Antioxidant activity of mushrooms in vitro and in frankfurters
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.