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Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms

2007Journal article Restricted access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorBaptista, Paula
dc.contributor.authorCorreia, Daniela M.
dc.contributor.authorMorais, Jorge Sá
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2008-09-12T15:50:16Z
dc.date.available2008-09-12T15:50:16Z
dc.date.issued2007
dc.description.abstractThe 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 â-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.en
dc.identifier.citationBarros, Lillian; Baptista, Paula; Correia, Daniela M.; Morais, Jorge Sá; Ferreira, Isabel C.F.R. (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. ISSN 0021-8561. 55:12, p. 4781-4788en
dc.identifier.doi10.1021/jf070407o
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10198/835
dc.language.isoengen
dc.publisherACSen
dc.relationBioactive properties of wild edible mushrooms
dc.subjectMushroomsen
dc.subjectConservation treatmenten
dc.subjectCookingen
dc.subjectChemical compositionen
dc.subjectAntioxidant activityen
dc.titleEffects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushroomsen
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBioactive properties of wild edible mushrooms
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCI/POCI%2FAGR%2F56661%2F2004/PT
oaire.fundingStreamPOCI
person.familyNameBarros
person.familyNameBaptista
person.familyNameMorais
person.familyNameFerreira
person.givenNameLillian
person.givenNamePaula
person.givenNameJorge Sá
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id6E11-BDED-4CB3
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticleen
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