Revista: | Brazilian Journal of Pharmaceutical Sciences |
Base de datos: | PERIÓDICA |
Número de sistema: | 000451716 |
ISSN: | 1984-8250 |
Autores: | Oliveira, Camila Freitas de1 Rech, Katlin Suellen1 Moura, Paula Francislaine1 Oliveira, Cristiane da Silva Paula de2 Hirota, Beatriz Cristina Konopatzki1 Betim, Fernando Cesar Martins1 Balbi, Maria Eugenia1 Zanin, Sandra Maria W1 Dias, Josiane de Fátima Gaspari1 Miguel, Obdulio Gomes1 Auer, Celso Garcia3 Miguel, Marilis Dallarmi1 |
Instituciones: | 1Universidade Federal do Parana, Departamento de Farmacia, Curitiba, Parana. Brasil 2Universidade Federal do Parana, Departamento de Saude Comunitaria, Curitiba, Parana. Brasil 3Universidade Federal do Parana, Departamento de Ciencias Agricolas, Curitiba, Parana. Brasil |
Año: | 2022 |
Volumen: | 58 |
País: | Brasil |
Idioma: | Inglés |
Tipo de documento: | Artículo |
Enfoque: | Aplicado, descriptivo |
Resumen en inglés | Bjerkandera adusta, a globally distributed fungus, is commonly used in the nutritional practices of the East Asian population. In this study, we evaluated the nutritional composition of the lyophilized mycelium of B. adusta as well as the phenolic composition and antioxidant activity of its extracts. The mycelium exhibited moisture (7.97 %), ash (3.27 %), and fiber (5.31 %) content values similar to the established values reported in the available literature. In addition, a high protein (9.32 %) and carbohydrate (63.45 %) content was shown, with a low lipid (1.36 %) content. The energy value per 100 g sample of mycelium was 1445.85 kJ. The results obtained indicated a statistically significant variation (p < 0.05) in the phenolic composition (81.84-110.96 mg gallic acid equivalents (GAE) per g of extract), free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (IC50 29.05-340.46 µg·mL-1), phosphomolybdenum antioxidant content (34.89-55.64 %), reduction of ferricyanide ion (66.55-69.4 %), and thiobarbituric acid reactive substance (TBARS) values (44.66-133.03 %). These results are unprecedented for this species and emphasize its nutraceutical potential |
Disciplinas: | Química |
Palabras clave: | Química de alimentos, Hongos comestibles, Contenido nutricional, Alimentos funcionales, Bjerkandera adusta, Meruliaceae |
Keyword: | Food chemistry, Edible mushrooms, Nutritional content, Functional foods, Bjerkandera adusta, Meruliaceae |
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