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Influence of agro-industrial by-products on the antioxidant capacity of edible mushrooms
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Resumo(s)
Introduction: Some edible mushrooms have an important antioxidant capacity which can be influenced by the substrate in which they are grown. This work aimed to evaluate the antioxidant capacity of mushrooms commercialized in major supermarket chains of Portugal and to study the influence of the application of agro-industrial byproducts, during the cultivation process, in the antioxidant capacity of mushrooms Pleurotus eryngii, Pleurotus ostreatus and Agrocybe cylindracea. In order to evaluate antioxidant capacity, the ability of capturing electrons by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and inhibition of the β-carotene bleaching were determined by UV-Visible spectrophotometry.
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Palavras-chave
Composição de Alimentos Segurança Alimentar Cogumelos Edible Mushrooms Antioxidants