Effect of ultraviolet‐B irradiation on antioxidative properties of aqueous extracts from shiitake (Lentinus edodes) mushrooms

Abstract

Summary Antioxidant properties of aqueous extracts from Lentinus edodes treated with UV‐B irradiation were examined in vitro systems including DPPH, ABTS and oxygen radical absorbance capacity (ORAC) assays and in riboflavin‐photosensitised oil‐in‐water (O/W) emulsions. Changes in total phenolics, total flavonoids and vitamin C were also analysed. Lentinus edodes receiving 25 kJ m−2 UV‐B treatment showed high radical scavenging ability based on DPPH and ABTS assays compared with samples with 0, 50 and 75 kJ m−2, while those with 50 kJ m−2 had higher antioxidant capacities than other samples from ORAC assays. Samples with 25 kJ m−2 UV treatment had significantly 7.1% higher total phenolic content, 12.0% higher total flavonoid content and 8.0% higher vitamin C content than UV‐B‐untreated sample (P < 0.05), respectively. In O/W emulsions under riboflavin photosensitisation, 25 and 50 kJ m−2 UV treatment significantly increased the oxidative stability compared with other samples based on headspace oxygen content and lipid hydroperoxide analyses (P < 0.05). Aqueous extracts of UV‐B‐treated mushrooms possessed enhanced antioxidant properties compared with untreated mushrooms.

Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

“…The nutritional value and physical properties of paste were reported to increase by substituting durum flour with other nutrients-rich materials (Tudorica et al, 2002). As the limitation of durum wheat flour and high cost, there is a tendency to fully use soft wheat flour as a possible substitute in noodles and pasta manufacturing (Mastromatteo et al, 2011;Kim et al, 2014;Biernacka et al, 2017). However, durum wheat flour's substitution is a challenge since soft wheat flour may negatively affect the pasta properties, for example sensorial, textural and technological quality (Lorusso et al, 2017).…”

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

“…Shiitake (Lentinula edodes) mushrooms are the second most cultivated edible mushroom in the world, representing about 25% of production; over recent years, their production has increased faster than any other mushroom species (Jiang et al, 2015). Shiitake mushrooms have also been reported as having a wide range of health benefits, such as their antioxidative, antifungal, antiviral, antitumour properties and hypocholesterolaemic effects (Kim et al, 2014). Shiitake mushrooms have high nutritional values and contain several bioactive compounds, such as polysaccharides, antioxidants, dietary fibre, ergosterol, minerals, vitamins B 1 , B 2 and C, folates and niacin (Li et al, 2014;Jiang et al, 2015).…”

The potential role of medicinal mushrooms as prebiotics in aquaculture: A review

“…153,154 This mushroom is commonly called as Shiitake, and it is popular for its numerous health benefits. 155 The mushroom L. edodes is well-known for various health benefits, including antioxidants, 156 anticancer, 157 antibacterial, and antifungal properties. 158 Based on their medicinal properties, mushrooms are also used to promote the growth of cultivable aquatic organisms.…”