Evaluation of Hygrocybae Conica extract in food model as functional additive

The purpose of this study was to evaluate the antioxidant wild mushroom extract and the stability of the extract in food modeling system function as antioxidant in preventing or reducing lipid oxidation. Hygrocybae conica extract was analysed for its antioxidant capacity, as measured by DPPH radical scavenging activity assay, I²-carotene bleaching inhibition assay, ABTS Trolox equivalent assay, an…