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Effects of gamma irradiation on the fatty acids profile of Lactarius deliciosus wild mushroom

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dc.contributor.authorFernandes, Ângela
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorBarros, Lillian
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2012-06-06T10:38:31Z
dc.date.available2012-06-06T10:38:31Z
dc.date.issued2012
dc.description.abstractThe short shelf-life of mushrooms (1-3 days at ambient temperature) is an impediment to the distribution and marketing of the fresh product. Despite of the immense popularity of this food all over the world data regarding alternative technologies to increase mushrooms shelf-life are scarce. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products and is regulated in the European Union by the Directive 1999/2/EC. Herein, the influence of gamma irradiation dose (0.5 and 1 kGy) over the fatty acids profile of Lactarius deliciosus L. wild mushroom, collected in the Northeast of Portugal (November 2011), was evaluated by gas-chromatography coupled to flame ionization detection (GC-FID). The analyses were performed after 0 (control), 4 and 8 days of storage at 4 oC. The control and the irradiated samples revealed an identical profile, with C18:0 (stearic acid), C18:2n6c (linoleic acid), C18:1n9c (oleic acid) and C16:0 (palmitic acid) as the main fatty acids. These results are in agreement to the reported by our research group in a previous study with nutritional characterization of this species [1]. Nevertheless, some differences were found in the percentage of some fatty acids in the different samples. For instance, control sample (non-irradiated) after 8 days of storage, showed a lower C18n1n9 percentage (decreased from 8 to 4.4%) contributing to a decrase in MUFA levels. Otherwise, in the sample irradiated with 0.5 kGy the percentage of the mentioned fatty acid did not changed until day 8. Overall, irradiation could be an alternative to ensure the quality and extend the life of mushrooms, protecting their fatty acids composition.por
dc.identifier.citationFernandes, Ângela; Oliveira, M. Beatriz P.P.; Antonio, Amilcar L.; Barros, Lillian; Martins, Anabela; Ferreira, Isabel C.F.R. (2012). Effects of gamma irradiation on the fatty acids profile of Lactarius deliciosus wild mushroom. In NEEFood - The First North and East European Congress on Food. St. Petersburg, Russiapor
dc.identifier.urihttp://hdl.handle.net/10198/7016
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationPortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
dc.subjectWild mushroompor
dc.subjectLactarius deliciosuspor
dc.subjectGamma irradiationpor
dc.subjectFatty acidspor
dc.titleEffects of gamma irradiation on the fatty acids profile of Lactarius deliciosus wild mushroompor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitlePortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F110062%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F76019%2F2011/PT
oaire.citation.conferencePlace22-24 April, St Petersburg, Russiapor
oaire.citation.titleThe First North and East European Congress on Food - NEEFoodpor
oaire.fundingStream5876-PPCDTI
oaire.fundingStreamSFRH
person.familyNameFernandes
person.familyNameAntonio
person.familyNameBarros
person.familyNameMartins
person.familyNameFerreira
person.givenNameÂngela
person.givenNameAmilcar L.
person.givenNameLillian
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id9616-35CB-D001
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridJ-3600-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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