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An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products

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2019
4969.pdf (529.1Kb)
Authors
Novaković, Saša
Djekić, Ilija
Vunduk, Jovana
Klaus, Anita
Lorenzo, José M.
Barba, Francisco J.
Tomašević, Igor
Conference object (Published version)
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Abstract
The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.
Source:
60th International Meat Industry Conference (Meatcon2019), 2019, 333
Publisher:
  • IOP Publishing Ltd, Bristol
Funding / projects:
  • Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)

DOI: 10.1088/1755-1315/333/1/012089

ISSN: 1755-1307

WoS: 000509758800089

Scopus: 2-s2.0-85074637021
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URI
http://aspace.agrif.bg.ac.rs/handle/123456789/4972
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  • Radovi istraživača / Researchers’ publications
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Poljoprivredni fakultet

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