Cultivated strains of Agaricus bisporus and A.brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product – natural preservatives in yoghurt

D.S. Stojkovic, F.S. Reis, J. Glamoclija, A. Ciric, L. Barros, L.J.L.D. van Griensven, I.C.F.R. Ferreira, M. Sokovic

Research output: Contribution to journalArticleAcademicpeer-review

44 Citations (Scopus)

Abstract

Agaricus bisporus (J. E. Lange) Emil J. Imbach and Agaricus brasiliensis Wasser, M. Didukh, Amazonas & Stamets are edible mushrooms. We chemically characterized these mushrooms for nutritional value, hydrophilic and lipophilic compounds. The antioxidant and antimicrobial activities of methanolic and ethanolic extracts were assessed. Hepatotoxicity was also evaluated. The ethanolic extract of both species was tested for inhibition of Listeria monocytogenes growth in yoghurt. Both species proved to be a good source of bioactive compounds. A. brasiliensis was richer in polyunsaturated fatty acids and revealed the highest concentration of phenolic acids, and tocopherols. A. bisporus showed the highest monounsaturated fatty acids and ergosterol contents. A. brasiliensis revealed the highest antioxidant potential, and its ethanolic extract displayed the highest antibacterial potential; the methanolic extract of A. bisporus revealed the highest antifungal activity. A. brasiliensis possessed better preserving properties in yoghurt.
Original languageEnglish
Pages (from-to)1602-1612
JournalFood & Function
Volume5
Issue number7
DOIs
Publication statusPublished - 2014

Keywords

  • mushroom basidiomycetes extracts
  • fatty-acid-composition
  • in-vitro antioxidant
  • edible mushrooms
  • nutritional-value
  • wild mushrooms
  • listeria-monocytogenes
  • button mushrooms
  • uv-irradiation
  • ergosterol

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