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Enhancing anti-oxidant activities of liver pâté by Boletus edulis supplementation

AutorSoler-Rivas, Cristina ; Ramírez-Anguiano, Ana C.; Reglero, Guillermo ; Santoyo, Susana
Fecha de publicación2011
EditorWiley-Blackwell
CitaciónJournal of Food Biochemistry 35(2): 556-573 (2011)
ResumenThe anti-oxidant properties of liver pâtés might be enhanced by adding specific bioactive ingredients such as Boletus edulis mushrooms. Water- and methanol-soluble fractions of supplemented pâtés showed higher 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid and 2,2-diphenyl-1-picrylhydrazyl scavenging activities than control samples. B. edulis supplementation resulted in lower EC50 but only up to 5% (w/w). The high anti-oxidant activity observed in supplemented pâtés was stable during 30 storage days and decreased after 60 days but still it was higher than control pâtés and did not influence lipid oxidation. Addition of dried water or methanol preparations extracted from the mushroom did not improve the anti-oxidant activity observed when the complete fruiting body was utilized. Ergosterol-related compounds and ergotioneine were involved, but they were not exclusively responsible of the high anti-oxidant activity observed, phenolic compounds might be involved too.
URIhttp://hdl.handle.net/10261/51682
DOI10.1111/j.1745-4514.2010.00402.x
Identificadoresdoi: 10.1111/j.1745-4514.2010.00402.x
issn: 0145-8884
e-issn: 1745-4514
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