Open AccessInvestigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures
Author(s) -
Bakir Temelkan,
Karadeniz Mertcan,
Unal Sabri
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.644
Subject(s) - pleurotus ostreatus , antioxidant , food science , pleurotus , chemistry , biology , mushroom , biochemistry
In this study, the antioxidant capacity of oyster mushroom ( Pleurotus ostreatus ) stored in five different temperature environments was investigated by DPPH (1,1 diphenyl‐2‐picryl hydrazyl) radical scavenging method. The antioxidant capacity results of oyster mushroom extracts were examined by spectroscopic measurements and expressed as percent of inhibition. The IC 50 values of mushroom samples were calculated with DPPH method using calibration equations, and change in antioxidant properties was also tried to decipher by SEM images. The IC 50 values of Pleurotus ostreatus for four different concentrations were also found in h +20°C > inh +4°C > inh −10°C > inh −20°C > inh −40°C , respectively. As a conclusion, the temperature factor of oyster mushroom in the range of −40°C to +20°C storage conditions is directly proportional to the change of antioxidant properties. The results have shown the importance of logistics and storage conditions in preserving the antioxidant properties of oyster mushroom and similar food samples.