Effect of malic acid on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) during storage

Document Type: Nutrition - Hygiene

Authors

1 Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan Univercity, Semnan, Iran.

2 Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

Abstract

Background: White button mushroom (Agaricus bisporus) is one of the most sensitive agricultural crops after harvesting and its antioxidant properties tend to decrease during post-harvest storage with the passage of time. OBJECTIVES: The possible role of exogenous application of malic acid as dipping treatment on bioactive components and antioxidant properties of sliced white button mushroom during storage was investigated. METHODS: The mushrooms were soaked in chilled malic acid solution at desired concentrations (1%, 3% and 5%) for 10 minutes or were dipped in chilled distilled water as control and were refrigerated (4°C) for 15 days. On each designated day (every 5 days) mushroom samples were taken out for further analysis. Total phenolic, chelating ability, and DPPH assay, as well as assay of reducing power, were evaluated as markers of bioactive components and antioxidant properties of sliced button mushroom. RESULTS: Malic acid treatment effectively maintained higher levels of bioactive components and antioxidant properties (as depicted by higher retention of phenolic and lower EC50 values for DPPH and reducing power) as compared to control during the whole storage period. On the other hand, chelating ability of mushrooms was not influenced by the malic acid treatment and a weak correlation was found between malic acid treatment and chelating ability retention. CONCLUSIONS: Our results suggest that dipping in 3% malic acid solution prior to storage can serve the purpose of maintenance of bioactive components and antioxidant properties of sliced button mushroom during storage.

Keywords


Article Title [Persian]

تأثیر اسید مالیک بر ترکیبات فعال زیستی و ویژگیهای آنتی اکسیدانی قارچ دکمهای ورقه شده در زمان نگهداری

Authors [Persian]

  • کبری کیخسروی 1
  • اشکان جبلی جوان 2
  • مهنوش پارسایی مهر 2
1 گروه بهداشت مواد غذایی، دانشکده دامپزشکی دانشگاه سمنان، سمنان، ایران
2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی دانشگاه سمنان، سمنان، ایران
Abstract [Persian]

زمینه مطالعه: قارچ دکمه‌ای سفید (Agaricus bisporus) یکی از حساس‌ترین محصولات کشاورزی در زمان پس از برداشت می‌باشد و با گذشت زمان در طول مدت نگهداری ویژگی‌های آنتی اکسیدانی آن کاهش می‌یابد. هدف: در این مطالعه نقش احتمالی تیمار خارجی اسید مالیک به صورت غوطه وری بر ترکیبات فعال زیستی و ویژگیهای آنتی اکسیدانی قارچ سفید دکمه‌ای در زمان نگهداری مورد ارزیابی قرار گرفته است. روش کار: قارچ‌ها در محلول اسید مالیک سرد با غلظت‌های 1%، 3% و 5%  به مدت 10 دقیقه و همچنین در آب مقطر سرد به عنوان کنترل غوطه ور شده و در دمایoC 4 به مدت 15 روز نگهداری شدند. در هر 5 روز نمونه‌های قارچ مورد آزمایش قرار گرفتند. جهت ارزیابی ترکیبات فعال زیستی و ویژگی‌های آنتی اکسیدانی قارچ دکمه‌ای، تست‌های تعیین ظرفیت فنلی تام، قدرت شلاته کنندگی، دی پی پی اچ و همچنین قدرت احیا کنندگی روی قارچ‌ها انجام شد. نتایج: با کسب ظرفیت فنلی بالاتر، و EC50 پایین‌تر در آزمون‌های دی پی پی اج و قدرت احیا کنندگی، تیمار اسید مالیک توانست ویژگی‌های آنتی اکسیدانی و ترکیبات زیستی قارچ دکمه‌ای را در طول مدت نگهداری در مقایسه با کنترل به طور مؤثرتری حفظ کند. از طرف دیگر قدرت شلاته کنندگی قارچ‌ها تحت تاثیر تیمار اسید مالیک قرار نگرفت و ارتباط ضعیفی بین تیمار اسید مالیک و بقای قدرت شلاته کنندگی قارچ دکمه‌ای مشاهده گردید. نتیجهگیرینهایی: نتایج این تحقیق نشان داد که غوطه وری قارچ دکمه‌ای در محلول 3% اسید مالیک قبل از نگهداری به خوبی می‌تواند ترکیبات فعال زیستی و ویژگی‌های آنتی اکسیدانی قارچ دکمه‌ای را در زمان نگهداری حفظ کند. 

Keywords [Persian]

  • قارچ دکمه ای
  • ویژگیهای آنتی اکسیدانی
  • زمان نگهداری
  • تیمار اسید مالیک
Barros, L., Baptista, P., Estevinho, L.M., Ferreira, I.C.F.R. (2007) Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms. J Agric Food Chem. 55: 8766–8771.

Barros, L., Ferreira, M.J., Queiros, B., Ferreira, I.C.F.R., Baptista, P. (2007) Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chem. 103: 413-419.

BURITS, M., BUCAR, F. (2000) Antioxidant activity of Nigella sativa essential oil. Phytother Res. 14: 323–328.

