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vol. 2, nr. 2 (2003)
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Impact of freeze drying on the contents of biologically active substances in the fruiting bodies of selected edible mushroom species
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Janusz Kalbarczyk
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Faculty of Fruit and Vegetable Processing, University of Agriculture, ul. Doświadczalna 50, 20-280 Lublin |
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vol. 2 (2003), nr. 2,
pp. 321-330
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abstract:
Water and alcohol extracts were obtained from the Oyster Mushroom and White Button Pizza Mushroom, which were then freeze dried. Using two methods: FRAP and FTC, the anti-oxidation effectiveness of the biological material was determined. It was determined as a result of the analysis that the freeze drying process does not significantly lower the anti-oxidation effectiveness of the extracts. Antioxidation activity depended to a large degree on the type of dissolvent used. Both species in question were characterized by anti-oxidation activity. The greatest effectiveness was observed in extracts from raw mushrooms.
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keywords:
freeze drying, mushrooms, Pleurotus ostreatus, Agaricus bisporus, anti-oxidation activity
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original in:
English
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