Jump to main content
Jump to site search


A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts

Abstract

In recent years, mycosterols have emerged as potential functional ingredients for the development of sterol-enriched food products and dietary supplements. Agaricus blazei is a mushroom rich in bioactive compounds. For commercial purposes, their fruiting bodies must obey rigid morphologic criteria. Those not conforming to these criteria are usually discarded, although this does not mean impairment of their content in bioactives. The aim of the present work was to propose the use of commercially discarded A. blazei fruiting bodies for obtaining an extract rich in ergosterol as a fortifier ingredient for yogurts. For extraction Sohxlet technology was used and the highest ergosterol yield (around 12%) was achieved at the 5th cycle, yielding 58.53 ± 1.72 µg of ergosterol per 100 g of mushroom (dry weight). The ergosterol rich extract presented notable antioxidant and antimicrobial potentials, besides no hepatotoxicity. When added to the yogurts it significantly enhanced their antioxidant properties. Furthermore, it did not significantly alter the nutritional or the individual fatty acids profiles of the final dairy products. Thus, A. blazei fruiting bodies that do not conform to the commercial requirements of the market and are normally discarded could be exploited for obtaining a natural high added-value food additive, following the circular bioeconomy concept.

Back to tab navigation

Supplementary files

Publication details

The article was received on 20 Dec 2017, accepted on 06 Feb 2018 and first published on 07 Feb 2018


Article type: Paper
DOI: 10.1039/C7FO02007D
Citation: Food Funct., 2018, Accepted Manuscript
  •   Request permissions

    A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts

    R. Corrêa, L. Barros, A. Fernandes, M. Sokovic, A. Brachtc, R. M. Peralta and I. C. F. R. Ferreira, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C7FO02007D

Search articles by author

Spotlight

Advertisements