Usporedna procjena nutritivnih, antioksidacijskih i antimikrobnih svojstava gljiva Lentinus edodes, Agrocybe aegerita, Pleurotus ostreatus i Pleurotus citrinopileatus

master's thesis

• Title (english): Comparative evaluation of nutritive, antioxidant, and antimicrobial properties of Lentinus edodes, Agrocybe aegerita, Pleurotus ostreatus and Pleurotus citrinopileatus MUSHROOMS
• Author: Tomislava Markota
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2011-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U radu su in-vitro proučavana nutritivna, antioksidacijska i antimikrobna svojstva četiri jestive i medicinske gljive; Lentinus edodes, Agrocybe aegerita, Pleurotus ostreatus i Pleurotus citrinopileatus, a kao ekstraktivna sredstva su uporabljeni voda, etanol i etil acetat. Istraživane gljive sadržavale su vrlo vrijedne fitokemikalije, kao što su fenolne supstancije, α-tokoferol, askorbinska kiselina i β-karoten. Uočena je pozitivna korelacija između udjela fenolnih supstancija u ekstraktima gljiva i njihove antioksidativne aktivnosti. Vrijeme ekstrakcije s etanolom i temperatura pri kojoj se odvijala pokazale su se izrazito važnim tijekom ekstrakcije fenolnih supstancija iz istraživanih gljiva. Četiri proučavane gljive pokazale su značajnu antimikrobnu aktivnost prema Gram pozitivnim i Gram negativnim bakterijama, te nekim kvascima. Kombinacija bioaktivnih supstancija i visokovrijednog nutritivnog sastava gljiva (visoki udjel proteina i šećera, te nizak udjel masti) čine ih važnom funkcionalnom hranom.

Abstract (english)

Four edible and medicinal mushrooms, Lentinus edodes, Agrocybe aegerita, Pleurotus ostreatus and Pleurotus citrinopileatus were assayed in-vitro for their nutritional, antioxidant and antimicrobial activities using water, ethanol and ethyl acetate as extractive solvents. The analyzed mushrooms contain very useful phytochemicals such as phenolics, α-tocopherol, ascorbic acid and β-carotene. Positive correlations were found between total phenolic content in the mushrooms extracts and their antioxidant activities. Extraction time and temperature with ethanol as extraction solvent were found to have a critical role in extracting total phenolic in mushrooms.The four studied mushrooms showed narrow antibacterial activity against Gram-positive and Gram-negative bacteria and yeast. The combination of bioactive compounds and rich nutritional composition (high content in protein and carbohydrates, low content in fat) in the mushrooms make it a very special functional food.

• Keywords: gljive; nutritivni sastav; antioksidacijska aktivnost; antimikrobna aktivnost
• Keywords (english): mushrooms; nutritional composition; antioxidant activity; antimicrobial activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:738525
• Study programme: Title: Bioprocess Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 12:12:28