AI Article Synopsis
- This study investigated how methanol extracts from two types of mushrooms—Lentinus edodes and Agaricus blazei—affect the preservation of tocopherols (vitamin E compounds) in soybean oil during storage at high temperatures.
- The researchers tested several treatments: control (no antioxidants), TBHQ (synthetic antioxidant), BHT (another synthetic antioxidant), and the mushroom extracts, and evaluated their effectiveness over 15 days at 60 °C.
- Results showed that TBHQ took 13 days to increase oil mass by 0.5%, while A. blazei took 15 days, and tocopherol levels were highest in A. blazei (477.20 mg/kg) compared to TBHQ (
Article Abstract
This study aimed to evaluate the influence of the methanol extracts of mushrooms Lentinus edodes and Agaricus blazei on the retention of tocopherols in soybean oil, when subjected to an accelerated storage test. The following treatments were subjected to an accelerated storage test in an oven at 60 °C for 15 days: Control (soybean oil without antioxidants), TBHQ (soybean oil + 100 mg/kg of TBHQ), BHT (soybean oil + 100 mg/kg of BHT), L. edodes (soybean oil + 3,500 mg/kg of L. edodes extract) and A. blazei (soybean oil + 3,500 mg/kg of A. blazei extract). The samples were analyzed for tocopherols naturally present in soybean oil and mass gain. The results showed, the time required to reach a 0.5% increase in mass was 13 days for TBHQ and 15 days for A. blazei. The content of tocopherols for TBHQ was 457.50 mg/kg and the A. blazei, 477.20 mg/kg.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4033733 | PMC |
| http://dx.doi.org/10.1007/s13197-012-0623-1 | DOI Listing |
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