title: Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef.
abstract: Dried Agaricus bisporus powder (DAB)'s antioxidant capacity was tested in refrigerated cooked ground beef (CGB) containing 0, 1 or 1.5% NaCl. Lipid and protein oxidation products were monitored over time and correlated with changes in phenolic content. On day 16, 88-94% lower malondialdehyde (MDA) was found in CGB with DAB compared to control (1.15mg MDA/kg samples). Volatile aldehydes were up to 99% lower on day 16 in CGB with DAB than controls. In unsalted CGB, thiols dropped by 82% in control compared to <60% in CGB with DAB. On day 16, tryptophan fluorescence decline in unsalted control was higher (28%) than that in CGB with rosemary or DAB (2.4-5.5%) while Schiff bases declined in control and CGB+1% DAB, but increased in CGB+2% and 4% DAB. DAB's extension of shelf life was concentration dependent. Phenolic compounds had moderate to strong negative correlations with MDA up to day 10 indicating a possible role of DAB phenolics in preventing malondialdehyde production.
authors.affiliation: Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA.
authors.forename: Hatouf
authors.initials: H
authors.lastname: Alnoumani
authors.affiliation: Chapman University, 1 University Drive, Orange, CA 92866, USA.
authors.forename: Zeynep Akyol
authors.initials: ZA
authors.lastname: Ataman
authors.affiliation: Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA. Electronic address: were@chapman.edu.
authors.forename: Lilian
authors.initials: L
authors.lastname: Were
mesh_terms: D000364:Agaricus; D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002417:Cattle; D061353:Food Storage; D015227:Lipid Peroxidation; D008315:Malondialdehyde / Q000032:analysis; D010084:Oxidation-Reduction; D011506:Proteins / Q000737:chemistry; D000069466:Red Meat / Q000592:standards*; D027542:Rosmarinus; D017673:Sodium Chloride, Dietary
chemical_list: D000975:Antioxidants; D011506:Proteins; D017673:Sodium Chloride, Dietary; D008315:Malondialdehyde
keywords: (Z)-3-Nonenal (C9H16O: CID 6431042); 3-Heptenal (C7H12O: CID 5283317); 4-Heptanone (C7H14O: CID 31246); Agaricus bisporus mushroom; Beef; Caffeic acid (C9H8O4 CID: 689043); Gallic acid (C7H6O5: CID 370); Heptanal (C7H14O: CID 8130); Hexanal (C6H12O: CID 6184); Lipid oxidation; Malondialdehyde (C3H4O2: CID 10964); Nonanal (C9H18O: CID 31289); Octanal (C8H16O: CID 454); Pentanal (C5H10O: CID 8063); Protein oxidation; Sodium carbonate (Na2CO3: CID 10340); l-tryptophan (C11H12N2O2: CID 6305); p-coumaric acid (C9H8O3: CID 637542)