Cultivated strains of Agaricus bisporusand A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product - natural preservatives in yoghurt

• Published in: Food & function Vol. 5; no. 7; pp. 1602 - 1612
• Main Authors: Stojkovic, Dejan, Reis, Filipa S, Glamoclija, Jasmina, Ciric, Ana, Barros, Lillian, Van Griensven, Leo JLD, Ferreira, Isabel CFR, Sokovic, Marina
• Format: Journal Article
• Language: English
• Published: 01.06.2014
• Subjects: Agaricus; Listeria
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/c4fo00054d

Agaricus bisporus(J. E. Lange) Emil J. Imbach and Agaricus brasiliensisWasser, M. Didukh, Amazonas & Stamets are edible mushrooms. We chemically characterized these mushrooms for nutritional value, hydrophilic and lipophilic compounds. The antioxidant and antimicrobial activities of methanolic and ethanolic extracts were assessed. Hepatotoxicity was also evaluated. The ethanolic extract of both species was tested for inhibition of Listeria monocytogenesgrowth in yoghurt. Both species proved to be a good source of bioactive compounds. A. brasiliensiswas richer in polyunsaturated fatty acids and revealed the highest concentration of phenolic acids, and tocopherols. A. bisporusshowed the highest monounsaturated fatty acids and ergosterol contents. A. brasiliensisrevealed the highest antioxidant potential, and its ethanolic extract displayed the highest antibacterial potential; the methanolic extract of A. bisporusrevealed the highest antifungal activity. A. brasiliensispossessed better preserving properties in yoghurt.