Resumo

VARGAS SANCHEZ, Rey David et al. Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts. Acta univ [online]. 2021, vol.31, e3234.  Epub 20-Jun-2022. ISSN 2007-9621.  https://doi.org/10.15174/au.2021.3234.

This study describes the thermal effect on physicochemical properties, phenolic content, as well as antioxidant and antibacterial activity of edible mushroom extracts (EME) from Agaricus brasiliensis, Ganoderma lucidum, and Pleurotus ostreatus in aqueous-ethanolic solution. The heating of EME resulted in a reduction of pH and total soluble solids and changes in color values in time dependence (p < 0.05). In addition, total phenolic and flavonoid contents, antiradical activity (DPPH• and ABTS•+ inhibition), and reducing power were enhanced with increasing temperature (90 °C, for 6 h), mainly in the P. ostreatus extract (p < 0.05). In contrast, the results indicate that high temperatures reduced (p < 0.05) the antibacterial effect against all pathogens tested. In conclusion, the thermal treatment affected physicochemical and antibacterial properties of EME and enhanced phenolic composition and antioxidant activity.

Palavras-chave : Mushrooms; phenolic components; biological activity; thermal process.