{Reference Type}: Journal Article
{Author}: Barros, Lillian; Pereira, Carla; Ferreira, Isabel C. F. R.
{Year}: 2013
{Title}: Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection
{Tag}: 0
{Star}: 0
{Journal}: FOOD ANALYTICAL METHODS
{Volume}: 6
{Issue}: 1
{Pages}: 309-316
{ISBN/ISSN}: 1936-9751
{Keywords}: WILD MUSHROOMS; ANTIOXIDANT ACTIVITY; COMMERCIAL MUSHROOMS; CHEMICAL-COMPOSITION; FREE-RADICALS; NUTRACEUTICALS; TOCOPHEROLS; NUTRIENTS; COOKING; Edible mushrooms; UFLC-PAD; Analysis optimization; Organic acids
{Abstract}: Organic acid profiles of different mushroom species were obtained by ultra fast liquid chromatography, by means of photodiode array detector. The chromatographic separation was achieved using a SphereClone (Phenomenex) reverse phase C-18 column using an isocratic elution with sulphuric acid (3.6 mM) at a flow rate of 0.8 mL/min. All the compounds were separated in 8 min. The method was optimized using Agaricus bisporus sample and proved to be reproducible and accurate. Organic acid profiles were quite homogeneous for all mushroom samples; oxalic, malic and fumaric acids were the main organic acids; some samples also presented quinic and citric acids. Sarcondon imbricatus was the species that presented the highest total content (254.09 mg/g dry weight (dw)), while Bovista nigrescens presented the lowest concentration (1.33 mg/g dw). The high amounts of organic acids present in all the species may suggest that they could be related to the antioxidant activity found in these species and previously reported by us.
{Author Address}: Inst Politecn Braganca, CIMO Escola Super Agr, P-5301855 Braganca, Portugal; Inst Politecn Braganca, CIMO Escola Super Agr, P-5301855 Braganca, Portugal; Inst Politecn Braganca, CIMO Escola Super Agr, P-5301855 Braganca, Portugal
{Database Provider}: Web of Science SCI
{Language}: English
{Country}: Portugal

{Reference Type}: Journal Article
{Author}: Singdevsachan, Sameer Kumar; Patra, Jayanta Kumar; Thatoi, Hrudayanath
{Year}: 2013
{Title}: Nutritional and Bioactive Potential of Two Wild Edible Mushrooms (Lentinus sajor-caju and Lentinus torulosus) from Similipal Biosphere Reserve, India
{Tag}: 0
{Star}: 0
{Journal}: FOOD SCIENCE AND BIOTECHNOLOGY
{Volume}: 22
{Issue}: 1
{Pages}: 137-145
{ISBN/ISSN}: 1226-7708
{Keywords}: ANTIOXIDANT ACTIVITY; CAPACITY; SYSTEMS; ASSAYS; nutrition; vitamin; mineral; antioxidant; antibacterial
{Abstract}: The nutritional and medicinal potential (antioxidant and antibacterial activities) of 2 wild edible mushroom species (Lentinus sajor-caju and Lentinus torulosus) of Similipal Biosphere Reserve were determined. The macro-nutrient profile of these mushrooms in general revealed high source of protein (27.31-28.36 g/100 g), carbohydrate (64.95-68.24 g/100 g), and low amounts of fat (1.36-2.42 g/100 g) and possessed good quantities of micronutrients (vitamins and carotenoids) and minerals (P, K, Mn, Ni, and Fe). The solvent extracts (ethanol, methanol, and water) of the mushrooms exhibited strong antioxidant properties (ABTS, DPPH, H2O2, and metal chelating activities) with scavenging activity upto 70.54% along with phenol, flavonoid, and total antioxidant capacity. Both the mushrooms showed moderate antibacterial activity (11.0-18.33 mm inhibition zones) against Streptococcus aureus and Vibrio cholerae. Being a rich source of nutritional and medicinal potential, these 2 studied mushrooms can be used in human diet as nutraceuticals and functional foods.
{Author Address}: Biju Patnaik Univ Technol, Dept Biotechnol, Coll Engn & Technol, Bhubaneswar 751003, Odisha, India; Biju Patnaik Univ Technol, Dept Biotechnol, Coll Engn & Technol, Bhubaneswar 751003, Odisha, India; Biju Patnaik Univ Technol, Dept Biotechnol, Coll Engn & Technol, Bhubaneswar 751003, Odisha, India
{Database Provider}: Web of Science SCI
{Language}: English
{Country}: India

