Effect of Citric Acid Dipping Treatment on Bioactive Components and Antioxidant Properties of Sliced Button Mushroom (Agaricus bisporus)

Journal of Food Quality and Hazards Control 2 (2015) 20-25

6 Pages Posted: 22 Aug 2019 Last revised: 25 Aug 2019

See all articles by Ashkan Jebelli Javan

Ashkan Jebelli Javan

Semnan Univesity

A Nikmanesh

Islamic Azad University (IAU) - Damghan Branch

Kobra Keykhosravy

Semnan Univesity

S Maftoon

Islamic Azad University (IAU) - Damghan Branch

Majid Aminzare

Zanjan University of Medical Sciences, Zanjan, Iran

M. Bayani

Semnan Univesity - Faculty of Veterinary Medicine

Mahnoosh Parsaiemehr

Semnan Univesity

Mojtaba Raeisi

Golestan University of Medical Sciences

Date Written: 2015

Abstract

Background: White button mushroom (Agaricus bisporus) is a sensitive agricultural crop whose antioxidant properties are decreased during post-harvest storage. In this study, the effect of citric acid dipping treatment on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) was investigated.

Methods: Fresh mushrooms soaked in chilled citric acid solution at different concentrations (1%, 3% and 5% w/v) for 10 min were categorized as treatment groups and those dipped in chilled distilled water were considered as control. Bioactive components and antioxidant properties of sliced button mushroom were assessed on each designated day (every 5 days up to 15 days) of storage using chemical evaluations including total phenolics, chelating power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay as well as assessment of reducing power. The significance of differences among treatments was determined by one-way analysis of variance (ANOVA) and Tukey tests using Sigma Stat software (version 2.03).

Results: Incorporation of 3% w/v citric acid treatment effectively maintained bioactive components and antioxidant properties [with 4.89 mg/g, 304.31 μg/ml (EC50) and 1.69 mg/ml (EC50) in total phenolic, DPPH and reducing power assays, respectively] at higher levels compared to control [with 3.12 mg/g, 420.42 μg/ml (EC50) and 2.23 mg/ml (EC50) in the mentioned evaluations] at the last day of the experiment (p<0.05). No significant difference was observed between 3% and 5% w/v citric acid solution treated samples (p>0.05).

Conclusion: These results showed that dipping in citric acid solution prior to storage can maintain bioactive components and antioxidant properties of sliced button mushrooms during storage.

Keywords: Citric Acid, Agaricales, Antioxidants

Suggested Citation

Jebelli Javan, Ashkan and Nikmanesh, A and Keykhosravy, Kobra and Maftoon, S and Aminzare, Majid and Bayani, M. and Parsaiemehr, Mahnoosh and Raeisi, Mojtaba, Effect of Citric Acid Dipping Treatment on Bioactive Components and Antioxidant Properties of Sliced Button Mushroom (Agaricus bisporus) (2015). Journal of Food Quality and Hazards Control 2 (2015) 20-25, Available at SSRN: https://ssrn.com/abstract=3439935

Ashkan Jebelli Javan

Semnan Univesity ( email )

Semnan Province
Iran

A Nikmanesh

Islamic Azad University (IAU) - Damghan Branch ( email )

Semnan
Iran

Kobra Keykhosravy

Semnan Univesity ( email )

Semnan Province
Iran

S Maftoon

Islamic Azad University (IAU) - Damghan Branch ( email )

Semnan
Iran

Majid Aminzare (Contact Author)

Zanjan University of Medical Sciences, Zanjan, Iran ( email )

Parvin Etesami Blvd, Ansarieh
Azadi Sq.
Zanjan, 45157-8634
Iran

M. Bayani

Semnan Univesity - Faculty of Veterinary Medicine

Central Administration of Semnan University, Campu
Semnan, 19111-3513
Iran

Mahnoosh Parsaiemehr

Semnan Univesity ( email )

Semnan Province
Iran

Mojtaba Raeisi

Golestan University of Medical Sciences ( email )

Gorgan, Golestan
Iran

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