Open AccessAn insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products
Author(s) -
Sladjana B. Novaković,
Ilija Đjekić,
Jovana Vunduk,
Anita Klaus,
José María Lorenzo Nespereira,
Francisco J. Barba,
Igor Tomašević
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012089
Subject(s) - antioxidant , chemistry , dpph , food science , mushroom , lipid peroxidation , edible mushroom , lipid oxidation , antioxidant capacity , biochemistry
The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC 50 ) from 7.41 mg/mL.