TY  - CONF
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Paunović, Dragana
AU  - Čuleva, Biljana
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6629
AB  - The aim of this study was to determine the antioxidant potential of dehydrated soup enriched with
different types of lyophilized mushroom extracts. Three mushroom species were collected from the
Republic of North Macedonia: Suillus granulatus, Coriolus versicolor and Fuscoporia torulosa.
After their determination and drying, aqueous and ethanolic extracts (50% EtOH) were prepared.
Moreover, both extracts were lyophilized showing high antioxidant potential, determined through
the ability to capture free DPPH radicals (73.38–81.60%) and the conjugated diene method (69.25–
77.06%). Both types of lyophilized extracts were added in industrially produced dehydrated
vegetable soup in order to improve its quality properties, as well as the biological activity. Thus, ten
samples of dehydrated soups were produced. Higher values for all antioxidant tests were obtained in
all tested soup samples enriched with lyophilized mushroom extracts, compared to the control
sample. According to the DPPH radical test (54.14–61.41%) and the ability to chelate iron ions
(36.68–43.99%), higher values were obtained in soups enriched with lyophilized aqueous extracts,
while the method of conjugated dienes showed higher values in soups enriched with lyophilized
ethanolic extracts (47.27–60.60%). From the aspect of product traceability during storage, it can be
noticed that in all antioxidant tests the values were constant until the 30th day after production, and
then they decreased minimally until the 45th day after production. Namely, on the 45th day after
production, the largest decrease in antioxidant activity of soups enriched with lyophilized aqueous
extracts was observed with the conjugated diene method (43.17–54.79%). The antioxidant activity
of all tested samples on 0th, 15th and 30th day after production differed statistically significant
(p<0.05) compared to 45th, 60th and 90th day after production. Therefore, it can be concluded that
the obtained product showed certain antioxidant potential which is significantly higher compared to
the control sample.
PB  - University of Belgrade
C3  - UniFood Conference
T1  - Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts
SP  - 41
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6629
ER  - 

@conference{
author = "Stojanova, Monika and Pantić, Milena and Paunović, Dragana and Čuleva, Biljana and Nikšić, Miomir",
year = "2021",
abstract = "The aim of this study was to determine the antioxidant potential of dehydrated soup enriched with
different types of lyophilized mushroom extracts. Three mushroom species were collected from the
Republic of North Macedonia: Suillus granulatus, Coriolus versicolor and Fuscoporia torulosa.
After their determination and drying, aqueous and ethanolic extracts (50% EtOH) were prepared.
Moreover, both extracts were lyophilized showing high antioxidant potential, determined through
the ability to capture free DPPH radicals (73.38–81.60%) and the conjugated diene method (69.25–
77.06%). Both types of lyophilized extracts were added in industrially produced dehydrated
vegetable soup in order to improve its quality properties, as well as the biological activity. Thus, ten
samples of dehydrated soups were produced. Higher values for all antioxidant tests were obtained in
all tested soup samples enriched with lyophilized mushroom extracts, compared to the control
sample. According to the DPPH radical test (54.14–61.41%) and the ability to chelate iron ions
(36.68–43.99%), higher values were obtained in soups enriched with lyophilized aqueous extracts,
while the method of conjugated dienes showed higher values in soups enriched with lyophilized
ethanolic extracts (47.27–60.60%). From the aspect of product traceability during storage, it can be
noticed that in all antioxidant tests the values were constant until the 30th day after production, and
then they decreased minimally until the 45th day after production. Namely, on the 45th day after
production, the largest decrease in antioxidant activity of soups enriched with lyophilized aqueous
extracts was observed with the conjugated diene method (43.17–54.79%). The antioxidant activity
of all tested samples on 0th, 15th and 30th day after production differed statistically significant
(p<0.05) compared to 45th, 60th and 90th day after production. Therefore, it can be concluded that
the obtained product showed certain antioxidant potential which is significantly higher compared to
the control sample.",
publisher = "University of Belgrade",
journal = "UniFood Conference",
title = "Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts",
pages = "41",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6629"
}

Stojanova, M., Pantić, M., Paunović, D., Čuleva, B.,& Nikšić, M.. (2021). Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts. in UniFood Conference
University of Belgrade., 41.
https://hdl.handle.net/21.15107/rcub_agrospace_6629

Stojanova M, Pantić M, Paunović D, Čuleva B, Nikšić M. Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts. in UniFood Conference. 2021;:41.
https://hdl.handle.net/21.15107/rcub_agrospace_6629 .

Stojanova, Monika, Pantić, Milena, Paunović, Dragana, Čuleva, Biljana, Nikšić, Miomir, "Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts" in UniFood Conference (2021):41,
https://hdl.handle.net/21.15107/rcub_agrospace_6629 .