Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid

2021 ◽  
Author(s):  
Meina Zhang ◽  
Xingnan Wang ◽  
Xiaowei Wang ◽  
Mengzhen Han ◽  
Hongcai Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Fermentum ◽  
Lentinus Edodes ◽  
Nutritional Characteristics

scholarly journals Conventional and Organic Honeys as a Source of Water- and Ethanol Soluble Molecules with Nutritional and Antioxidant Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3746
Author(s):  
Magdalena Polak-Śliwińska ◽  
Małgorzata Tańska
Keyword(s):  
Antioxidant Activity ◽  
Immune System ◽  
Vitamin C ◽  
Geographical Area ◽  
Production Method ◽  
Climatic Conditions ◽  
Organic Production ◽  
Organoleptic Characteristics ◽  
Nutritional Characteristics ◽  
The Impact

The benefits of natural honeybee products (e.g., honey, royal jelly, beeswax, propolis, beevenom and pollen) to the immune system are remarkable, and many of them are involved in the induction of antibody production, maturation of immune cells and stimulation of the immune system. The type of plants in the geographical area, climatic conditions and production method have a significantly influence on the nutritional quality of honey. However, this variability can influence consumer liking by the sensory attributes of the product. The aim of this work was to compare the most popular honeys from Poland in terms of nutritional value, organoleptic properties and antioxidant activity. In the study, five varieties of honey (honeydew, forest, buckwheat, linden and dandelion) from conventional and organic production methods were tested. The nutritional characteristics of honey samples included acidity, content of water, sugars, vitamin C, HMF and phenolics (total and flavonoids), while honey color, taste, aroma and consistency were investigated in the organoleptic characteristics. The antioxidant activity was determined in water- and ethanol-soluble honey extracts using DPPH and ORAC tests. The results showed that organoleptic and nutritional characteristics of popular Polish honeys differ significantly in relation to plant source and production method. The significant effect of honey variety on the content of HMF, saccharose and phenolics, as well as acidity and antioxidant capacity were noted. The impact of variety and variety × production method interaction was significant in the case of the content of vitamin C, glucose and fructose. A visible difference of buckwheat and forest honeys from other samples was observed. The highest content of total phenolics with antioxidant activity based on the SET mechanism was found in buckwheat honeys, while forest honeys were richer in flavonoids.

Effect of deproteinization methods on the antioxidant activity of polysaccharides extracted from Lentinus edodes stipe

2019 ◽  
Vol 13 (2) ◽  
pp. 1382-1389 ◽  
Author(s):  
Shunfeng Li ◽  
Anjian Wang ◽  
Lina Liu ◽  
Guangrui Tian ◽  
Fangfang Xu
Keyword(s):  
Antioxidant Activity ◽  
Lentinus Edodes ◽  
Lentinus Edodes Stipe

scholarly journals Effect of boiling time on nutritional characteristics and antioxidant activities of Lentinus edodes and its broth

2020 ◽  
Vol 18 (1) ◽  
pp. 543-550
Author(s):  
Yuanyang Nie ◽  
Mingjun Yu ◽  
Haoyu Zhou ◽  
Penghui Zhang ◽  
Wei Yang ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Lentinus Edodes ◽  
Nutritional Characteristics

Preparation, characterization and antioxidant activity of polysaccharide from spent Lentinus edodes substrate

2018 ◽  
Vol 112 ◽  
pp. 976-984 ◽  
Author(s):  
Hongji Zhu ◽  
Li Tian ◽  
Lei Zhang ◽  
Jingxiu Bi ◽  
Qianqian Song ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lentinus Edodes
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