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Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms.
J Agric Food Chem. 2007 Jun 13; 55(12):4781-8.JA

Abstract

The effects of processing and cooking practices on the chemical composition and antioxidant activity of Portuguese wild edible mushroom species (Lactarius deliciosus, Macrolepiota mastoidea, Macrolepiota procera, and Sarcodon imbricatus) were investigated. Dried, frozen, and cooked samples were analyzed for proximate constituents (moisture, fat, crude protein, ash, and carbohydrates) and nutritional value. Fatty acid and sugar profiles were also obtained by gas-liquid chromatography/flame ionization detection and high-performance liquid chromatography/refraction index, respectively. The antioxidant properties were evaluated by several biochemical assays: 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, reducing power, inhibition of beta-carotene bleaching, and inhibition of lipid peroxidation in brain tissue using thiobarbituric acid reactive substances. Results of this study show that mushroom species and processing and cooking practices are all effective determinants for either chemical composition or antioxidant properties. Cooked samples proved to have lower nutrient concentrations and lower antioxidant activities than either dried or frozen samples. In what concerns fatty acids and sugar individual profiles, only cooking proved to be relevant: The cooked samples presented higher monounsaturated fatty acid and lower polyunsaturated fatty acid and sugars contents.

Authors+Show Affiliations

CIMO/Escola Superior AgrAria, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17497883

Citation

Barros, Lillian, et al. "Effects of Conservation Treatment and Cooking On the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms." Journal of Agricultural and Food Chemistry, vol. 55, no. 12, 2007, pp. 4781-8.
Barros L, Baptista P, Correia DM, et al. Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. J Agric Food Chem. 2007;55(12):4781-8.
Barros, L., Baptista, P., Correia, D. M., Morais, J. S., & Ferreira, I. C. (2007). Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. Journal of Agricultural and Food Chemistry, 55(12), 4781-8.
Barros L, et al. Effects of Conservation Treatment and Cooking On the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms. J Agric Food Chem. 2007 Jun 13;55(12):4781-8. PubMed PMID: 17497883.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. AU - Barros,Lillian, AU - Baptista,Paula, AU - Correia,Daniela M, AU - Morais,Jorge Sá, AU - Ferreira,Isabel C F R, Y1 - 2007/05/12/ PY - 2007/5/15/pubmed PY - 2007/9/13/medline PY - 2007/5/15/entrez SP - 4781 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 12 N2 - The effects of processing and cooking practices on the chemical composition and antioxidant activity of Portuguese wild edible mushroom species (Lactarius deliciosus, Macrolepiota mastoidea, Macrolepiota procera, and Sarcodon imbricatus) were investigated. Dried, frozen, and cooked samples were analyzed for proximate constituents (moisture, fat, crude protein, ash, and carbohydrates) and nutritional value. Fatty acid and sugar profiles were also obtained by gas-liquid chromatography/flame ionization detection and high-performance liquid chromatography/refraction index, respectively. The antioxidant properties were evaluated by several biochemical assays: 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, reducing power, inhibition of beta-carotene bleaching, and inhibition of lipid peroxidation in brain tissue using thiobarbituric acid reactive substances. Results of this study show that mushroom species and processing and cooking practices are all effective determinants for either chemical composition or antioxidant properties. Cooked samples proved to have lower nutrient concentrations and lower antioxidant activities than either dried or frozen samples. In what concerns fatty acids and sugar individual profiles, only cooking proved to be relevant: The cooked samples presented higher monounsaturated fatty acid and lower polyunsaturated fatty acid and sugars contents. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17497883/Effects_of_conservation_treatment_and_cooking_on_the_chemical_composition_and_antioxidant_activity_of_Portuguese_wild_edible_mushrooms_ L2 - https://doi.org/10.1021/jf070407o DB - PRIME DP - Unbound Medicine ER -