Antioxidant capacity of frozen Pleurotus ostreatus during convective drying
The influence of drying conditions on antiradical power, total phenols, flavonoids, and surface color in frozen basidiocarps of Pleurotus ostreatus was studied. Drying was carried out in an experimental rig, air velocity of 2 m/s, 5% relative humidity, and at different temperatures (50 C, 60 C, 70 C...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Universidad de Puebla, México
2018
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| Online Access: | https://www.redalyc.org/articulo.oa?id=68543668001 http://hdl.handle.net/20.500.12123/4116 |
| _version_ | 1855035263909101568 |
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| author | Valiente, Liliana Ohaco Dominguez, Elizabeth Haydee De Michelis, Antonio |
| author_browse | De Michelis, Antonio Ohaco Dominguez, Elizabeth Haydee Valiente, Liliana |
| author_facet | Valiente, Liliana Ohaco Dominguez, Elizabeth Haydee De Michelis, Antonio |
| author_sort | Valiente, Liliana |
| collection | INTA Digital |
| description | The influence of drying conditions on antiradical power, total phenols, flavonoids, and surface color in frozen basidiocarps of Pleurotus ostreatus was studied. Drying was carried out in an experimental rig, air velocity of 2 m/s, 5% relative humidity, and at different temperatures (50 C, 60 C, 70 C). Total phenols were determined according to the Folin-Ciocalteau method, flavonoids by complex formation with AlCl3 , and antiradical power by 1,1-diphenyl-2-picrylhydrazyl (DPPH). Surface color was also measured. A decrease was observed in the content of flavonoids during the first 15 min of drying in all temperatures tested. The content of total phenols increased, but subsequent stabilization was noted as drying progressed. Higher temperatures of the drying air preserved the antiradical power. A drying air temperature of 60 C was suitable for variables studied, showing P. ostreatus adequate stability of total phenols, antiradical power, and color. This process allows the use of oyster mushrooms out of season. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4116 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Universidad de Puebla, México |
| publisherStr | Universidad de Puebla, México |
| record_format | dspace |
| spelling | INTA41162018-12-19T13:59:20Z Antioxidant capacity of frozen Pleurotus ostreatus during convective drying Valiente, Liliana Ohaco Dominguez, Elizabeth Haydee De Michelis, Antonio Pleurotus ostreatus Setas Comestibles Productos Congelados Secado Flavonoides Polifenoles Edible Fungi Frozen Products Drying Flavonoids Polyphenols Gírgolas The influence of drying conditions on antiradical power, total phenols, flavonoids, and surface color in frozen basidiocarps of Pleurotus ostreatus was studied. Drying was carried out in an experimental rig, air velocity of 2 m/s, 5% relative humidity, and at different temperatures (50 C, 60 C, 70 C). Total phenols were determined according to the Folin-Ciocalteau method, flavonoids by complex formation with AlCl3 , and antiradical power by 1,1-diphenyl-2-picrylhydrazyl (DPPH). Surface color was also measured. A decrease was observed in the content of flavonoids during the first 15 min of drying in all temperatures tested. The content of total phenols increased, but subsequent stabilization was noted as drying progressed. Higher temperatures of the drying air preserved the antiradical power. A drying air temperature of 60 C was suitable for variables studied, showing P. ostreatus adequate stability of total phenols, antiradical power, and color. This process allows the use of oyster mushrooms out of season. Se estudió la influencia de las condiciones de deshidratación sobre el poder antirradicalario, fenoles totales, flavonoides, y color superficial de basidiocarpos congelados de Pleurotus ostreatus. El secado se efectuó en equipo experimental, con una velocidad de aire de 2 m/s, 5% de humedad relativa, y distintas temperaturas (50 C, 60 C, 70 C). La determinación del contenido de fenoles totales se realizó de acuerdo al método de Folin-Ciocalteau, flavonoides por la formación de complejo con AlCl3 , y poder antirradicalario por el 1,1-difenil-2-picrilhidracilo (DPPH). También se evaluó el color superficial por colorimetría. Se observó un marcado descenso en el contenido de flavonoides durante los primeros 15 min de secado, en todas las temperaturas ensayadas. También se observó un aumento en el contenido de fenoles totales, así como su posterior estabilización a medida que transcurría el secado. A mayor temperatura del aire de secado más se preservó el poder antirradicalario. Una temperatura del aire de secado de 60 C fue adecuada para las variables estudiadas, mostrando P. ostreatus estabilidad adecuada de fenoles totales, poder antirradicalario, y color. Este proceso permite la utilización de P. ostreatus fuera de estación. EEA Bariloche Fil: Valiente, Liliana. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2018-12-19T13:56:53Z 2018-12-19T13:56:53Z 2016-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.redalyc.org/articulo.oa?id=68543668001 http://hdl.handle.net/20.500.12123/4116 1534-2581 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Universidad de Puebla, México Micologia Aplicada International 28 (1) : 1-10 (January 2016) |
| spellingShingle | Pleurotus ostreatus Setas Comestibles Productos Congelados Secado Flavonoides Polifenoles Edible Fungi Frozen Products Drying Flavonoids Polyphenols Gírgolas Valiente, Liliana Ohaco Dominguez, Elizabeth Haydee De Michelis, Antonio Antioxidant capacity of frozen Pleurotus ostreatus during convective drying |
| title | Antioxidant capacity of frozen Pleurotus ostreatus during convective drying |
| title_full | Antioxidant capacity of frozen Pleurotus ostreatus during convective drying |
| title_fullStr | Antioxidant capacity of frozen Pleurotus ostreatus during convective drying |
| title_full_unstemmed | Antioxidant capacity of frozen Pleurotus ostreatus during convective drying |
| title_short | Antioxidant capacity of frozen Pleurotus ostreatus during convective drying |
| title_sort | antioxidant capacity of frozen pleurotus ostreatus during convective drying |
| topic | Pleurotus ostreatus Setas Comestibles Productos Congelados Secado Flavonoides Polifenoles Edible Fungi Frozen Products Drying Flavonoids Polyphenols Gírgolas |
| url | https://www.redalyc.org/articulo.oa?id=68543668001 http://hdl.handle.net/20.500.12123/4116 |
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