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Chemical profile of Macrolepiota procera wild mushroom submitted to different processing technologies

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dc.contributor.authorFernandes, Ângela
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2014-03-27T16:05:13Z
dc.date.available2014-03-27T16:05:13Z
dc.date.issued2013
dc.description.abstractMushrooms are very perishable food products and therefore tend to lose quality immediately after harvest. Extended shelf-life is an imperative factor to increase the profitability and availability of any food product, since it offers the possibility of developing markets at a greater distance [1,2]. Independently of the applied processing technology, any food product should retain the chemical and nutritional characteristics that typify its fresh form. In this work, the influence of freezing, drying and gamma-irradiating on the chemical parameters of Macrolepiota procera, one of the most appreciated wild mushrooms, was assessed through a principal component analysis. Fruiting bodies were obtained in Trás-os-Montes, in the Northeast of Portugal, in November 2011. The irradiation was performed in experimental equipment with four 60Co sources at 0.6 kGy. The samples were submitted to different processing technologies: freezing (at -20 ºC in a freezer), drying (at 30 ºC in an oven) and gamma irradiation in fresh samples. Proximate composition was evaluated by official procedures, fatty acids were analysed by gas-chromatography coupled to flame ionization detection (GC-FID), while sugars and tocopherols were determined by high performance liquid chromatography (HPLC) coupled to refraction index (RI) and fluorescence detectors, respectively. Dried and irradiated samples exhibited higher percentages of saturated fatty acids (SFA), while monounsaturated fatty acids (MUFA) were higher in irradiated samples and polyunsaturated fatty acids (PUFA) reached maximal values in frozen samples; -tocopherol and -tocopherol were the vitamers with the highest variability, but other statistical differences could be observed, proving that the tocopherols profiles obtained for each processed samples were quite dissimilar. Dried samples gave the highest total free sugars content (19.3 g/100 g dw), presenting the highest levels of mannitol (11.4 g/100 g dw). The highest concentrations of trehalose (10.2 g/100 g dw) and melezitose (1.42 g/100 g dw) were found in irradiated samples, while fructose (0.17 g/100 g dw) was the highest in frozen samples. Overall, gamma irradiation was the processing technology with the highest capacity to retain the chemical profile presented by fresh samples, indicating its high potential to be developed as an alternative conservation methodology.por
dc.identifier.citationFernandes, Ângela; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2013). Chemical profile of Macrolepiota procera wild mushroom submitted to different processing technologies. In 1st International Symposium on Profiling. Almada. ISBN 978-989-98415-5-0por
dc.identifier.isbn978-989-98415-5-0
dc.identifier.urihttp://hdl.handle.net/10198/9392
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationStrategic Project - LA 6 - 2011-2012
dc.titleChemical profile of Macrolepiota procera wild mushroom submitted to different processing technologiespor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F76019%2F2011/PT
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.citation.conferencePlaceCaparica – Portugalpor
oaire.citation.title1st International Symposium on Profilingpor
oaire.fundingStreamSFRH
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
person.familyNameFernandes
person.familyNameAntonio
person.familyNameMartins
person.familyNameFerreira
person.givenNameÂngela
person.givenNameAmilcar L.
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id44560921900
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.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
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