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Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese

2012Journal article Open access
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dc.contributor.authorReis, Filipa S.
dc.contributor.authorStojković, Dejan
dc.contributor.authorSoković, Marina
dc.contributor.authorGlamočlija, Jasmina
dc.contributor.authorĆirić, Ana
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2012-08-21T10:01:52Z
dc.date.available2012-08-21T10:01:52Z
dc.date.issued2012
dc.description.abstractAgaricus bohusii Bon is an edible and prized mushroom especially common in Serbia and southern Europe. Herein, this species was chemically characterized by evaluation of nutritional value (e.g. macromolecules, free sugars and fatty acids), bioactive compounds (e.g. tocopherols, phenolic compounds and organic acids), and antioxidant activity of its methanolic extract (e.g. scavenging activity, reducing power and inhibition of lipid peroxidation). Its antifungal preserving properties were also evaluated after incorporation of A. bohusii extract in cream cheese, using fungus Penicillium verucosum var. cyclopium as source contaminant. Comparison of sensory evaluation of cream cheese alone and enriched with A. bohusii extract was recorded. According to our findings, A. bohusii was rich source of carbohydrates and proteins, containing γ-tocopherol as the only isoform of tocopherols. Polyunsaturated fatty acids also predominated over mono and unsaturated fatty acids. p-Hydroxybenzoic and p-coumaric acids were the phenolic acids identified in the studied sample; two related compounds were found in higher amounts: γ-L-glutaminyl-4-hydroxybenzene and cinnamic acid. Malic, oxalic and fumaric acids were the organic acids identified and quantified in A. bohusii. High concentration of total phenolics was in correlation with strong antioxidant capacity. Methanol extract successfully inhibited development of P. verucosum var. cyclopium in cream cheese, tested at room temperature after 7 days of inoculation. Sensory evaluation showed cream cheese in combination with A. bohusii extract slightly more acceptable to panelists than cream cheese alone.por
dc.identifier.citationReis, Filipa S.; Stojković, Dejan; Soković, Marina; Glamočlija, Jasmina; Cirić, Ana Barros, Lillian; Ferreira, Isabel C.F.R. (2012). Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese. Food Research International. ISSN 0963-9969. 48:2, p. 620–626por
dc.identifier.doi10.1016/j.foodres.2012.06.013
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/7371
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationSFRH/BPD/4609/2008
dc.relationStrategic Project - UI 690 - 2011-2012
dc.subjectAgaricus bohusiipor
dc.subjectChemical characterizationpor
dc.subjectAntioxidant activitypor
dc.subjectEnriched cream cheesepor
dc.subjectAntifungal preservationpor
dc.subjectSensory evaluationpor
dc.titleChemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheesepor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage626por
oaire.citation.startPage620por
oaire.citation.titleFood Research Internationalpor
oaire.citation.volume48por
oaire.fundingStream6817 - DCRRNI ID
person.familyNameReis
person.familyNameBarros
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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