Effect of Spermine on Bioactive Components and Antioxidant Properties of Sliced Button Mushroom (Agaricus bisporus) during Storage

被引：0
作者：
Jahangir, Muhammad Muzammil [1 ]
Jiang, Tianjia [1 ]
Jiang, Zhenhui [2 ]
Amjad, Muhammad [3 ]
Ying, Tiejin [1 ]
机构：
[1] Zhejiang Univ, Sch Biosyst Engn & Food Sci, Hangzhou 310029, Zhejiang, Peoples R China
[2] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
[3] Univ Agr Faisalabad, Inst Hort Sci, Faisalabad, Pakistan
来源：
INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY | 2011年 / 13卷 / 05期
关键词：
Quality; Antioxidant capacity; Transmission electron microscopy; Fresh cut; FUNCTIONAL-PROPERTIES; POLYAMINES; FRUIT; PHENOLICS; EXTRACTS;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Role of exogenous application of polyamine spermine as dipping treatment at various levels (0, 0.1, 1 & 2 mM) as a potential tool for maintenance of bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) during storage was investigated. Total phenolics and flavonoids, and assay of DPPH activity as well as assay of reducing power were evaluated as markers of bioactive components and antioxidant properties of sliced button mushroom. Spermine treatment effectively maintained higher levels of bioactive components and antioxidant properties (as depicted by higher retention of phenolics & flavonoids & lower EC50 values for DPPH & reducing power) as compared to control during whole storage period. Ultrastructural studies further revealed higher incidence of crystalline phenolic compounds in spermine treated mushrooms. Our results suggest that dipping in 1 mM polyamine spermine solution prior to storage can serve the purpose of maintenance of bioactive components and antioxidant properties of sliced button mushroom during storage. (C) 2011 Friends Science Publishers
引用
收藏
页码：771 / 775
页数：5
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