Antioxidant activity of mushrooms in vitro and in frankfurters

  • Saša Novaković University in Belgrafde - Faculty of Agricultural Science
  • Ilija Đekić University in Belgrafde - Faculty of Agricultural Science
  • Anita Klaus University in Belgrafde - Faculty of Agricultural Science
  • Jovana Vunduk University in Belgrafde - Faculty of Agricultural Science
  • Vesna Đorđević Institute of meat hygiene and technology
  • Vladimir Tomović University of Novi Sad - Faculty of Technology
  • Branislav Šojić University of Novi Sad - Faculty of Technology
  • Sunčica Kocić-Tanaskov University of Novi Sad - Faculty of Technology
  • Igor Tomašević University in Belgrafde - Faculty of Agricultural Science
Keywords: antioxidant, natural extract, shelf life, mushroom, phenolics

Abstract

The antioxidant properties of Boletus edulis, Cantharellus cibarius and Craterellus cornicupioides decoctions and the effect of mushroom addition on the total phenolic content and the degree of secondary oxidative changes on lipids in frankfurters was studied. Moderate antioxidant activity was obtained by DPPH assay when mushroom decoctions were tested in vitro. Using the conjugated diene method, moderate antioxidant activity was achieved with Boletus edulis and Craterellus cornicupioides decoction, while with Cantharellus cibarius decoction, antioxidant activity was low. Constant amounts of phenolic acid were obtained in frankfurters fortified with Boletus edulis, while lipid oxidation on each tested day was several times less than in the control group of frankfurters, throughout two months of refrigerated storage. Generally, these mushrooms could be used as natural antioxidants to interfere with the chemical deterioration of food products and specifically, to extend the shelf life of cooked pork sausages.

Published
2020-07-15
How to Cite
Novaković, S., Đekić, I., Klaus, A., Vunduk, J., Đorđević, V., Tomović, V., Šojić, B., Kocić-Tanaskov, S., & Tomašević, I. (2020). Antioxidant activity of mushrooms in vitro and in frankfurters. Scientific Journal "Meat Technology", 61(1), 62-69. https://doi.org/10.18485/meattech.2020.61.1.5
Section
Original scientific paper