Beta-glucan content and antioxidant activities of mushroom-derived food supplements

Due to the presence of numerous bioactive compounds, including polysaccharides and polyphenols, mushroom-based food supplements are claimed to have many beneficial health effects. Despite their popularity, concerns have been raised in recent years over the quality of mushroom products, particularly regarding their non-standardized chemical composition. In this study, the ?-glucan and total phenolic contents, as well as the antioxidant potential of mushroom-derived supplements available on the Serbian market were analyzed. The obtained results, revealing considerable differences in ?-glucan and total polyphenol contents among these products, reflect variations in mushroom species, forms and recommended dosing regimens. A correlation between the total phenolic content and antioxidant activity was observed. The presence of other active ingredients, such as vitamin C, has contributed to antioxidant variability among the analyzed products. The obtained results indicate the need for the standardization of mushroom-derived food supplements to ensure their claiming effects.

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SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DAN ANTITUMOR 20 TUMBUHAN OBAT ASAL KABUPATEN MANOKWARI

Jurnal Natural ◽

10.30862/jn.v7i1.678 ◽

2008 ◽

Vol 7 (1) ◽

Author(s):

Bimo Budi Santoso

Keyword(s):

Antioxidant Activity ◽

Medicinal Plants ◽

Antitumor Activity ◽

Traditional Method ◽

Extraction Efficiency ◽

Phenolic Content ◽

Antioxidant Activities ◽

Total Phenolic ◽

Phenolic Contents ◽

Total Phenolic Contents

Flavanoid, steroid, and terpenoid contents of 20 Manokwari medicinal plants were analyzed. The antioxidant activity, total phenolic contents and antitumor activity of 20 Manokwari medicinal plants were also evaluated. The result shows that 83% positif to flavanoid test, 59% positif to terpenoid test and only 25% positif steroid. Antioxidant activity and total phenolic contents evaluated using Ferric Thiocianate (FTC) and Folin-Ciocalteu methods respectively. Antioxidant activity and total phenolic contents of medicinal plants were extracted by the traditional method, boiling in water and also in 80% methanol. Twenty plants evaluated in both exstracts have significantly varies of antioxidant activities and phenolic contents, A significant and linier correlation coefficient between the antioxidant activity and the total phenolic content was found in both aqueous (R2= 0,77) and methanol (R2 = 0,85). Antitumor activity was tested using cell maurine P-388 and only 2 of medicinal plants are active to inhibit cell maurine P-388. Comparing extraction efficiency of the two methods, the methanol extracted phenolic compounds more efficiently, and antioxidant activity of the extract was higher.

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Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Processes ◽

10.3390/pr8111457 ◽

2020 ◽

Vol 8 (11) ◽

pp. 1457

Author(s):

Leszek Rydzak ◽

Zbigniew Kobus ◽

Rafał Nadulski ◽

Kamil Wilczyński ◽

Anna Pecyna ◽

...

Keyword(s):

Vitamin C ◽

Antiradical Activity ◽

Phenolic Content ◽

Solid Content ◽

Total Phenolic ◽

Soluble Solid Content ◽

Phenolic Contents ◽

Total Phenolic Contents ◽

Soluble Solid

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

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Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

Journal of Food Quality ◽

10.1155/2018/4510126 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7 ◽

Cited By ~ 6

Author(s):

Aiqing Ren ◽

Siyi Pan ◽

Weirong Li ◽

Guobao Chen ◽

Xu Duan

Keyword(s):

Sensory Evaluation ◽

Oil Content ◽

Phenolic Content ◽

Osmotic Dehydration ◽

Total Phenolic ◽

Oil Uptake ◽

Shiitake Mushroom ◽

Phenolic Contents ◽

Vacuum Degree

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

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Evaluation of Antioxidant Activity and Total Phenols Content in Selected Spices

Revista de Chimie ◽

10.37358/rc.17.7.5689 ◽

2017 ◽

Vol 68 (7) ◽

pp. 1429-1434 ◽

Cited By ~ 2

Author(s):

Gabriela Stanciu ◽

Nicoleta Cristache ◽

Simona Lupsor ◽

Simona Dobrinas

Keyword(s):

Phenolic Content ◽

Antioxidant Activities ◽

Ocimum Basilicum ◽

Extraction Time ◽

Mentha Piperita ◽

Total Phenolic ◽

Thymus Vulgaris ◽

Total Phenols ◽

Phenolic Contents ◽

Polyphenolic Content

The total phenols contents and antioxidant activities of alcoholic extractive solutions of Ocimum basilicum (basil), Thymus vulgaris (thyme), Mentha piperita (mint), Rosmarinus officinalis (rosemary), Sativa officinalis (sage), Artemisia dracunculus (tarragon) and Coriandrum sativum (coriander) were examined using Folin-Ciocalteu method and ACL method, respectively. Extractive alcoholic solutions of above mentioned seven spices were analyzed during a period of five months in order to determine the optimal extraction time when the polyphenolic content was at maximum. The highest total phenolic contents were registered for rosemary (608.37 mg GAE/100 g d.w.), sage (530.66 mg GAE/100g d.w.) and mint (511.87 mg GAE/100g d.w.) In general the optimal extraction time of the total phenolic content was reached after 3 months of maceration, except thyme, tarragon (after two months) and coriander (after one month). The antioxidant capacity ranged between 1410.1 nmols Trolox/g d.w. for rosemary and 4.2560 nmols Trolox/g d.w. for tarragon.

