vitro digestion, which is agreement with the highest antibacterial activity revealed by these extracts. It should be highlighted that the phenolic acids were still bioavailable after digestion.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 63, Issue 2, October 2015, Pages 799-806
نویسندگان
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