{Reference Type}: Journal Article
{Author}: Yim, Hip Seng; Chye, Fook Yee; Rao, Vigneswara; Low, Jia Yin; Matanjun, Patricia; How, Siew Eng; Ho, Chun Wai
{Year}: 2013
{Title}: Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology
{Tag}: 0
{Star}: 0
{Journal}: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
{Volume}: 50
{Issue}: 2
{Pages}: 275-283
{ISBN/ISSN}: 0022-1155
{Keywords}: WILD EDIBLE MUSHROOMS; RADICAL-SCAVENGING CAPACITY; METHANOLIC EXTRACTS; SOLVENT-EXTRACTION; PHENOLIC-COMPOUNDS; POWER; Antioxidant activity; Extraction time; Temperature; Total phenolic content; Response surface methodology; Schizophyllum commune
{Abstract}: Central composite design of response surface methodology (RSM) was employed to optimize the extraction time (X (1) : 99.5-290.5 min) and temperature (X (2) : 30.1-54.9 A degrees C) of Schizophyllum commune aqueous extract with high antioxidant activities and total phenolic content (TPC). Results indicated that the data were adequately fitted into four second-order polynomial models. The extraction time and temperature were found to have significant linear, quadratic and interaction effects on antioxidant activities and TPC. The optimal extraction time and temperature were: 290.5 min and 35.7 A degrees C (DPPHaEuro cent scavenging ability); 180.7 min and 41.7 A degrees C (ABTS(aEuro cent+) inhibition ability); 185.2 min and 42.4 A degrees C (ferric reducing antioxidant power, FRAP); 290.5 min and 40.3 A degrees C (TPC). These optimum conditions yielded 85.10%; 94.31%; 0.74 mM Fe2+ equivalent/100 g; 635.76 mg gallic acid equivalent/100 g, respectively. The yields of antioxidant activities and TPC obtained experimentally were close to its predicted values. The establishment of such model provides a good experimental basis employing RSM for optimizing the extraction time and temperature on antioxidants from S. commune aqueous extract.
{Author Address}: UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, UCSI Hts, Kuala Lumpur 56000, Malaysia; Sch Food Sci & Nutr, Kota Kinabalu 88400, Sabah, Malaysia; Sch Food Sci & Nutr, Kota Kinabalu 88400, Sabah, Malaysia; UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, UCSI Hts, Kuala Lumpur 56000, Malaysia; UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, UCSI Hts, Kuala Lumpur 56000, Malaysia; Sch Food Sci & Nutr, Kota Kinabalu 88400, Sabah, Malaysia; Univ Malaysia Sabah, Sch Sci & Technol, Kota Kinabalu 88400, Sabah, Malaysia; UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, UCSI Hts, Kuala Lumpur 56000, Malaysia
{Database Provider}: Web of Science SCI
{Language}: English
{Country}: Malaysia; Malaysia; Malaysia

{Reference Type}: Journal Article
{Author}: Ye, Chun-Lin; Dai, De-Hui; Hu, Wei-Lian
{Year}: 2013
{Title}: Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)
{URL}: http://www.sciencedirect.com/science/article/pii/S095671351200429X
http://pdn.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271164&_user=3360835&_pii=S095671351200429X&_check=y&_origin=article&_zone=toolbar&_coverDate=2013--31&view=c&originContentFamily=serial&wchp=dGLbVlt-zSkWb&md5=453466494916e39abd3632ee43d95d33&pid=1-s2.0-S095671351200429X-main.pdf
{Tag}: 0
{Star}: 0
{Journal}: Food Control
{Volume}: 30
{Issue}: 1
{Pages}: 48-53
{Date Displayed}: 2013/3//
{Alternate Title}: Food Control
{ISBN/ISSN}: 0956-7135
{Keywords}: Allium cepa; Essential oil; Antioxidant activity; Antimicrobial activity
{Abstract}: The aims of this study were to test the efficacy of essential oil of Allium cepa against food spoilage and food-borne pathogenic microorganisms and its antioxidant activity. The essential oil revealed an interesting antimicrobial effect against the tested microorganisms with the MIC and MBC values in the ranges of 0.18–1.80  mg/mL and 0.54–3.6  mg/mL, respectively. The antioxidant activities of the essential oil were investigated and the oil showed moderate antioxidant activities in ABTS assay (0.67  mg/mL as IC50 value), DPPH test (IC50 value  =  0.63  mg/mL) and metal chelating assay (IC50 value of 0.51  mg/mL). Furthermore, the reducing power of the oil was dose dependent, and the reducing capacity of the oil was inferior to butylated hydroxytoluene, which is known to be a strong reducing agent. It was suggested that the essential oil from A.  cepa may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems.