کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594470 | 1492119 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Several naturally occurring essential oils were evaluated for their effectiveness in maintaining sensory quality and increasing antioxidant levels and activities in shiitake (Lentinus edodes) mushrooms. Freshly harvested mushrooms were fumigated with 5 μl lâ1 clove, cinnamaldehyde and thyme oils at 10 °C for 1.5 h and the antioxidant activities determined using assays of H2O2 content, O2â production rate, DPPH, and ABTS radical scavenging activity. The results showed that the antioxidant activities of the mushrooms fumigated with cinnamaldehyde were significantly increased when compared to the controls. Moreover, cinnamaldehyde fumigation significantly delayed losses of phenolic compounds and enhanced flavonoid content. The essential oil fumigation treatment also increased the antioxidant enzyme activities of CAT, SOD, APX and GR throughout the storage periods. All the fumigation treatments were effective in retarding mushroom sensory deterioration. These results indicate that postharvest application of essential oil fumigation can extend the shelf life and enhance the antioxidant capacity of shiitake mushrooms.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 692-698
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 692-698
نویسندگان
Tianjia Jiang, Zisheng Luo, Tiejin Ying,