Antioxidant properties of several culinary-medicinal mushrooms during postharvest storage

International Journal of Medicinal Mushrooms

Volumn 10, Issue 3, 2008, Pages 245-253

  Tsai, Shu Yao ^a   Huang, Shih Jeng ^b   Lo, Sheng Hua ^c   Mau, Jeng Leun ^c  

^a ASIA UNIVERSITY   (Taiwan)

^b CHUNG CHOU INSTITUTE OF TECHNOLOGY   (Taiwan)

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Antioxidant components; Chelating ability; Culinary medicinal mushrooms; Reducing power; Scavenging ability

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; FERROUS ION;

AGARICUS BISPORUS; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; MUSHROOM; PLEUROTUS ARYNGII; PLEUROTUS FERULAE; PLEUROTUS OSTREATUS;

AGARICUS BISPORUS; BASIDIOMYCOTA; PLEUROTUS ERYNGII;

EID: 47749136174     PISSN: 15219437     EISSN: None     Source Type: Journal    
DOI: 10.1615/IntJMedMushr.v10.i3.50     Document Type: Article

References (29)

1. Wasser SP, Weis AL. Medicinal properties of substances occurring in higher Basidiomycetes mushrooms: current perspective (review). Int J Med Mushr. 1999;1:31-62.
2. Tseng Y-H, Mau J-L. Contents of sugars, free amino acids and free 5′-nucleotides in mushrooms, Agaricus bisporus, during post-harvest storage. J Sci Food Agric. 1999;79:1519-23.
3. Lingnert H, Vallentin K, Eriksson CE. Measurement of antioxidative effect in model system. J Food Process Preserv. 1979;3:87-103.
4. Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr. 1986;44:307-15.
5. Shimada K, Fujikawa K, Yahara K, Nakamura T. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem. 1992;40:945-8.
6. Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivatives (acetaminophen, salicylate, and 5-amino salicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys. 1994;315:161-9.
7. Klein BP, Perry AK. Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States. J Food Sci. 1982;47:941-5:948.
8. Rundhaug JE, Pung A, Read CM, Bertram JS. Uptake and metabolism of β-carotene and retinal by C3H/10T1/2 cells. Carcinogenesis.1988;9:1541-5.
9. Carpenter AP. Determination of tocopherols in vegetable oils. J Am Oil Chem Soc.1979;56:668-72.
10. Taga MS, Miller EE, Pratt DE. Chia seeds as a source of natural lipid antioxidants. J Am Oil Chem Soc. 1984;61:928-31.
11. Minamide T, Iwata T. Studies on physiological and chemical properties and postharvest keeping quality of mushrooms. XI. Effect of storage temperature on the taste compounds, and on protease and nucleic acid-degrading enzyme activities of mushrooms (Agaricus bisporus). Bull Univ Osaka Pref Ser B. 1986;38:1-11.
12. Das NP, Pereira ATJ. Effect of oil flavonoids on thermal autoxidation of palm oil: structure-activity relationships. J Am Oil Chem Soc.1990;67:255-8.
13. Okuda T, Kimura Y, Yoshida T, Hatano T, Okuda H, Arichi S. Studies on the activities of tannins and related compounds from medicinal plants and drugs. I. Inhibitory effects on lipid peroxidation in mitochondria and microsomes of liver. Chem Pharm Bull.1983;31:1625-31.
14. Naik GH, Priyadarsini KI, Satav JG, Banavalikar MM, Sohoni PP, Biyani MK, Mohan H. Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine. Phytochemistry. 2003;63:97-104.
15. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol. 1995;28:25-30.
16. Frankel EN. Recent advances in lipid oxidation. J Sci Food Agric. 1991;54:495-511.
17. Gordon MH. The mechanism of antioxidant action in vitro. In: Hudson BJF, editor. Food antioxidants. London and New York: Elsevier Applied Science; 1990. p. 1-18.
18. Shahidi F, Wanasundara PK. Phenolic antioxidants. Crit Rev Food Sci Nutr.1992;32:67-103.
19. Yamaguchi R, Tatsumi MA, Karo K, Yoshimitsu U. Effect of metal salts and fructose on the autoxidation of methyl linoleate in emulsions. Agric Biol Chem. 1988;52:849-50.
20. Madhavi DL, Singhal RS, Kulkarni PR. Technological aspects of food antioxidants. In: Madhavi DL, Deshpande SS, Salunkhe DK, editors. Food antioxidants: technological, toxicological, and health perspectives. New York: Marcel Dekker; 1996. p. 159-265.
21. Lotito SB, Fraga CG. (+)-Catechin prevents human plasma oxidation. Free Radic Biol Med. 1998;24:435-41.
22. Ahmad N, Mukhtar H. Green tea polyphenols and cancer: biologic mechanisms and practical implications. Nutr Rev. 1999;57:78-83.
23. Tsai S-Y, Tsai H-L, Mau J-L. Antioxidant properties of Agaricus blazei, Agrocybe cylindracea and Boletus edulis. LWT-Food Sci Technol. 2007;40:1392-402.
24. Dubost NJ, Ou B, Beelman RB. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chem. 2007;105:727-35.
25. Dubost NJ, Beelman RB, Peterson D, Royse D. Identification and quantification of ergothioneine in cultivated mushrooms using liquid chromatography-mass spectroscopy. Int J Med Mushr. 2006;8:215-22.
26. Akanmu D, Cecchini R, Aruoma OL, Halliwell B. The antioxidant action of ergothioneine. Arch Biochem Biophys.1991;288:10-6.
27. Aruoma OL, Spencer JPE, Mahmood N. Protection against oxidative damage and cell death by the natural antioxidant ergothioneine. Food Chem Toxicol. 1997;37:1043-53.
28. Nichos R, Hammond JBW. Storage of mushrooms in prepacks: the effect of changes in carbon dioxide and oxygen on quality. J Sci Food Agric. 1973;24:1372-81.
29. Fang TT, Ou SM, Lee ML. Investigation on the activities of polyphenol oxidase and peroxidase of cultivated mushroom and their inhibitors. Mushr Sci. 1974;9:47-58.