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Gamma irradiation preserves nutritional and chemical composition of Agaricus bisporus Portobello

2019Conference 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.authorCabo Verde, Sandra
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorSantos, Pedro M.P.
dc.contributor.authorGonzález-Paramás, Ana María
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2019-06-19T14:31:23Z
dc.date.available2019-06-19T14:31:23Z
dc.date.issued2019
dc.description.abstractMushrooms are being increasingly produced and consumed, but their high perishability still represents a major drawback for commercial purposes. Besides the main effect of increasing the product shelf-life, the conservation technologies should be the most innocuous possible for the consumers. Among the current approaches, irradiation technologies seem to represent interesting alternatives [1, 2]. The present work reports the effects of gamma radiation (1, 2 and 5 kGy) and storage time (0, 4 and 8 days at 5 °C) on the nutritional (moisture, fat, proteins, ash, carbohydrates and energy) and chemical composition (free sugars, ergosterol, tocopherols, organic acids and fatty acids) of Agaricus bisporus Portobello fresh samples, andthe results were compared with control samples (0 kGy, non-irradiated). The irradiation was performed in a Co-60 experimental four sources chamber. The proximate composition was evaluated by AOAC official procedures. Free sugars, ergosterol and tocopherols were determined using high performance liquid chromatography coupled to a refraction index, UV and fluorescence detector, respectively; organic acids were determined using ultrafast liquid chromatography coupled to a diode array detector, while fatty acids were determined using a gas chromatography coupled to a flame ionization detector [3]. Irradiation dose did not exert any remarkably negative effect over the nutritional parameters of stored (up to 8 days) Portobello samples, specifically the irradiated samples at 5 kGy indicated a preserved nutritional profile with the highest levels of protein. It was possible to observe the maintenance of fructose, mannitol and trehalose contents in the irradiated samples, along storage time. All the applied doses also preserved the total organic acids (oxalic, quinic and malic acids) in relation to the control sample. A higher ergosterol level was found in samples irradiated at 2 kGy, while the highest percentages of C16:0 (8.6%) were found in samples treated with 5 kGy. Gamma irradiation was effective in maintaining nutritional and chemical profiles throughout the assayed time intervals. Accordingly, this technology might represent an effective preservation approach for Portobello mushrooms.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019), C2TN (UID/Multi/04349/2013), L. Barros, J. Barreira and A. Fernandes contracts. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural®; and to FEEI through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCardoso, Rossana V.C.; Fernandes, Ângela; Barreira, João C.M.; Cabo Verde, Sandra; Antonio, Amilcar L.; Santos, Pedro M.P.; Gonzaléz-Paramás, Ana M.; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Gamma irradiation preserves nutritional and chemical composition of Agaricus. In XX EuroFoodChem Conference. Porto. ISBN 978-989-8124-26-5pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/19347
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectGamma irradiationpt_PT
dc.subjectAgaricus bisporus Portobellopt_PT
dc.titleGamma irradiation preserves nutritional and chemical composition of Agaricus bisporus Portobellopt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F04349%2F2013/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.titleXX EuroFoodChem Conferencept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream5876
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.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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