ArticleJournal of food science and technology2019
In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed, 61 citations in OpenAlex.
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- The two faces of Coprinus comatus-Functional properties and potential hazards.Phytotherapy research : PTR · 2020Review
- Determination of antioxidant activities and chemical composition of sequential fractions of five edible mushrooms from Turkey.Journal of food science and technology · 2020Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the effect of in vitro digestion on the antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of five edible mushrooms after subjected to four domestic cooking; namely, boiling, microwaving, steaming and pressure-cooking. The water extracts of raw (uncooked), cooked and in vitro digested mushrooms were compared for their water-soluble phenolic content (WPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), radical scavenging activity (TEAC and DPPH), anti-α-amylase and anti-α-glucosidase activities. Among the raw samples,
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