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Effects of electron-beam irradiation on fatty acids profile of Agaricus bisporus Portobello

2018Conference object Open access
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dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorParamás, Ana M.G.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-10-29T11:14:35Z
dc.date.available2018-10-29T11:14:35Z
dc.date.issued2018
dc.description.abstractThe knowledge about the composition of mushrooms used in food has been increasing in recent years, but their high perishability leads to immediate quality losses after harvesting, which is a drawback for the distribution and marketing of the fresh product. Furthermore, mushrooms have a great popularity all over the world, but data on alternative technologies to increase their shelf life of mushrooms are insufficient. Irradiation is a technique recognized as safe and effective for conservation, and is widely used to extend the shelf life of raw foods. This work evaluates the effects of storage time (ST) (0, 4 and 8 days) and electron-beam (EB) irradiation on fatty acids profile (characterized by GC-FID) of fresh samples of Agaricus bisporus Portobello. The irradiation was performed with a 10 MeV energy irradiator at doses of 1, 2 and 5 kGy. ST and EB irradiation had a cooperative effect (i.e., the interaction among factors was significant, p-value < 0.05) over fatty acids profile. Comparing each factor individually, EB had a more noticeable effect than ST; in fact, the differences among fatty acids percentages for each EB dose were significant in all cases except C18:1n9c (oleic acid), while ST had no significant effects on C12:0, C13:0, C15:0, C18:1n9c, C18:2n6t, C18:3n3, C21:0 and MUFA. Linoleic acid (C18:2n6c) was the most abundant acid (≈78%), presenting slightly higher percentages in mushrooms irradiated with 1 kGy, showing in turn a minor decrease after 8 days of storage. Palmitic acid (≈8%) and stearic acid (≈4%), were the other main fatty acids in A. bisporus. Despite the detected differences, mushrooms presented a similar profile either within different EB doses, as well as along ST. Nevertheless, the 4-days storage maintains the fatty acids profile in higher extent than the 8-days storage; likewise, the best EB dose resulted to be 1 kGy.pt_PT
dc.description.sponsorshipFoundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), C2TN (UID/Multi/04349/2013), A. Fernandes grant (SFRH/BPD/114753/2016) and L. Barros contract; European Structural and Investment Funds (ESIF) (Regional Operational Program Norte 2020, Project ValorNatural®); Rural Development Program (Project MicoCoating, PDR2020-101-031472); International Atomic Energy Agency (IAEA) Coordinated Research Project D61024 DEXAFI.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCardoso, Rossana V.C.; Fernandes, Ângela; Barreira, João C.M.; Antonio, Amilcar L.; Cabo Verde, Sandra; Paramás, Ana M.G.; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Effects of electron-beam irradiation on fatty acids profile of Agaricus bisporus Portobello. In UNIFood Conference. Belgrado, Sérviapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/18127
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectElectron-beam irradiationpt_PT
dc.subjectAgaricus bisporus Portobellopt_PT
dc.titleEffects of electron-beam irradiation on fatty acids profile of Agaricus bisporus Portobellopt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F04349%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
oaire.citation.conferencePlaceBelgrado, Sérviapt_PT
oaire.citation.titleUNIFood Conferencept_PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameCardoso
person.familyNameFernandes
person.familyNameBarreira
person.familyNameAntonio
person.familyNameBarros
person.familyNameFerreira
person.givenNameRossana V.C.
person.givenNameÂngela
person.givenNameJoão C.M.
person.givenNameAmilcar L.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id151B-A0B5-8D80
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-6870-0391
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridJ-1960-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57194701579
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id35236343600
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.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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