title: Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing.
abstract: The antioxidant properties of two raw truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and five raw mushrooms (Lepista nuda, Lentinus edodes, Agrocybe cylindracea, Cantharellus lutescens, and Hydnum repandum) were tested by subjecting these truffles and mushrooms to different industrial processes (freezing and canning) and comparing them with common food antioxidants (alpha-tocopherol [E-307], BHA [E-320], BHT [E-321], and propyl gallate [E-310]) with regard to their ability to inhibit lipid oxidation. All of the truffles and mushrooms analyzed exhibited higher percentages of oxidation inhibition than did the food antioxidants according to assays based on lipid peroxidation (LOO*), deoxyribose (OH*), and peroxidase (H2O2). Frozen samples exhibited a small reduction in free radical scavenger activity, but the results did not show a significant difference (P < 0.05) with respect to the raw samples, while canned truffles and mushrooms lost some antioxidant activity as a consequence of industrial processing. All of the raw and frozen truffles and mushrooms except frozen Cantharellus improved the stability of oil against oxidation (100 degrees C Rancimat), while canned samples accelerated oil degradation. Antioxidant activity during 30 days of storage was measured by the linoleic acid assay, and all of the samples except canned Terfezia, Picoa, and Hydnum showed high or medium antioxidant activity. The Trolox equivalent antioxidant capacity assay was used to provide a ranking order of antioxidant activity as measured against that of Trolox (a standard solution used to evaluate equivalent antioxidant capacity). The order of raw samples with regard to antioxidant capacity was as follows (in decreasing order): Cantharellus, Agrocybe, Lentinus, Terfezia, Picoa, Lepista, and Hydnum. Losses of antioxidant activity were detected in the processed samples of these truffles and mushrooms.
authors.affiliation: Department of Food Science, Veterinary Faculty, University of Murcia, Spain. mamurcia@um.es
authors.forename: M Antonia
authors.initials: MA
authors.lastname: Murcia
authors.forename: Magdalena
authors.initials: M
authors.lastname: Martínez-Tomé
authors.forename: Antonia M
authors.initials: AM
authors.lastname: Jiménez
authors.forename: Ana M
authors.initials: AM
authors.lastname: Vera
authors.forename: Mario
authors.initials: M
authors.lastname: Honrubia
authors.forename: Pilar
authors.initials: P
authors.lastname: Parras
mesh_terms: D000363:Agaricales / Q000378:metabolism; D000975:Antioxidants / Q000494:pharmacology*; D005227:Fatty Acids; D005503:Food Additives; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005609:Free Radicals / Q000378:metabolism; D005658:Fungi / Q000378:metabolism*; D050356:Lipid Metabolism; D015227:Lipid Peroxidation / Q000187:drug effects*; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D005503:Food Additives; D005609:Free Radicals; C013584:lipid peroxidation inhibitor