Use of mushrooms as antioxidants in a lipid oxidation model under indirect and direct oxidation tests: ethanolic extracts of Ganoderma resinaceum and Phlebopus bruchii

Abstract

BACKGROUND: Foods contain lipids that are susceptible to oxidation easily, modifying their sensory properties. These compounds provide characteristic flavors and odors, but unwanted compounds can also be found, such as volatile secondary oxidation products which represent a recurring problem for the industry and consumers. To prevent it, synthetic antioxidants are used, which can have harmful effects on health when consumed chronically. In this work, the antioxidant potential of ethanolic extracts from Ganoderma resinaseum and Phlebophus bruchii were evaluated using an accelerated oxidation test.RESULTS: The composition profile of the extracts was investigated, determining the presence of tryptophan, quinic acid, caffeic acid, and 3,4-DHPG. The antioxidant capacity of the extracts was compared with BHT in sunflower oil oven-heated at 60°C by measuring chemical (peroxide value, p-anisidine value, and conjugated dienes) and volatile (2-octenal, 2-heptenal, and 2,4-decadienal) indicators over 28 days. The peroxide value decreased for both extracts at almost the same level that BHT 0.02% w/w and conjugate dienes decreased in the presence of GR 0.1% w/w, while p-anisidine exhibited a slightly higher decrease for PB 0.1% w/w than for BHT. Volatile secondary oxidation compounds diminish in the sample with 0.1% w/w of extracts indicating that possess significant antioxidant activity. CONCLUSION: Based on these results, both extracts could be proposed as potential antioxidants in foods with high lipid content.