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2011•Emirates Journal of Food and AgricultureOpen access

Antioxidant activity of hot water soluble fraction from Agaricusheterocystis and its effect on apple browning

L. Jagadish, M. Hemalatha, D. Gunasundari, R. Shenbhagaraman, V. Kaviyarasan

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Abstract

The present was carried out to investigate the antioxidant activity of Agaricusheterocystis hot water extract and their effect on apple browning. Antioxidant activities wereassayed spectrophotometrically against ABTS (2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonicacid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals. The mushroom extract showedan effective antioxidant activity against both ABTS and DPPH radicals with the EC50 value of0.020±0.55 mg/ml and 6.42±0.261 mg/ml respectively. The extract inhibited the browning of freshapple when analysed by immersing the sliced apple into the mushroom extract that prevented thebrowning development effectively when compared with the controls. These observationssuggested that Agaricus heterocystis hot water soluble fraction contained certain antioxidantsubstance or compounds which inhibited the oxidation of endogenous compounds present in theapple.

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What this paper is about

The present was carried out to investigate the antioxidant activity of Agaricusheterocystis hot water extract and their effect on apple browning. Antioxidant activities wereassayed spectrophotometrically against ABTS (2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonicacid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals. The mushroom extract showedan effective antioxidant activity against both ABTS and DPPH radicals with the EC50 value of0.020±0.55 mg/ml and 6.42±0.261 mg/ml respectively. The extract inhibited the browning of freshapple when analysed by immersing the sliced apple into the mushroom extract that prevented thebrowning development effectively when compared with the controls. These observationssuggested that Agaricus heterocystis hot water soluble fraction contained certain antioxidantsubstance or compounds which inhibited the oxidation of endogenous compounds present in theapple.

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Available abstract

The present was carried out to investigate the antioxidant activity of Agaricusheterocystis hot water extract and their effect on apple browning. Antioxidant activities wereassayed spectrophotometrically against ABTS (2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonicacid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals. The mushroom extract showedan effective antioxidant activity against both ABTS and DPPH radicals with the EC50 value of0.020±0.55 mg/ml and 6.42±0.261 mg/ml respectively. The extract inhibited the browning of freshapple when analysed by immersing the sliced apple into the mushroom extract that prevented thebrowning development effectively when compared with the controls. These observationssuggested that Agaricus heterocystis hot water soluble fraction contained certain antioxidantsubstance or compounds which inhibited the oxidation of endogenous compounds present in theapple.

Key concepts: Browning, ABTS, Chemistry, DPPH, Antioxidant, Mushroom, Food science, Radical

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