Vol. 31 (2021)
Artículos de Investigación

Physicochemical, antioxidant, and antibacterial properties of heattreated edible mushroom extracts

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  • Rey David Vargas Sánchez,
  • Gastón Ramón Torrescano Urrutia,
  • Brisa del Mar Torres Martínez,
  • Francisco Gerardo Ríos Rincón,
  • Félix Joel Ibarra Arias,
  • Armida Sánchez Escalante
Rey David Vargas Sánchez
CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO, AC
Gastón Ramón Torrescano Urrutia
CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO, AC
Brisa del Mar Torres Martínez
CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO, AC
Francisco Gerardo Ríos Rincón
UNIVERSIDAD AUTONOMA DE SINALOA, FAC. DE MEDICINA VETERINARIA Y ZOOTECNIA
Félix Joel Ibarra Arias
Alta Tecnología Industrial para la Salud Animal, S.A. de C.V.
Armida Sánchez Escalante
CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO, AC
DOI: https://doi.org/10.15174/au.2021.3234

Published 2021-12-08

How to Cite

Vargas Sánchez, R. D. ., Torrescano Urrutia, G. R. ., Torres Martínez, B. del M. ., Ríos Rincón, F. G. ., Ibarra Arias, F. J., & Sánchez Escalante, A. (2021). Physicochemical, antioxidant, and antibacterial properties of heattreated edible mushroom extracts. Acta Universitaria, 31, 1–12. https://doi.org/10.15174/au.2021.3234

Abstract

This study describes the thermal effect on physicochemical properties, phenolic content, as well as antioxidant and antibacterial activity of edible mushroom extracts (EME) from Agaricus brasiliensis, Ganoderma lucidum, and Pleurotus ostreatus in aqueous-ethanolic solution. The heating of EME resulted in a reduction of pH and total soluble solids and changes in color values in time dependence (p < 0.05). In addition, total phenolic and flavonoid contents, antiradical activity (DPPH• and ABTS•+ inhibition), and reducing power were enhanced with increasing temperature (90 °C, for 6 h), mainly in the P. ostreatus extract (p < 0.05). In contrast, the results indicate that high temperatures reduced (p < 0.05) the antibacterial effect against all pathogens tested. In conclusion, the thermal treatment affected physicochemical and antibacterial properties of EME and enhanced phenolic composition and antioxidant activity.

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