Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activi...
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ftmdpi:oai:mdpi.com:/2076-3417/13/15/8873/ 2023-08-20T04:01:49+02:00 Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification Gabriela C. González Maximiliano Rugolo Tiane C. Finimundy Elizabeth Ohaco Maria B. Pildain Carolina Barroetaveña agris 2023-08-01 application/pdf https://doi.org/10.3390/app13158873 EN eng Multidisciplinary Digital Publishing Institute Applied Biosciences and Bioengineering https://dx.doi.org/10.3390/app13158873 https://creativecommons.org/licenses/by/4.0/ Applied Sciences; Volume 13; Issue 15; Pages: 8873 antioxidant activity DPPH edible mushrooms Patagonia postharvest preservation Text 2023 ftmdpi https://doi.org/10.3390/app13158873 2023-08-01T11:06:42Z Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms. Text Antarc* Antarctica MDPI Open Access Publishing Patagonia Applied Sciences 13 15 8873 |
institution |
Open Polar |
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MDPI Open Access Publishing |
op_collection_id |
ftmdpi |
language |
English |
topic |
antioxidant activity DPPH edible mushrooms Patagonia postharvest preservation |
spellingShingle |
antioxidant activity DPPH edible mushrooms Patagonia postharvest preservation Gabriela C. González Maximiliano Rugolo Tiane C. Finimundy Elizabeth Ohaco Maria B. Pildain Carolina Barroetaveña Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification |
topic_facet |
antioxidant activity DPPH edible mushrooms Patagonia postharvest preservation |
description |
Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms. |
format |
Text |
author |
Gabriela C. González Maximiliano Rugolo Tiane C. Finimundy Elizabeth Ohaco Maria B. Pildain Carolina Barroetaveña |
author_facet |
Gabriela C. González Maximiliano Rugolo Tiane C. Finimundy Elizabeth Ohaco Maria B. Pildain Carolina Barroetaveña |
author_sort |
Gabriela C. González |
title |
Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification |
title_short |
Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification |
title_full |
Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification |
title_fullStr |
Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification |
title_full_unstemmed |
Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification |
title_sort |
impact of air- and freeze-drying methods on total phenolic content and antioxidant activity of fistulina antarctica and ramaria patagonica fructification |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2023 |
url |
https://doi.org/10.3390/app13158873 |
op_coverage |
agris |
geographic |
Patagonia |
geographic_facet |
Patagonia |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Applied Sciences; Volume 13; Issue 15; Pages: 8873 |
op_relation |
Applied Biosciences and Bioengineering https://dx.doi.org/10.3390/app13158873 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/app13158873 |
container_title |
Applied Sciences |
container_volume |
13 |
container_issue |
15 |
container_start_page |
8873 |
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1774725033622503424 |