Oxidative stability of soybean oil added to Lentinus edodes and Agaricus blazei mushrooms extracts in an accelerated storage test

Abstract

Purpose

The purpose of this paper is to evaluate the oxidative stability of soybean oil added by Lentinus edodes and Agaricus blezei extracts in accelerated storage test.

Design/methodology/approach

The following treatments were subjected to 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 taken every three days and analyzed for peroxide values and conjugated dienes.

Findings

At the end of 15 days, the treatments TBHQ, A. blazei, L. edodes, Control and BHT showed 6.47, 8.81, 41.53, 71.28 and 78.40 meq/kg, respectively, for peroxide values and 0.37, 0.40, 0.67, 1.07 and 1.00 per cent, respectively, for conjugated dienes.

Originality/value

The research indicates that mushrooms may be a promising source of natural antioxidants. Therefore, natural extracts of mushrooms can be applied to vegetable oils as a way to reduce the degradation caused by lipid oxidation.

Citation

Carolina da Silva, A. and Jorge, N. (2012), "Oxidative stability of soybean oil added to Lentinus edodes and Agaricus blazei mushrooms extracts in an accelerated storage test", Nutrition & Food Science, Vol. 42 No. 1, pp. 34-40. https://doi.org/10.1108/00346651211196519