Effect of ultraviolet‐B irradiation on antioxidative properties of aqueous extracts from shiitake (Lentinus edodes) mushrooms

• Published in: International journal of food science & technology Vol. 49; no. 10; pp. 2276 - 2282
• Main Authors: Kim, Mi‐Ja, Lee, JaeHwan, Lee, Jin‐Sil
• Format: Journal Article
• Language: English
• Published: Oxford Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications 01.10.2014; Blackwell Publishing Ltd; Wiley Subscription Services, Inc
• Subjects: Antioxidant properties; Antioxidants; ascorbic acid; Assaying; Emulsions; Flavonoids; Food science; headspace analysis; In vitro testing; irradiation; Lentinula edodes; Lentinus edodes; lipid content; Mushrooms; O/W emulsions; oxidative stability; oxygen; oxygen radical absorbance capacity; phenolic compounds; photosensitivity disorders; radical scavenging ability; Radicals; riboflavin; Ultraviolet radiation; UV irradiation; Vitamin C
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12558

Antioxidant properties of aqueous extracts from Lentinus 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.