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Phenolic profile of three wild edible mushroom extracts from Ordu, Turkey and their antioxidant properties, enzyme inhibitory activities

British Food Journal ◽

10.1108/bfj-06-2018-0399 ◽

2019 ◽

Vol 121 (6) ◽

pp. 1248-1260

Author(s):

Melek Çol Ayvaz ◽

Figen Aksu ◽

Filiz Kır

Keyword(s):

Enzyme Inhibition ◽

Phenolic Content ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Edible Mushroom ◽

Tyrosinase Activity ◽

Total Phenolic ◽

Mushroom Species ◽

Content Type ◽

Phenolic Profiles

Purpose Mushrooms have always been treasured and appreciated, thanks to their nutritional as well as medicinal properties. The purpose of this paper is to reveal these properties such as antioxidant activities and enzyme inhibition potentials of three mushroom species from Ordu, Turkey. Furthermore, phenolic profiles which are believed to be source of these properties are investigated. Design/methodology/approach The assays followed to determine total phenolic, flavonoid and antioxidant contents, antioxidative and enzyme inhibition activities are spectrophotometric methods. Phenolic profiles of mushroom samples were investigated by using the HPLC system. Findings The highest phenolic content was found for Lactarius deliciosus. Pyrogallol was the major phenolics in all three samples. Total phenolic content values supported that finding. But, total flavonoid content was the maximum for Cantharellus cibarius. The magnitude of the antioxidant activities revealed by the different tests varied between species. Furthermore, inhibition potential degrees on acetylcholinesterase, butrylcholinesterase, tyrosinase and urease activities were worth mentioning. Lactarius pyrogalus had anti-tyrosinase activity with a 26.229 percent inhibition rate. IC50 values for urease inhibition effect of mushroom samples were in the range of 0.37–0.90 mg/mL. Originality/value Enzyme inhibitory potentials for L. pyrogalus was revealed first time. On the other hand, studies on anti-tyrosinase activity of mushrooms are very rare, while almost no studies have been conducted on anti-urease activity. So, the results of present study are very valuable. Thus, the obtained data not only increase the ecological importance of the region but also provide significant contributions to the literature in terms of new sources rich in antioxidants.

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Phenolic Compounds and Antioxidant Activity of Juices from Ten Iranian Pomegranate Cultivars Depend on Extraction

Journal of Chemistry ◽

10.1155/2015/907101 ◽

2015 ◽

Vol 2015 ◽

pp. 1-7 ◽

Cited By ~ 15

Author(s):

Hamidreza Akhavan ◽

Mohsen Barzegar ◽

Helmut Weidlich ◽

Benno F. Zimmermann

Keyword(s):

Phenolic Compounds ◽

Extraction Method ◽

Phenolic Content ◽

Antioxidant Activities ◽

Processing Method ◽

Total Phenolic ◽

Phenolic Contents ◽

Pomegranate Fruit ◽

First Time ◽

Pomegranate Arils

Phenolic compounds and antioxidant activities of ten juices from arils and whole pomegranate cultivars grown in Iran were studied. Phenolic contents and antioxidant activities of juices from whole pomegranate fruit were significantly higher than juices from pomegranate arils, but the variety has a greater influence than the processing method. The main phenolics in the studied juices were punicalagin A (5.40–285 mg/L), punicalagin B (25.9–884 mg/L), and ellagic acid (17.4–928 mg/L). The major and minor anthocyanins of cyanidin 3,5-diglucoside (0.7–94.7 mg/L), followed by cyanidin 3-glucoside (0.5–52.5 mg/L), pelargonidin 3,5-diglucoside + delphinidin 3-glucoside (0–10.3 mg/L), delphinidin 3,5-diglucoside (0–7.68 mg/L), pelargonidin 3-glucoside (0–9.40 mg/L), and cyanidin-pentoside (0–1.13 mg/L) were identified; the latter anthocyanin as well as cyanidin-pentoside-hexoside and delphinidin-pentoside were detected for the first time in Iranian pomegranates. The total phenolic contents were in the range of 220–2931 mg/100 mL. The results indicate that the pomegranate phenolics are not only influenced by extraction method but also—and even more—affected by the cultivar. Moreover, a good correlation was observed between total phenolic content and ABTS and FRAP methods in all pomegranate juices (>0.90). The results of current research can help to select the pomegranate cultivars for commercial juice production.

