Effects of gamma irradiation on chemical composition and antioxidant potential of processed samples of the wild mushroom Macrolepiota procera

被引：26

作者：

Fernandes, Angela ^{[1
,2
]}

Barreira, Joao C. M. ^{[1
,2
]}

Antonio, Amilcar L. ^{[1
,3
,4
]}

Oliveira, M. Beatriz P. P. ^{[2
]}

Martins, Anabela ^{[1
]}

Ferreira, Isabel C. F. R. ^{[1
]}

机构：

[1] Inst Politecn Braganca, CIMO ESA, P-5301855 Braganca, Portugal

[2] Univ Porto, Fac Farm, REQUIMTE Dept Ciencias Quim, P-4050313 Oporto, Portugal

[3] IST, ITN, P-2686953 Sacavem, Portugal

[4] Univ Salamanca, Dept Fis Fundamental, E-37008 Salamanca, Spain

来源：

FOOD CHEMISTRY | 2014年 / 149卷

关键词：

Wild mushroom; Macrolepiota procera; Gamma irradiation; Drying; Freezing; Chemical parameters; APPRECIATED CULTIVATED MUSHROOMS; NUTRITIONAL-VALUE; QUALITY; PROFILE;

D O I：

10.1016/j.foodchem.2013.10.050

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

It was previously demonstrated that gamma irradiation was the processing technology with the highest capacity to maintain the chemical profile of fresh Macrolepiota procera wild mushroom, when compared to freeze-dried or oven-dried samples. Herein, it was aimed to evaluate gamma irradiation effects on processed samples. Chemical composition and antioxidant potential of irradiated (0.5 and 1 kGy) fresh, frozen and dried samples were determined by chromatographic techniques and in vitro assays, respectively. M. procera irradiation attenuated the effects caused by oven-drying or freezing; combining freeze treatment with 0.5 kGy dose preserved total tocopherols. Rather than a conservation methodology, gamma irradiation might act as a useful adjuvant to other conservation techniques (e.g., freezing or oven-drying). (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：91 / 98

页数：8

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