INVESTIGADORES
PILDAIN Maria Belen
artículos
Título:
Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
Autor/es:
GONZÁLEZ, GABRIELA C.; RUGOLO, MAXIMILIANO; FINIMUNDY, TIANE C.; OHACO, ELIZABETH; PILDAIN, MARIA B.; BARROETAVEÑA, CAROLINA
Revista:
Applied Sciences
Editorial:
MDPI
Referencias:
Año: 2023 vol. 13
ISSN:
2076-3417
Resumen:
Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms consumed since ancient times by local communities. Both species possess high protein values, low-fat contents, and other bioactive compounds with remarkable antioxidant activity. Drying is a widely practiced preservation technique that is cost-effective and commonly utilized. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effect of drying methods on total phenolic content (TPC) and antioxidant activity in fructifications of F. antarctica and R. patagonica was estimated. The analysis was conducted using fresh-frozen, dried fructifications at 50, 60 and 70 °C and freeze-dried. The TPC was significantly higher for fresh-frozen and drying at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, fresh-frozen, freeze-dried and 60 °C methods exhibited the highest inhibition of free radicals results. In addition, it showed a notably higher concentration of phenols and 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, fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize mushroom postharvest preservation and maximize their potential applications.
