Kinetics and Effect of Storage Temperature on the Browning and Antioxidant Activity of Agaricus bisporus
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Abstract:
The effects of three storage temperatures, viz. 1 ℃, 4 ℃, and 7 ℃, on the superoxide dismutase (SOD) and catalase (CAT) activities, as well as antioxidant activity of Agaricus bisporus were investigated. The correlations between antioxidant capacity, total phenolic content, and ascorbic acid content, as well as the degree of browning of Agaricus bisporus were explored, and a kinetic model for the change in antioxidant activity of Agaricus bisporus during storage was evaluated. The results showed that low temperature storage (1 ℃) could effectively inhibit the decline of total phenolic and ascorbic acid content in Agaricus bisporus during storage; moreover, it could delay the rise and occurrence of the peak values of SOD and CAT activities, maintain a relatively high antioxidant activity, and effectively inhibit browning. The correlation analysis showed that phenols and ascorbic acid played an important role in the antioxidative properties of Agaricus bisporus, and the color change in mushroom was closely related to the antioxidant capacity during storage. L* value, ascorbic acid level, and rate of change in antioxidant capacity (Trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) assays) were obtained based on the Arrhenius equation, and increased with elevated storage temperatures. Using the final model equations, the browning and antioxidant activity of Agaricus bisporus could be predicted rapidly and reliably at storage temperatures ranging from 274.15 K to 280.15 K．
