An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products

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 pr...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 333; no. 1; pp. 12089 - 12095
Main Authors Novakovic, S, Djekic, I, Vunduk, J, Klaus, A, Lorenzo, JM, Barba, F, Tomasevic, I
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.09.2019
Subjects
Antioxidants
Assaying
Cantharellus cibarius
Cupric ions
Free radicals
Hot water
Lipid peroxidation
Lipids
Meat
Meat products
Mushrooms
Oxidation
Peroxidation
Scavenging
Shelf life
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Summary: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 (EC50) from 7.41 mg/mL.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/333/1/012089