Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials

Mishra, Krishna Kant; Pal, Raj; Arunkumar, R.; Chandrashekara, C.; Jain, Samta; Bhatt, J. C.

doi:10.1016/j.foodchem.2012.12.001

Cited by 85 publications

(61 citation statements)

References 16 publications

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“…It was reported that reducing power activities are associated with the presence of reducing agents, which showed antioxidant action by donating a hydrogen atom and breaking the free radical chain (Mathew and Abraham 2006). Principal Component Analysis (PCA) is a useful statistical technique, which has found application to find out interrelationships between the different variables (Mishra et al 2013). Multifactorial comparisons using principal component analysis clearly indicated correlation between various antioxidant parameters and their relationship in different kiwi fruit cultivars.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month

Pal

Kumar

Arora

et al. 2015

Braz. arch. biol. technol.

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The present study was carried out to find the effect of fruit harvesting stage (October, November and December) on the physicochemical and antioxidant properties in five kiwi cultivars (Abbot, Bruno, Allison, Hayward, Monty). Results showed that soluble solid content (SSC) and pH increased while ascorbic acid (Vit C), titrated acidity (TAD) and SSC/TAD decreased in all the cultivars with delay in harvesting. Total polyphenols (TP) were decreased while total flavonoids (TF) increased in all tested

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Section: Resultsmentioning

confidence: 99%

Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month

Pal

Kumar

Arora

et al. 2015

Braz. arch. biol. technol.

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“…However, in the past years, a wide range of alternative, sustainable and green substrates were used for Pleurotus mushrooms production, such as casing material in a compost mixture (Mishra et al 2013), handmade paper and cardboard industrial wastes (Kulshreshtha et al 2013), agro-residues combined with biogas digester residues (Chanaky, Malayil & Vijayalakshmi, 2015) and blank/printed paper (Fernandes et al, 2015).…”

Section: Mushroom Productionmentioning

confidence: 99%

Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings

Corrêa

Brugnari

Bracht

et al. 2016

Trends in Food Science & Technology

171

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“…Principal component analysis (PCA) is a useful statistical technique, which has found applications in finding out interrelationships between the different variables (Mishra et al 2013). The projections of varieties and traits are shown in PC1 and PC2 biplot (Fig.…”

Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

et al. 2016

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The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64 %) and cooking (2.08-31.07 %) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21.56-42.86 %) whereas, it decreased significantly after germination (2.97-26.52 %) and cooking (23.05-58.63 %). Cooking was more effective than other methods in reducing trypsin inhibitors (80.51-85.41 %). Dehulling was most effective in reducing tannins (89.46-92.99 %) and phytic acid (52.63-60.00 %) content over raw seed. Myristic, palmitic, stearic, oleic and linoleic acid content decreased while linolenic acid content increased after dehulling. Dehulling, germination and cooking decreased the content of antioxidant metabolite (gallic acid, catechin and quercetin) and also antioxidant activities. Raw samples followed by germinated samples showed the highest concentrations of phytochemicals responsible for antioxidant activity and also the antioxidant capacities. Present study showed germination and cooking would be useful in formulation and development of lentil based functional foods for human health benefits.

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Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials

Cited by 85 publications

References 16 publications

Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month

Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month

Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

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