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Macrolepiota mastoidea

About: Macrolepiota mastoidea is a research topic. Over the lifetime, 10 publications have been published within this topic receiving 251 citations. The topic is also known as: Macrolepiota gracilenta.

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Journal ArticleDOI
TL;DR: Results of this study show that mushroom species and processing and cooking practices are all effective determinants for either chemical composition or antioxidant properties.
Abstract: The effects of processing and cooking practices on the chemical composition and antioxidant activity of Portuguese wild edible mushroom species (Lactarius deliciosus, Macrolepiota mastoidea, Macrolepiota procera, and Sarcodon imbricatus) were investigated. Dried, frozen, and cooked samples were analyzed for proximate constituents (moisture, fat, crude protein, ash, and carbohydrates) and nutritional value. Fatty acid and sugar profiles were also obtained by gas-liquid chromatography/flame ionization detection and high-performance liquid chromatography/refraction index, respectively. The antioxidant properties were evaluated by several biochemical assays: 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, reducing power, inhibition of beta-carotene bleaching, and inhibition of lipid peroxidation in brain tissue using thiobarbituric acid reactive substances. Results of this study show that mushroom species and processing and cooking practices are all effective determinants for either chemical composition or antioxidant properties. Cooked samples proved to have lower nutrient concentrations and lower antioxidant activities than either dried or frozen samples. In what concerns fatty acids and sugar individual profiles, only cooking proved to be relevant: The cooked samples presented higher monounsaturated fatty acid and lower polyunsaturated fatty acid and sugars contents.

172 citations

Journal ArticleDOI
TL;DR: It is clear from the present results that the enzyme extracts prepared from M. mastoidea possess polyphenol oxidase activities with interesting properties.

28 citations

01 Jan 2013
TL;DR: In this paper, the authors report the antioxidant activity, phenolic profile of the mushroom methanolic extract and find the correlation between the phenolics contents and their relative antioxidant activity to identify the natural antioxidant source of the wild edible mushroom M. mastoidea.
Abstract: Objective: Report the antioxidant activity, phenolic profile of the mushroom methanolic extract and find the correlation between the phenolics contents and their relative antioxidant activity to identified the natural antioxidant source of the wild edible mushroom M. mastoidea. Methods: Total phenolics and flavonoids was estimated from dried methanolic extract of the mushroom. The mushroom phenolic compounds was identified by HPLC and free radical, radical scavenging, reducing power, of the mushroom extract was evaluated by adopting various standard methods. Results: The methanolic extract of the mushroom M.mastoidea revealed the presence of total phenolics (5.5±0.151mg/g) and flavonoids (3.6±0.118mg/g). The phenolic acids such as p-hydroxy benzoic acid, vanillic acid, gentisic acid, and coumarin, p-coumaric acid of the mushroom M.mastoidea were identified by HPLC analysis. The results of free radical and radical scavenging activity showed very good superoxide scavenging activity at 5mg/ml (84.91±0.715%) than that with BHT. This may be due to the occurrence of phenolic acids in the mushroom. The correlation analysis results showed linear relation between phenolics content of mushroom methanolic extract and antioxidant assays (R 2 =0.98, 0.89, 0.92, 0.84 and 0.88, significance at P<0.002 and P<.0.001). Conclusion: The current observations suggested that the mushroom extract exhibited multiple antioxidant activities. So, it can be concluded that the wild edible mushroom M. mastoidea is a source of natural antioxidant.

22 citations

Journal ArticleDOI
TL;DR: This study indicates that three wild growing and edible Macrolepiota species are indeed functional foods, due to the fact that they are edible, consumable and hold different pharmacological activities.
Abstract: This study was oriented towards the investigation of the biological properties of three wild growing and edible Macrolepiota species (M. mastoidea, M. rhacodes and Macrolepiota procera) from Serbia. The results revealed that the mushrooms have a low caloric value; free sugars such as mannitol and trehalose were identified; oxalic and malic acids were predominant organic acids, while p-hydroxybenzoic and p-coumaric acids were identified as the main phenolic compounds. Also, they were a rich source of polyunsaturated fatty acids, which dominated over monounsaturated and saturated fatty acids. Three isoforms of tocopherols were identified and quantified: α-, β-, and δ-tocopherol. Regarding biological properties, all three species exhibited antioxidant potential, antimicrobial potential and cytotoxic activity within the different tumour cell lines tested. This study indicates that these species are indeed functional foods, due to the fact that they are edible, consumable and hold different pharmacological activities.

14 citations

01 Jan 2013
TL;DR: In this paper, the authors report the antioxidant activity, phenolic profile of the mushroom methanolic extract and find the correlation between the phenolics contents and their relative antioxidant activity to identified the natural antioxidant source of the wild edible mushroom M. mastoidea.
Abstract: Objective: Report the antioxidant activity, phenolic profile of the mushroom methanolic extract and find the correlation between the phenolics contents and their relative antioxidant activity to identified the natural antioxidant source of the wild edible mushroom M. mastoidea. Methods: Total phenolics and flavonoids was estimated from dried methanolic extract of the mushroom. The mushroom phenolic compounds was identified by HPLC and free radical, radical scavenging, reducing power, of the mushroom extract was evaluated by adopting various standard methods. Results: The methanolic extract of the mushroom M.mastoidea revealed the presence of total phenolics (5.5±0.151mg/g) and flavonoids (3.6±0.118mg/g). The phenolic acids such as p-hydroxy benzoic acid, vanillic acid, gentisic acid, and coumarin, p-coumaric acid of the mushroom M.mastoidea were identified by HPLC analysis. The results of free radical and radical scavenging activity showed very good superoxide scavenging activity at 5mg/ml (84.91±0.715%) than that with BHT. This may be due to the occurrence of phenolic acids in the mushroom. The correlation analysis results showed linear relation between phenolics content of mushroom methanolic extract and antioxidant assays (R2=0.98, 0.89, 0.92, 0.84 and 0.88, significance at P<0.002 and P<.0.001). Conclusion: The current observations suggested that the mushroom extract exhibited multiple antioxidant activities. So, it can be concluded that the wild edible mushroom M. mastoidea is a source of natural antioxidant.

13 citations

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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
20211
20191
20151
20132
20072
20021