Ganoderma resinaceum and Phlebopus bruchii mushroom extract as an antioxidant in high oleic peanut butter to improve its useful life

Abstract

The present study aimed to evaluate the efficacy of ethanolic extracts from Ganoderma resinaceum (GR) and Phlebopus bruchii (PB) in extending the shelf life of high-oleic peanut butter by inhibiting lipid oxidation. This is the first study to incorporate mushroom extracts into a food lipid matrix to evaluate their preservative capacity. Accelerated oxidation tests were conducted on high-oleic peanut butter supplemented with 0.01% and 0.02% (w/w) GR and PB extracts. The antioxidant activity of these extracts was assessed by measuring peroxide value (PV), conjugated dienes (CD), and nonanal formation over 60 days, and compared to a control (peanut butter) and a positive control (peanut butter with BHT at 0.02% w/w). Results indicated that PV and CD values were significantly lower in samples containing GR and PB extracts compared to the control. Nonanal formation was also reduced in samples with mushroom extracts. The extract concentrations of 0.02% (w/w) GR and PB exhibited the most promising antioxidant effects. These findings suggest that GR and PB extracts possess significant antioxidant properties and have the potential to replace synthetic antioxidants like BHT in extending the shelf life of high-oleic peanut butter without altering the sensory characteristics.