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

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Iranian Journal of Veterinary Medicine
Volume 9, Issue 4 - Serial Number 4
January 2016
Pages 287-294

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