Chang, S.T., Wu, J.H., Wang, S.Y., Kang, P.L., Yang, N.S., Shyur, L.F. (2001) Antioxidants activity of extracts from Acacia confusa bark and heartwood. J Agric Food Chem. 53: 7274-7278.

Chua, M.T., Tung, Y.T., Chang, S.T. (2008) Antioxidant activity of ethanolic extracts from the twigs of Cinnamomum osmophloeum. Bioresour Technol. 99: 1918-1925.

Cliffe-Byrnes, V., O’berrne, D. (2008) Effects of washing treatment on microbial and sensory quality of modified atmosphere (MA) packaged fresh sliced mushroom (Agaricus bisporus). Postharvest Biol Technol. 48: 283–294.

Elmastasa, M., Isildaka, O., Turkekulb, I., Temura, N. (2007) Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J Food Compost Anal. 20: 337–345.

Ferrari, G.P., Soares, A.A., Bazanella, G.C.S., Bracht, A., Souza, C.G.M., Boer, C.G., Peralta, R.M. (2012) Antioxidant properties of the most common edible mushrooms consumed in Brazil. In: Mushrooms: Types, Properties and Nutrition. Andres, S., Baumann, N. (eds.). (1st ed.) Nova Science Publishers, Inc., New York, USA. p. 285-297.

Genkinger, J.M., Platz, E.A., Hoffman, S.C., Comstock, G.W., Helzlsouer, K.J. ( 2004) Fruit, vegetable, and antioxidant intake and allcause, cancer and cardiovascular disease mortality in a communitydwelling population in Washington County, Maryland. Am J Epidemiol. 160: 1223–1233.

Hershko, V., Nussinovitch, A., (1998) Relationships between hydrocolloid coating and mushroom structure. J Agric Food Chem. 46: 2988–2997.

Hsu, A.F., Shieh, J.J., Bills, D.D., White, K. (1988) Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives. J Food Sci. 53: 765–767.

Hung, P.V., Nhi, N.N.Y. (2012) Nutritional composition and antioxidant capacity of several edible mushrooms grown in the Southern Vietnam. Food Res Int. 19: 611-615.

Jahangir, M.M., Jiang, T., Jiang, Z., Amjad, M., Ying, T. (2011) Effect of spermine on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) during storage. Int J Agric Biol. 13: 771–775.

Kim, K.M., Ko, J.A., Lee, J.S., Hyun, J.P., Miford, A.H. (2006) Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms. LWT-Food Sci Technol. 39: 365–372.

Lester, G.E. (2000) Polyamines and their cellular anti-senescence properties in honey dew muskmelon fruit. Plant Sci. 160: 105–112.

Lindsay, R.C. (1996) Food additives. In: Food Chemistry, Marcel Dekker Inc. Fenemma, O.R. (ed). (2nd ed.) New York, USA. p. 778-780.

Liu, W., Wang, H., Yao, W., Gao, X., Yu, L. (2010) Effects of sulfation on the physicochemical and functional properties of a water-insoluble polysaccharide preparation from Ganoderma lucidum. J Agric Food Chem. 58: 3336–3341.

Luximon-Ramma, A., Bahorun, T., Soobrattee, M.A., Aruoma, O.I. (2002) Antioxidant activities of phenolic, proanthocyanidin, and flavonoid components in extracts of Cassia fistula. J Agric Food Chem. 50: 5042-5047.

Nussinovitch, A., Kampf, N. (1993) Shelf-life extension and conserved texture of alginate-coated mushrooms (Agaricus bisporus). Lebensm Wiss Technol. 26: 469–475.

Sapers, G.M., Miller, R.L., Pilizota,V., Kamp, F. (2001) Shelflife extension of fresh mushrooms (Agaricus bisporus) by application of hydrogen peroxide and browning inhibitors. J Food Sci. 66: 362–366.

Sedaghat, N., Zahedi,Y. (2012) Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus). Food Sci Technol Int. 18: 523–530.

Shyamala, B.N., Gupta, S.H., Lakshami, A.J., Prakash, J. (2005) Leafy vegetable extracts antioxidant activity and effect on storage stability of heated oils. Innov. Food Sci Emerg Technol. 6: 239-245.

Simon, A., Gonza´ lez-Fandos, E. (2009) Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.). Int J Food Sci Technol. 44: 2500–2504.

Soobrattee, M.A., Neergheen, V.S., Luximon-Ramma, A., Aruoma, O.I., Bahorun, T. (2005) Phenolics as potential antioxidant therapeutic agents: mechanism and actions. Mutat Res. 579: 200–213.

Wani, B.A., Bodha, R.H., Wani, A.H. (2010) Nutritional and medicinal importance of mushrooms. J Med Plants Res. 4: 2598–2604.

Yeh, J.Y., Hsieh, L.H., Wu, K.T., Tsai, C.F. (2011) Antioxidant properties and antioxidant compounds of various extracts from the edible basidiomycete Grifola frondosa (Maitake). Molecules. 16: 3197-3211.

Yen, G.C., Duh, P.D. (1994) Scavenging effect of methanolic extracts of peanut hulls on free radical and active oxygen species. J Agric Food Chem. 42: 629-632.