{Reference Type}: Journal Article
{Author}: Fernandes, Angela; Antonio, Amilcar L.; Barreira, Joao C. M.; Botelho, M. Luisa; Oliveira, M. Beatriz P. P.; Martins, Anabela; Ferreira, Isabel C. F. R.
{Year}: 2012
{Title}: Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom
{Tag}: 0
{Star}: 0
{Pages}: 1-9
{Date Displayed}: 2012
{ISBN/ISSN}: 19355130
{Keywords}: Gamma rays; Chromatography; Food products; Fungi; High performance liquid chromatography; Irradiation; Phenols; Refractive index
{Abstract}: The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. There has been extensive research on finding the most appropriate technology for mushrooms preservation and a particular interest arises for wild species. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products. Herein, the effects of gamma irradiation on Lactarius deliciosus (L. ex Fr.) S. F. Gray chemical composition and antioxidant activity were evaluated in samples submitted to different storage periods (0, 4 and 8days) at 4C. The irradiation treatments were performed in a Co-60 experimental equipment. Nutritional value was accessed by macronutrients analysis and determination of energetic value; fatty acid, sugar and tocopherol profiles were determined by gas chromatography-flame ionization detector, high-performance liquid chromatography (HPLC) refractive index and HPLC fluorescence, respectively. The antioxidant activity was evaluated through radical scavenging activity, reducing power, lipid peroxidation inhibition and phenolics content. The obtained data show that, until 1kGy, gamma irradiation might provide a useful alternative to ensure the quality and extend the life of mushrooms, since its effects on macronutrients, energetic value, tocopherols and antioxidant activity EC50 values were less significant than the changes caused by storage time. Moreover, the chemical and nutritional composition was similar in irradiated and non-irradiated L. deliciosus samples.   2012 Springer Science+Business Media, LLC.
{Notes}: Compilation and indexing terms, Copyright 2013 Elsevier Inc.
IP52124488
Antioxidant activities
Appropriate technologies
Chemical compositions
Edible mushroom
Energetic value
Experimental equipments
Gamma irradiation
Gas chromatography-flame ionization detectors
Irradiation treatment
Lactarius
Lipid peroxidation
Nutritional compositions
Nutritional value
Phenolics content
Radical scavenging activity
Reducing power
Shelf life
Storage periods
Storage time
Wild species
{Author Address}: CIMO-ESA, Instituto Politecnico de Braganca Campus de Santa Apolonia, Apartado 1172, Braganca, 5301-855, Portugal

{Reference Type}: Journal Article
{Author}: Nursten, H.
{Year}: 2011
{Title}: Lactose and Oligosaccharides | Maillard Reaction
{URL}: http://www.sciencedirect.com/science/article/pii/B9780123744074002776
{Tag}: 0
{Star}: 0
{Place Published}: San Diego
{Pages}: 217-235
{Date Displayed}: 2011///
{ISBN/ISSN}: 978-0-12-374407-4
{Original Publication}: Academic Press
{Keywords}: Aldehyde–amine condensation; Aldol condensation; Amadori rearrangement; Antioxidant activity; Ascorbic acid oxidation; aw; Biological value loss; Caramelization; Cation radicals; Color; Flavor; Fluorescence; Functionality; Lactose; Maillard reaction; Metal chelation; Off-flavor; pH; Reducing power; Reducing sugar; Solubility loss; Strecker degradation; Sugar dehydration; Sugar fragmentation; Sugar–amine condensation; Toxicity; Vitamin C
{Abstract}: There are three main mechanisms by which nonenzymic browning occurs in foods: the Maillard reaction, caramelization, and ascorbic acid oxidation. The first is the most important, involving a reactive aldehyde (usually a reducing sugar) and an amine (usually an amino acid, peptide, or protein), usually together with heat. The chemistry of the Maillard reaction is very complex and can be thought to comprise caramelization and ascorbic acid oxidation as special cases.

Many of the substances that occur in foods can potentially participate in the Maillard reaction and the products of the reaction are even more numerous. To understand something so complex, simplification is required and this has been achieved through Hodge’s scheme of initial, intermediate, and final stages. These are described in detail through nine main reactions. The symptoms of the Maillard reaction (browning, (off-)flavor production, production of water and carbon dioxide, pH lowering, reducing/antioxidant power, solubility loss, loss of vitamin C and loss of biological value of protein, chelation of metals, toxicity, and fluorescence) are discussed and then considered in relation to product quality and consequences for practical application. The figures illustrate and summarize the component reactions. The tables illustrate and augment the text.

{Reference Type}: Journal Article
{Author}: Yim, Hip Seng; Chye, Fook Yee; Rao, Vigneswara; Low, Jia Yin; Matanjun, Patricia; How, Siew Eng; Ho, Chun Wai
{Year}: 2011
{Title}: Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology
{Tag}: 0
{Star}: 0
{Pages}: 1-9
{Date Displayed}: 2011
{ISBN/ISSN}: 00221155
{Keywords}: Solvent extraction; Optimization; Phenols; Surface properties
{Abstract}: Central composite design of response surface methodology (RSM) was employed to optimize the extraction time (X1: 99.5-290.5min) and temperature (X2: 30.1-54.9C) of Schizophyllum commune aqueous extract with high antioxidant activities and total phenolic content (TPC). Results indicated that the data were adequately fitted into four second-order polynomial models. The extraction time and temperature were found to have significant linear, quadratic and interaction effects on antioxidant activities and TPC. The optimal extraction time and temperature were: 290.5min and 35.7C (DPPH scavenging ability); 180.7min and 41.7C (ABTS+ inhibition ability); 185.2min and 42.4C (ferric reducing antioxidant power, FRAP); 290.5min and 40.3C (TPC). These optimum conditions yielded 85.10%; 94.31%; 0.74mM Fe2+ equivalent/100g; 635.76mg gallic acid equivalent/100g, respectively. The yields of antioxidant activities and TPC obtained experimentally were close to its predicted values. The establishment of such model provides a good experimental basis employing RSM for optimizing the extraction time and temperature on antioxidants from S. commune aqueous extract.   2011 Association of Food Scientists   Technologists (India).
{Notes}: Compilation and indexing terms, Copyright 2013 Elsevier Inc.
IP51365285
Antioxidant activities
Aqueous extracts
Central composite designs
Extraction time
Ferric reducing antioxidant power
Gallic acids
Interaction effect
Optimum conditions
Response Surface Methodology
Scavenging ability
Schizophyllum commune
Second-order polynomial
Total phenolic content
{Author Address}: Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, Kuala Lumpur, 56000, Malaysia

{Reference Type}: Journal Article
{Author}: Siu, Ka-Chai; Cheung, Yi-Ching; Wu, Jian-Yong
{Year}: 2011
{Title}: Antioxidant properties of polysaccharide-protein complex isolated from mycelium of a medicinal fungus Cordyceps Cs-HK1
{Tag}: 0
{Star}: 0
{Journal}: ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
{Volume}: 242
{ISBN/ISSN}: 0065-7727
{Author Address}: Hong Kong Polytech Univ, Dept Appl Biol & Chem Technol, Kowloon, Hong Kong, Peoples R China; Hong Kong Polytech Univ, Dept Appl Biol & Chem Technol, Kowloon, Hong Kong, Peoples R China; Hong Kong Polytech Univ, Dept Appl Biol & Chem Technol, Kowloon, Hong Kong, Peoples R China
{Database Provider}: Web of Science SCI
{Language}: English
{Country}: Peoples R China