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| Registros recuperados : 5 | |
| 2. |  | BACH, F.; HELM, C. V.; BELLETTINI, M. B.; MACIEL, G. M.; HAMINIUK, C. W. I. Edible mushrooms: a potential source of essential amino acids, glucans and minerals. International Journal of Food Science and Technology, v. 52, n. 11, p. 2382-2392, Nov. 2017.| Biblioteca(s): Embrapa Florestas. |
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| 3. | | BACH, F.; HELM, C. V.; PEDRO, A. C.; STAFUSSA, A. P.; MACIEL, G. M.; HAMINIUK, C. W. I. Atividade antioxidante e antimicrobiana do extrato de Lentinula edodes. In: CONGRESSO SUL BRASILEIRO DE ENGENHARIA DE ALIMENTOS, 4.; ENCONTRO PARANAENSE DE ENGENHARIA DE ALIMENTOS, 7., 2018, Guarapuava. Anais... Guarapuava: Unicentro, 2018. 8 p.| Biblioteca(s): Embrapa Florestas. |
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| 4. | | BACH, F.; ZIELINSKI, A. A.; HELM, C. V.; MACIEL, G. M.; PEDRO, A. C.; STAFUSSA, A. P.; ÁVILA, S.; HAMINIUK, C. H. I. Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities. LWT. Food Science and Technology, v. 107, p. 214-220, June 2019.| Biblioteca(s): Embrapa Florestas. |
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| 5. | | ANTHERO, A. G. da S.; BACH, F.; AMARAL, B. do; JORGE, R. M. M.; MARQUETTI, I.; CLETO, P. B.; LIMA, J. M. de; HELM, C. V.; PERALTA-ZAMORA, P. G.; JORGE, L. M. Production and characterization of oat malt, and Principal Component Analysis (PCA). In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017.| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 5 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
24/10/2019 |
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Data da última atualização: |
19/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
BACH, F.; ZIELINSKI, A. A.; HELM, C. V.; MACIEL, G. M.; PEDRO, A. C.; STAFUSSA, A. P.; ÁVILA, S.; HAMINIUK, C. H. I. |
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Afiliação: |
Fabiane Bach, UFPR; Acácio Antonio Ferreira Zielinski, UFSC; CRISTIANE VIEIRA HELM, CNPF; Giselle Maria Maciel, UTFPR; Alessandra Cristina Pedro, UFPR; Ana Paula Stafussa, UFPR; Suelen Ávila, UFPR; Charles Windson Isidoro Haminiuk, UTFPR. |
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Título: |
Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 107, p. 214-220, June 2019. |
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DOI: |
10.1016/j.lwt.2019.03.017 |
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Idioma: |
Inglês |
|
Conteúdo: |
The aim of this study was to optimize the extraction of total phenolics from edible mushrooms, evaluate the in vitro antioxidant and antimicrobial activities and identify the main phenolic compounds present in the extracts. A Box-Behnken design was used and the effects of temperature (X1, 25?55 °C), solvent-to-solid ratio (X2, 30?70 mL per gram) and solvent concentration (X3, 25?75%) were evaluated. In the optimum conditions of extraction, the antioxidant (DPPH, ABTS and FRAP assays) and antimicrobial activities of the extract were tested against the bacteria: Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. In addition, the phenolic compounds of the extracts were quantified. The A. brasiliensis mushrooms showed the higher phenolic contents (13.16 mgGAE/g) and antioxidant activity by DPPH and ABTS assays of 50.64 and 128.60 μmolTE/g, respectively, among the phenolic extracts of the mushrooms analyzed. The gallic acid was the main phenolic compound identified and the A. brasiliensis had the highest concentration (491.89 μg/g). All extracts presented antibacterial activity for Gram-positive strains (MIC ≤ 200 mg/mL). The high content of antioxidant compounds, extracted by a non-toxic solvent, suggested that the A. brasiliensis extract can be applied in the food industry as a natural antioxidant. |
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Palavras-Chave: |
Ácido fenólico; Agaricus brasiliensis; Antibacterial activity; Atividade antibacteriana; Edible mushrooms; Phenolic acid; UHPLC. |
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Thesagro: |
Cogumelo Comestível. |
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Thesaurus NAL: |
Gallic acid. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/203655/1/2019-C.Helm-LWT-Bio-compounds.pdf
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Marc: |
LEADER 02356naa a2200325 a 4500
001 2113459
005 2022-05-19
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.lwt.2019.03.017$2DOI
100 1 $aBACH, F.
245 $aBio compounds of edible mushrooms$bin vitro antioxidant and antimicrobial activities.$h[electronic resource]
260 $c2019
520 $aThe aim of this study was to optimize the extraction of total phenolics from edible mushrooms, evaluate the in vitro antioxidant and antimicrobial activities and identify the main phenolic compounds present in the extracts. A Box-Behnken design was used and the effects of temperature (X1, 25?55 °C), solvent-to-solid ratio (X2, 30?70 mL per gram) and solvent concentration (X3, 25?75%) were evaluated. In the optimum conditions of extraction, the antioxidant (DPPH, ABTS and FRAP assays) and antimicrobial activities of the extract were tested against the bacteria: Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. In addition, the phenolic compounds of the extracts were quantified. The A. brasiliensis mushrooms showed the higher phenolic contents (13.16 mgGAE/g) and antioxidant activity by DPPH and ABTS assays of 50.64 and 128.60 μmolTE/g, respectively, among the phenolic extracts of the mushrooms analyzed. The gallic acid was the main phenolic compound identified and the A. brasiliensis had the highest concentration (491.89 μg/g). All extracts presented antibacterial activity for Gram-positive strains (MIC ≤ 200 mg/mL). The high content of antioxidant compounds, extracted by a non-toxic solvent, suggested that the A. brasiliensis extract can be applied in the food industry as a natural antioxidant.
650 $aGallic acid
650 $aCogumelo Comestível
653 $aÁcido fenólico
653 $aAgaricus brasiliensis
653 $aAntibacterial activity
653 $aAtividade antibacteriana
653 $aEdible mushrooms
653 $aPhenolic acid
653 $aUHPLC
700 1 $aZIELINSKI, A. A.
700 1 $aHELM, C. V.
700 1 $aMACIEL, G. M.
700 1 $aPEDRO, A. C.
700 1 $aSTAFUSSA, A. P.
700 1 $aÁVILA, S.
700 1 $aHAMINIUK, C. H. I.
773 $tLWT. Food Science and Technology$gv. 107, p. 214-220, June 2019.
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Embrapa Florestas (CNPF) |
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