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Effect of ultraviolet‐ B irradiation on antioxidative properties of aqueous extracts from shiitake ( L entinus edodes ) mushrooms
Author(s) -
Kim MiJa,
Lee JaeHwan,
Lee JinSil
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12558
Subject(s) - oxygen radical absorbance capacity , chemistry , abts , dpph , antioxidant , food science , riboflavin , aqueous solution , vitamin c , nuclear chemistry , biochemistry , organic chemistry
Summary Antioxidant properties of aqueous extracts from L entinus edodes treated with UV ‐ B irradiation were examined in vitro systems including DPPH , ABTS and oxygen radical absorbance capacity ( ORAC ) assays and in riboflavin‐photosensitised oil‐in‐water ( O / W ) emulsions. Changes in total phenolics, total flavonoids and vitamin C were also analysed. Lentinus edodes receiving 25 kJ m −2 UV ‐ B treatment showed high radical scavenging ability based on DPPH and ABTS assays compared with samples with 0, 50 and 75 kJ m −2 , while those with 50 kJ m −2 had higher antioxidant capacities than other samples from ORAC assays. Samples with 25 kJ m −2 UV treatment had significantly 7.1% higher total phenolic content, 12.0% higher total flavonoid content and 8.0% higher vitamin C content than UV ‐ B ‐untreated sample ( P < 0.05), respectively. In O / W emulsions under riboflavin photosensitisation, 25 and 50 kJ m −2 UV treatment significantly increased the oxidative stability compared with other samples based on headspace oxygen content and lipid hydroperoxide analyses ( P < 0.05). Aqueous extracts of UV ‐ B ‐treated mushrooms possessed enhanced antioxidant properties compared with untreated mushrooms.