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Properties of Honey and Pollen Samples Obtained from Different Rhododendron Species Collected from Black Sea Region of Turkey

Journal of Apicultural Science ◽

10.2478/jas-2020-0028 ◽

2020 ◽

Vol 64 (2) ◽

pp. 321-334

Author(s):

Sezai Alkan ◽

Mert Akgün ◽

Ömer Ertürk ◽

Melek Çol Ayvaz ◽

Ceren Başkan

Keyword(s):

Black Sea ◽

Phenolic Content ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Total Phenolic ◽

Sem Images ◽

Black Sea Region ◽

Phenolic Contents ◽

Antibacterial And Antifungal ◽

Free Radical Scavenging Activities

AbstractPhysicochemical properties as well as antioxidant and antimicrobial capabilities of Rhododendron honey and pollen produced in Turkey were determined. Monofloral honey samples from three different Rhododendron species (R. ponticum L., R. luteum L., and R. caucasicum L.) were collected from the mountains of the Eastern Black Sea Region of Turkey. The experimental results revealed that each crude extract of honey and pollen exhibited significant antibacterial and antifungal capacity in the bacteria and fungus. The pollen samples and SEM images have been analysed and recorded. The total phenolic contents and antioxidative activities of the samples were investigated based on DPPH free radical scavenging activities and ferric reducing antioxidative power potentials, and higher phenolic content and antioxidant activities were observed for pollen samples with respect to honey. Furthermore, the potential to inhibit Acetyl- and Butrylcholinesterase activity and lipid peroxidation were evaluated. The potential to inhibit DNA damage were also studied, and R. ponticum honey was observed to influence most positively damaged DNA.

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Shelf-Life Extension of Dried Kaempferia parviflora Rhizomes by Gamma Irradiation

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.859.252 ◽

2020 ◽

Vol 859 ◽

pp. 252-257

Author(s):

Wantanwa Krongrawa ◽

Sontaya Limmatvapirat ◽

Chutima Limmatvapirat

Keyword(s):

Gamma Irradiation ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Life Extension ◽

Total Phenolic ◽

Phenolic Contents ◽

Effective Doses ◽

Dpph Radical Scavenging ◽

Phytochemical Contents

Kaempferia parviflora rhizomes exposed to gamma irradiation at doses of 0, 5, and 7.5 kGy were evaluated every 3 months for their microbial loads, contents of 5,7-dimethoxyflavone (DMF), total phenolic contents, and antioxidant activities (DPPH and FRAP assays) during 12 months of storage at 25 °C. After gamma irradiation, microbial loads were reduced below acceptable limits. Phytochemical contents in irradiated samples were significantly increased as compared to those of the control (0 kGy) while DPPH radical scavenging activities were significantly decreased. However, gamma irradiation had no effect on FRAP values. During storage of irradiated samples, phytochemical contents and antioxidant activities were gradually decreased whereas microbial loads were progressively increased. Even so, microbial quality of irradiated samples was less than acceptable limits through 12 months' storage. Gamma irradiation at doses of 5 and 7.5 kGy was sufficient to control microbial growth and T. castaneum infestation of K. parviflora rhizomes within acceptable limits for at least 12 months at 25 °C. Additionally, 5 and 7.5 kGy were effective doses to retain DMF and phenolics in K. parviflora rhizomes.

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Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight

Scientific Reports ◽

10.1038/s41598-020-76985-4 ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Yu-Mi Choi ◽

Hyemyeong Yoon ◽

Sukyeung Lee ◽

Ho-Cheol Ko ◽

Myoung-Jae Shin ◽

...

Keyword(s):

Seed Weight ◽

Phenolic Content ◽

Antioxidant Activities ◽

Large Population ◽

Total Phenolic ◽

Total Anthocyanin ◽

Antioxidant Power ◽

Black Soybean ◽

Phenolic Contents ◽

Dpph Scavenging

AbstractSeed weight is regulated by several genes which in turn could affect the metabolite contents, yield, and quality of soybean seeds. Due to these, seed weight is receiving much attention in soybean breeding. In this study, seeds of 24 black soybean varieties and a reference genotype were grown in Korea, and grouped as small (< 13 g), medium (13–24 g), and large (> 24 g) seeds based on their seed weight. The contents of six anthocyanins, twelve isoflavones, and total phenolic, and the antioxidant activities were determined, and the association of each with seed weight was analyzed. The total anthocyanin (TAC) and total isoflavone (TIC) contents were in the ranges of 189.461–2633.454 mg/100 g and 2.110–5.777 mg/g, respectively and were significantly different among the black soybean varieties. By comparison, the average TAC and TIC were the highest in large seeds than in small and medium seeds while the total phenolic content (TPC) was in the order of small seeds > large seeds > medium seeds. Besides, large seeds showed the maximum 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity, whereas small seeds showed the maximum ferric reducing antioxidant power (FRAP) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS) scavenging activities. FRAP activity was positively associated with TIC and TAC, the former association being significant. On the other hand, ABTS and DPPH activities were positively correlated to TPC, the later association being significant. Overall, our findings demonstrated the influence of seed weight on anthocyanin, isoflavone, and phenolic contents and antioxidant activities in black soybeans. Besides, the dominant anthocyanins and isoflavones were the principal contributors to the variations observed in the black soybean varieties, and hence, these components could be selectively targeted to discriminate a large population of black soybean genetic resources.

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