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Agaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheese

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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.accessioned2013-01-15T14:39:18Z
dc.date.available2013-01-15T14:39:18Z
dc.date.issued2012
dc.description.abstractMushrooms are widely appreciated all over the world for their nutritional and bioactive properties. They have been considered valuable health foods being a source of many different nutraceuticals, including antioxidant and antimicrobial compounds [1,2]. Agaricus bohusii Bon is an edible and prized mushroom especially common in Serbia and southern Europe. As far as we know, there are no studies about this species. In the present work, a detailed chemical characterization of A. bohusii was performed, including 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). The antifungal preserving properties of the mentioned A. bohusii extract incorporated in cream cheese were also analyzed, using the fungus Penicillium verrucosum var. cyclopium as source of contamination. Comparison of sensory evaluation of cream cheese alone and enriched with A. bohusii extract was recorded. A. bohusii demonstrated to be a rich source of carbohydrates and proteins, containing γ-tocopherol as the only isoform of tocopherols. Polyunsaturated fatty acids 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. verrucosum 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 more acceptable to panelists than cream cheese alone.por
dc.identifier.citationReis, Filipa S.; Stojković, Dejan; Soković, Marina; Glamočlija, Jasmina; Ciric, Ana; Barros, Lillian; Ferreira, Isabel C.F.R. (2012) Agaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheese. In 11º Encontro Nacional de Química dos Alimentos. Bragança. ISBN 978-972-745-132-6por
dc.identifier.isbn978-972-745-132-6
dc.identifier.urihttp://hdl.handle.net/10198/7921
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationBPD/4609/2008
dc.relationStrategic Project - UI 690 - 2011-2012
dc.titleAgaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheesepor
dc.typeconference object
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.conferencePlaceBragançapor
oaire.citation.title11º Encontro Nacional de Química dos Alimentos, 16 a 19 de Setembro de 2012por
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.typeconferenceObjectpor
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