Comparison on the antioxidant properties of frozen white and brown Agaricus bisporus mushrooms

Emilia Bernaś , Grażyna Jaworska


The aim of the work was to compare an antioxidant activity in fresh and frozen white and brown A. bisporus mushrooms immediately after freezing. Mushrooms before freezing were blanched or vacuum impregnated in water or water solutions containing anti-darkening compounds (citric acid, sodium erythorbate, sodium metabisulfite). The samples were examined for total polyphenols content and antioxidant activity against DPPH and ABTS radicals. In frozen fruiting bodies of white and brown Agaricus bisporus mushrooms significant differences were only observed in the level of antioxidant activity measured against DPPH radical; the higher level of this indicator was noted in the products obtained from the mushrooms with brown caps. Application of different solvents affected substantially the level of antioxidant substances; in general, better extractability was observed in the case of the water application than for the use of methanol.
Author Emilia Bernaś (FoFT / DoRaFaVP)
Emilia Bernaś,,
- Department of Resource and Fruit and Vegetable Processing
, Grażyna Jaworska (FoFT / DoRaFaVP)
Grażyna Jaworska,,
- Department of Resource and Fruit and Vegetable Processing
Publication size in sheets0.5
Book Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.
Keywords in Englishantioxidant activities, A. bisporus white and brown, freezing, pre-treatment
Internal identifierWTŻ/M/24/2013; WTŻ/3/34
Languageen angielski
Score (nominal)5
Citation count*
Additional fields
FinansowanieThe study was financed by the Agricultural University of Krakow under a research Project BM-4737/KSiPOW/2013
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