Wild growing mushroom Macrolepiota procera (scop.) Singer: study on chemical composition, biological activities and influence on microbial stability of cooked sausage
2018
Novaković, Aleksandra | Šojić, Branislav | Peulić, Tatjana | Ikonić, Predrag | Radusin, Tanja (https://orcid.org/0000-0001-6404-7922) | Tomšik, Alena | Ilić, Nebojša (https://orcid.org/0000-0002-4187-1916)
A very well-known and appreciated mushroom, Macrolepiota procera (Scop.) Singer, was the subject of chemical profiling and determination of antioxidant and antimicrobial activities, as well as microbial stability of cooked sausages produced with the addition of ethanolic extracts. Among four phenolic compounds, the highest content (0.783 mg/g dw) of cinnamic acid was detected. Polyunsaturated fatty acids were predominant, with linoleic acid as the most prominent one (65.40 %). M. procera ethanolic extract exhibited antioxidant activity tested by five different assays, with the strongest potential in the anti-OH radical activity (IC50= 2.96 µg/mL) and antimicrobial activity against Grampositive bacteria Staphylococcus aureus (MIC/ MBC 0.156 - 0.625 mg/mL) and Gram-negative bacteria Escherichia coli (MIC/ MBC 10 mg/mL). Microbial profile of sausages with the addition of 0.05 ppm of extract has been determined on the 1st and 30th day of storage. After 30 days of storage, the total number of aerobic mesophilic bacteria in sausages with mushroom extract (16.33 cfu/g) was significantly lower (P < 0.05), compared to values registered in control sausages (43.33 cfu/g). This research highlights M. procera as good source of bioactive compounds such as fatty acids and phenolic compounds. The present study provided strong evidence that M. procera extract could be used as effective controlling agent of microbial growth in meat product.
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