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Effects of gamma irradiation on the chemical composition and antioxidant activity of Lactarius deliciosus L. wild edible mushroom

2013Journal article Open access
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dc.contributor.authorFernandes, Ângela
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBotelho, M. Luísa
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2014-04-28T15:39:07Z
dc.date.available2014-04-28T15:39:07Z
dc.date.issued2013
dc.description.abstractTThe short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. There has been extensive research on finding the most appropriate technology for mushrooms preservation and a particular interest arises for wild species. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products. Herein, the effects of gamma irradiation on Lactarius deliciosus (L. ex Fr.) S. F. Gray chemical composition and antioxidant activity were evaluated in samples submitted to different storage periods (0, 4 and 8 days) at 4 °C. The irradiation treatments were performed in a Co-60 experimental equipment. Nutritional value was accessed by macronutrients analysis and determination of energetic value; fatty acid, sugar and tocopherol profiles were determined by gas chromatography– flame ionization detector, high-performance liquid chromatography (HPLC) refractive index and HPLC fluorescence, respectively. The antioxidant activity was evaluated through radical scavenging activity, reducing power, lipid peroxidation inhibition and phenolics content. The obtained data show that, until 1 kGy, gamma irradiation might provide a useful alternative to ensure the quality and extend the life of mushrooms, since its effects on macronutrients, energetic value, tocopherols and antioxidant activity EC50 values were less significant than the changes caused by storage time. Moreover, the chemical and nutritional composition was similar in irradiated and non-irradiated L. deliciosus samples.por
dc.identifier.citationFernandes, Ângela; Antonio, Amilcar L.; Barreira, João C.M.; Botelho, M. Luisa; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2013). Effects of gamma irradiation on the chemical composition and antioxidant activity of Lactarius deliciosus L. wild edible mushroom. Food and Bioprocess Technology. ISSN 1935-5130. 6:10, p. 2895-2903por
dc.identifier.doi10.1007/s11947-012-0931-5
dc.identifier.urihttp://hdl.handle.net/10198/9432
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relationSFRH/PROTEC/67398/2010
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationStrategic Project - LA 6 - 2011-2012
dc.relationCOMPREHENSIVE STUDY OF THE EFFECTS OF RAYS AND ELECTRON BEAM IN WILD MUSHROOMS: PHYSICO-CHEMICAL, NUTRITIONAL AND BIOACTIVE PARAMETERS
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.subjectGamma irradiationpor
dc.subjectWild mushroomspor
dc.subjectLactarius deliciosuspor
dc.subjectChemical compositionpor
dc.subjectAntioxidant activitypor
dc.titleEffects of gamma irradiation on the chemical composition and antioxidant activity of Lactarius deliciosus L. wild edible mushroompor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardTitleCOMPREHENSIVE STUDY OF THE EFFECTS OF RAYS AND ELECTRON BEAM IN WILD MUSHROOMS: PHYSICO-CHEMICAL, NUTRITIONAL AND BIOACTIVE PARAMETERS
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0006%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F76019%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.citation.endPage2903por
oaire.citation.startPage2895por
oaire.citation.titleFood and Bioprocess Technologypor
oaire.citation.volume6por
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStreamFARH
person.familyNameFernandes
person.familyNameAntonio
person.familyNameBarreira
person.familyNameMartins
person.familyNameFerreira
person.givenNameÂngela
person.givenNameAmilcar L.
person.givenNameJoão C.M.
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
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person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridD-8269-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id54895546900
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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