scholarly journals Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)

2015 ◽  
Vol 72-73 ◽  
pp. 1-5 ◽  
Author(s):  
Selima Khatun ◽  
Aminul Islam ◽  
Ugur Cakilcioglu ◽  
Perihan Guler ◽  
Narayan Chandra Chatterjee
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Qualities ◽  
Oyster Mushrooms ◽  
Edible Oyster

scholarly journals Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

2017 ◽  
Vol 66 (4) ◽  
pp. 473-479 ◽  
Author(s):  
Laura Cuellar Alvarez ◽  
Natalia Cuellar Alvarez ◽  
Paula Galeano Garcia ◽  
Juan Carlos Suárez Salazar
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Phenolic Content ◽  
Chemical Properties ◽  
Negative Influence ◽  
Bioactive Substances ◽  
Fermentation Time ◽  
Theobroma Grandiflorum ◽  
Cosmetic Industry ◽  
Nutritional Qualities

Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans. 

scholarly journals Impact of different drying methods on nutritional quality of Garcinia cowa and Garcinia pedunculata fruits

2021 ◽  
Vol 42 (3) ◽  
pp. 714-719
Author(s):  
I. Sagolsem ◽  
◽  
S. Rathi ◽  
S. Baishya ◽  
◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Drying Methods ◽  
Slice Thickness ◽  
Methanolic Extracts ◽  
Nutritional Qualities ◽  
Ic50 Values ◽  
Garcinia Cowa

Aim: The present study was undertaken to establish a suitable drying process for Garcinia cowa and Garcinia pedunculata fruits for maximum retention of their nutritional qualities. Methodology: Slices of three different thickness with 0.3, 0.6, 0.9 cm of G. cowa and G. pedunculata fruits were dried by sun drying, solar drying and by cabinet drying at three different temperatures (50°C, 70°C and 90°C). Results: The mean crude fat and ash content were higher in G. cowa than G. pedunculata while later was found rich in crude protein and Fe contents. Total phenol content ranged between 881.31-888.65 and 719.00-736.74 mg gallic acid equivalent 100 g-1, total flavonoid content between 89.21-90.06 and 51.00-52.54 mg quercetin equivalent 100 g-1 and mean HCA contents ranged between 3.13-3.92% and 1.84-1.99% for G. cowa and G. pedunculata, respectively. The methanolic extracts exhibited significant antioxidant activity. With lower IC50 values, G. cowa had higher antioxidant activity than G. pedunculata. Interpretation: Oven drying at 50°C and 0.9 cm slice thickness for drying resulted in better retention of total phenolic and flavonoid contents with better antioxidant activities.

scholarly journals Yield, size, nutritional value, and antioxidant activity of oyster mushrooms grown on perilla stalks

2017 ◽  
Vol 24 (2) ◽  
pp. 347-354 ◽  
Author(s):  
Huizhen Li ◽  
Zhijun Zhang ◽  
Mengxue Li ◽  
Xiaojun Li ◽  
Ziwen Sun
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Oyster Mushrooms

scholarly journals Bioactive compounds and descriptors analysis of six cultivars of Capsicum spp.

2021 ◽  
Vol 15 ◽  
Author(s):  
Leandro Camargo Neves ◽  
Raimunda Nonata Silva Rodrigues ◽  
Daniel Magalhães Oliveira ◽  
Muhammad Shahab ◽  
Renata Koyama ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
Leaf Length ◽  
Stem Diameter ◽  
Soluble Solids ◽  
Nutritional Qualities ◽  
Total Anthocyanins ◽  
Capsicum Spp

Although peppers have a specific niche of use, due to their use in gastronomy, studies on morphoagronomic characterization and their nutritional qualities are scarce. The objective of this work was to evaluate the main descripts and to quantify bioactive compounds of the most cultivated pepper cultivars (Capsicum spp.) and consumed in the state of Roraima, Brazil. The experimental design was in randomized blocks with three replications, and the following peppers were evaluated: ‘Malagueta’, ‘Mesa’, ‘Cheiro’, ‘Canaimé’, ‘Olho de peixe’ and ‘Muripi’. Each plot consisted of seven seedlings. The following descriptors were analyzed: canopy diameter, plant height, stem color, stem diameter, height of the 1st bifurcation, and leaf length. The following bioactive and other compounds were also evaluated: calories, capsaicin, total anthocyanins, carotenoids, titratable acidity, pH, total and soluble fibers, total and reducing sugars, humidity, ashes, lipids, carbohydrates, soluble solids, proteins, antioxidant activity by ORAC and DPPH methods, phenolic compounds and vitamin C. It was observed that the cultivars Mesa, Malagueta, Olho de Peixe and Cheiro presented the best results regarding height, stem diameter, cup diameter, favorable to field cultivation. It was also verified that the best cultivar for consumption was Malagueta, since it presented higher indices of physicalchemical analyzes, higher levels of bioactive compounds and the highest antioxidant activity.

scholarly journals First report of amphizoic amoebae isolated from edible Oyster mushroom- Pleurotus sajor-caju (Singer, 1949)

2011 ◽  
Vol 3 (2) ◽  
pp. 253-257
Author(s):  
Kavyanjali Shukla ◽  
A. K. Sharma
Keyword(s):  
Oyster Mushroom ◽  
Naegleria Fowleri ◽  
Highly Pathogenic ◽  
First Report ◽  
Public Consumption ◽  
Oyster Mushrooms ◽  
Edible Oyster ◽  
Pleurotus Sajor Caju ◽  
Nægleria Fowleri

The present document serves as the first evidence that describes the presence of amphizoic amoebae in cap, stalk and internal tissues such as gills of the edible Oyster mushrooms, Pleurotus sajor-caju, packaged, and sold for public consumption. Samples tested over a 9 month period from different vegetable markets of Lucknow city revealed that out of 180 mushrooms, 176 (97.77%) yielded amphizoic amoebae, namely, Schizopyrenus, Naegleria, Hartmannella, Acanthamoeba and Vanella sp. Four samples of internal tissues yielded 6 strains of amoebae. A total of 17 Naegleria strains were isolated, out of which 5 were identified as Naegleria fowleri and were tested for their pathogenicity. The strains 2BNf01 and 5BNf04 were mildly pathogenic and strains, 4ANf02i, 4ANf03 and 8ANf05i were highly pathogenic. It was also observed that the most frequently observed species of amoebae belonged to the genus Acanthamoeba and a total 103 Acanthamoeba strains recorded.

scholarly journals Solid-State Cultivation of Edible Oyster Mushrooms, <i>Pleurotus</i> spp. under Laboratory Conditions

2017 ◽  
Vol 07 (02) ◽  
pp. 125-136 ◽  
Author(s):  
Anastasia A. Shnyreva ◽  
Elena Y. Kozhevnikova ◽  
Artem V. Barkov ◽  
Alla V. Shnyreva
Keyword(s):  
Solid State ◽  
Laboratory Conditions ◽  
Oyster Mushrooms ◽  
Edible Oyster
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