The antioxidant properties of two raw truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and five raw mushrooms (Lepista nuda, Lentinus edodes, Agrocybe cylindracea, Cantharellus lutescens, and Hydnum repandum) were tested by subjecting these truffles and mushrooms to different industrial processes (freezing and canning) and comparing them with common food antioxidants (α-tocopherol [E-307], BHA [E-320], BHT [E-321], and propyl gallate [E-310]) with regard to their ability to inhibit lipid oxidation. All of the truffles and mushrooms analyzed exhibited higher percentages of oxidation inhibition than did the food antioxidants according to assays based on lipid peroxidation (LOO•), deoxyribose (OH•), and peroxidase (H2O2). Frozen samples exhibited a small reduction in free radical scavenger activity, but the results did not show a significant difference (P < 0.05) with respect to the raw samples, while canned truffles and mushrooms lost some antioxidant activity as a consequence of industrial processing. All of the raw and frozen truffles and mushrooms except frozen Cantharellus improved the stability of oil against oxidation (100°C Rancimat), while canned samples accelerated oil degradation. Antioxidant activity during 30 days of storage was measured by the linoleic acid assay, and all of the samples except canned Terfezia, Picoa, and Hydnum showed high or medium antioxidant activity. The Trolox equivalent antioxidant capacity assay was used to provide a ranking order of antioxidant activity as measured against that of Trolox (a standard solution used to evaluate equivalent antioxidant capacity). The order of raw samples with regard to antioxidant capacity was as follows (in decreasing order): Cantharellus, Agrocybe, Lentinus, Terfezia, Picoa, Lepista, and Hydnum. Losses of antioxidant activity were detected in the processed samples of these truffles and mushrooms.
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Research Article|
October 01 2002
Antioxidant Activity of Edible Fungi (Truffles and Mushrooms): Losses during Industrial Processing
M. ANTONIA MURCIA;
M. ANTONIA MURCIA
*
1Department of Food Science, Veterinary Faculty, University of Murcia, Apartado de Correos 4021, E-30008-Murcia, Spain
*Author for correspondence. Fax: +34 968 364792; E-mail: mamurcia@um.es.
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MAGDALENA MARTÍNEZ-TOMÉ;
MAGDALENA MARTÍNEZ-TOMÉ
1Department of Food Science, Veterinary Faculty, University of Murcia, Apartado de Correos 4021, E-30008-Murcia, Spain
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ANTONIA M. JIMÉNEZ;
ANTONIA M. JIMÉNEZ
1Department of Food Science, Veterinary Faculty, University of Murcia, Apartado de Correos 4021, E-30008-Murcia, Spain
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ANA M. VERA;
ANA M. VERA
1Department of Food Science, Veterinary Faculty, University of Murcia, Apartado de Correos 4021, E-30008-Murcia, Spain
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MARIO HONRUBIA;
MARIO HONRUBIA
2Department of Vegetable Biology, Biology Faculty, Campus de Espinardo, University of Murcia, Apartado de Correos 4021, E-30008-Murcia, Spain
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PILAR PARRAS
PILAR PARRAS
1Department of Food Science, Veterinary Faculty, University of Murcia, Apartado de Correos 4021, E-30008-Murcia, Spain
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J Food Prot (2002) 65 (10): 1614–1622.
Article history
Received:
December 13 2001
Accepted:
May 14 2002
Citation
M. ANTONIA MURCIA, MAGDALENA MARTÍNEZ-TOMÉ, ANTONIA M. JIMÉNEZ, ANA M. VERA, MARIO HONRUBIA, PILAR PARRAS; Antioxidant Activity of Edible Fungi (Truffles and Mushrooms): Losses during Industrial Processing. J Food Prot 1 October 2002; 65 (10): 1614–1622. doi: https://doi.org/10.4315/0362-028X-65.10.1614
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