Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification

Autores
Gonzalez, Gabriela Celeste; Rugolo, Maximiliano; Finimundy, Tiane C.; Ohaco Dominguez, Elizabeth Haydee; Pildain, María Belén; Barroetaveña, Carolina
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms.
Fil: Gonzalez, Gabriela Celeste. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rugolo, Maximiliano. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Finimundy, Tiane C.. Instituto Politécnico de Bragança; Portugal
Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pildain, María Belén. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Barroetaveña, Carolina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ANTIOXIDANT ACTIVITY
DPPH
EDIBLE MUSHROOMS
PATAGONIA
POSTHARVEST PRESERVATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/220332
Acceder
id CONICETDig_65b243826b20a6c822f34978f9dad694
oai_identifier_str oai:ri.conicet.gov.ar:11336/220332
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica FructificationGonzalez, Gabriela CelesteRugolo, MaximilianoFinimundy, Tiane C.Ohaco Dominguez, Elizabeth HaydeePildain, María BelénBarroetaveña, CarolinaANTIOXIDANT ACTIVITYDPPHEDIBLE MUSHROOMSPATAGONIAPOSTHARVEST PRESERVATIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms.Fil: Gonzalez, Gabriela Celeste. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rugolo, Maximiliano. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Finimundy, Tiane C.. Instituto Politécnico de Bragança; PortugalFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pildain, María Belén. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Barroetaveña, Carolina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaMultidisciplinary Digital Publishing Institute2023-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/220332Gonzalez, Gabriela Celeste; Rugolo, Maximiliano; Finimundy, Tiane C.; Ohaco Dominguez, Elizabeth Haydee; Pildain, María Belén; et al.; Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification; Multidisciplinary Digital Publishing Institute; Applied Sciences; 13; 15; 8-2023; 1-112076-3417CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3417/13/15/8873info:eu-repo/semantics/altIdentifier/doi/10.3390/app13158873info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:38:58Zoai:ri.conicet.gov.ar:11336/220332instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:38:58.699CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
title Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
spellingShingle Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
Gonzalez, Gabriela Celeste
ANTIOXIDANT ACTIVITY
DPPH
EDIBLE MUSHROOMS
PATAGONIA
POSTHARVEST PRESERVATION
title_short Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
title_full Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
title_fullStr Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
title_full_unstemmed Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
title_sort Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
dc.creator.none.fl_str_mv Gonzalez, Gabriela Celeste
Rugolo, Maximiliano
Finimundy, Tiane C.
Ohaco Dominguez, Elizabeth Haydee
Pildain, María Belén
Barroetaveña, Carolina
author Gonzalez, Gabriela Celeste
author_facet Gonzalez, Gabriela Celeste
Rugolo, Maximiliano
Finimundy, Tiane C.
Ohaco Dominguez, Elizabeth Haydee
Pildain, María Belén
Barroetaveña, Carolina
author_role author
author2 Rugolo, Maximiliano
Finimundy, Tiane C.
Ohaco Dominguez, Elizabeth Haydee
Pildain, María Belén
Barroetaveña, Carolina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
DPPH
EDIBLE MUSHROOMS
PATAGONIA
POSTHARVEST PRESERVATION
topic ANTIOXIDANT ACTIVITY
DPPH
EDIBLE MUSHROOMS
PATAGONIA
POSTHARVEST PRESERVATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms.
Fil: Gonzalez, Gabriela Celeste. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rugolo, Maximiliano. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Finimundy, Tiane C.. Instituto Politécnico de Bragança; Portugal
Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pildain, María Belén. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Barroetaveña, Carolina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms.
publishDate 2023
dc.date.none.fl_str_mv 2023-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/220332
Gonzalez, Gabriela Celeste; Rugolo, Maximiliano; Finimundy, Tiane C.; Ohaco Dominguez, Elizabeth Haydee; Pildain, María Belén; et al.; Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification; Multidisciplinary Digital Publishing Institute; Applied Sciences; 13; 15; 8-2023; 1-11
2076-3417
CONICET Digital
CONICET
url http://hdl.handle.net/11336/220332
identifier_str_mv Gonzalez, Gabriela Celeste; Rugolo, Maximiliano; Finimundy, Tiane C.; Ohaco Dominguez, Elizabeth Haydee; Pildain, María Belén; et al.; Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification; Multidisciplinary Digital Publishing Institute; Applied Sciences; 13; 15; 8-2023; 1-11
2076-3417
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3417/13/15/8873
info:eu-repo/semantics/altIdentifier/doi/10.3390/app13158873
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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