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Effects of gamma radiation on chemical composition of processed samples of the wild mushroom Macrolepiota procera

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dc.contributor.authorFernandes, Ângela
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-05-22T15:12:18Z
dc.date.available2013-05-22T15:12:18Z
dc.date.issued2013
dc.description.abstractMushrooms are rapidly perishable and they start deteriorating within a day after harvest. Therefore, fresh mushrooms have to be processed to extend their shelf life for off-season use. Among the various methods employed for preservation, freezing and drying are the most used technologies, but food irradiation has also been suggested by many investigators as a very promising technique for storage.In the present work, gamma radiation effects on Macrolepiota procera processed samples were evaluated, comparing the chemical composition of irradiated fresh, frozen and dried mushrooms. Fruiting bodies were obtained in Trás-os-Montes, in the Northeast of Portugal, in November 2011. The samples were submitted to the following processing technologies: freezing (at -20 ºC in a freezer) and drying (at 30 ºC in an oven). Fresh, frozen and dried samples were submitted to gamma irradiation, performed in experimental equipment with four Co-60 sources, at 0.5 and 1 kGy. Proximate composition was evaluated by official procedures, fatty acids were analysed by gas-chromatography coupled to flame ionization detection (GC-FID), while sugars and tocopherols were determined by high performance liquid chromatography (HPLC) coupled to refraction index (RI) and fluorescence detectors, respectively. A linear discriminant analysis revealed that chemical profiles obtained for each processing technology showed higher accuracy in defining the individual clusters corresponding to the naturally occurring groups, indicating that the tested gamma irradiation dose caused weaker changes in the samples. M. procera gamma irradiation attenuated the effects caused by oven-drying or freezing; for example, combining the freeze treatment with a 0.5 kGy dose preserved the amount of total tocopherols. Therefore, rather than a conservation methodology per si, gamma irradiation might act as a useful adjuvant to other conservation techniques such as freezing or oven-drying.por
dc.identifier.citationFernandes, Ângela; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2013). Effects of gamma radiation on chemical composition of processed samples of the wild mushroom Macrolepiota procera. In Euro Food Chem XVII. Istanbul. ISBN 978-605-63935-0-1por
dc.identifier.isbn978-605-63935-0-1
dc.identifier.urihttp://hdl.handle.net/10198/8420
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationStrategic Project - LA 6 - 2011-2012
dc.subjectWild mushroompor
dc.subjectMacrolepiota procerapor
dc.subjectGamma irradiationpor
dc.subjectProcessed samplespor
dc.subjectChemical parameterspor
dc.titleEffects of gamma radiation on chemical composition of processed samples of the wild mushroom Macrolepiota procerapor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0006%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F76019%2F2011/PT
oaire.citation.conferencePlace7-10 May 2013, Istanbul, Turkeypor
oaire.citation.titleEuro Food Chem XVIIpor
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStreamSFRH
person.familyNameFernandes
person.familyNameAntonio
person.familyNameMartins
person.familyNameFerreira
person.givenNameÂngela
person.givenNameAmilcar L.
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id7203013518
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.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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