| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 428.43 KB | Adobe PDF | |||
| 461.03 KB | Adobe PDF |
Autores
Fernandes, Ângela
Barreira, João C.M.
Antonio, Amilcar L.
Martins, Anabela
Ferreira, Isabel C.F.R.
Orientador(es)
Resumo(s)
It was previously demonstrated that gamma irradiation was the processing technology with the highest capacity to maintain the chemical profile of fresh Macrolepiota procera wild mushroom, when compared to freeze-dried or oven-dried samples. Herein, it was aimed to evaluate gamma irradiation effects on processed samples. Chemical composition and antioxidant potential of irradiated (0.5 and 1 kGy) fresh, frozen and dried samples were determined by chromatographic techniques and in vitro assays, respectively. M. procera irradiation attenuated the effects caused by oven-drying or freezing; combining freeze treatment with 0.5 kGy dose preserved total tocopherols. Rather than a conservation methodology, gamma irradiation might act as a useful adjuvant to other conservation techniques (e.g., freezing or oven-drying).
Descrição
Palavras-chave
Wild mushroom Macrolepiota procera Gamma irradiation Drying Freezing Chemical parameters
Contexto Educativo
Citação
Ferrreira, Ângela; Barreira, João C.M.; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2014). Effects of gamma irradiation on chemical composition and antioxidant potential of processed samples of the wild mushroom Macrolepiota procera. Food Chemistry. ISSN 0308-8146. 149, p. 91-98
Editora
Elsevier