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REVISTA DE CHIMIE
Cite as: Rev. Chim.
https://doi.org/10.37358/Rev.Chim.1949

OSIM Nr. R102355
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Revista de Chimie (Rev. Chim.), Year 2013, Volume 64, Issue 1,





EMANUEL VAMANU
Antioxidant Properties and Chemical Compositions of Various
Extracts of the Edible Commercial Mushroom,
Pleurotus Ostreatus, in Romanian Markets

Abstract:

The purpose of this study was to determine the antioxidant activities of four different extracts from the mushroom Pleurotus ostreatus available in Romanian markets. Antioxidant activity was calculated by the reducing power assay, the scavenging effect on free radicals, inhibition of lipid peroxidation and chelating effects on ferrous ions. Ethanolic extract presented the highest free radicals scavenging and metal chelating activities. Thus, significant positive correlations proved that the antioxidant effects of ethanolic extract were a result of the presence of the phenolic and flavonoidic compounds. However, the ability to inhibit lipid peroxidation depended on the solvent: methanol ] ethanol ] cold water ] hot water. In the four extracts, different types of molecules with antioxidant properties were determined. Key words: antioxidant; food property; freeze drying; functional properties; medicinal properties

Issue: 2013, Volume 64, Issue 1
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