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Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

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dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorGünaydi, Tuğba
dc.contributor.authorAlkan, Hasan
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:42Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:42Z
dc.date.issued2017
dc.description.abstractDue to its exquisite odor and taste, Boletus edulis Bull.: Fr. mushroom is being increasingly used throughout the world. However, the availability of this product is highly restrained by its seasonality and perishability, demanding special care to keep its quality. Furthermore, mushrooms are often distributed in sliced form, and the slicing operation requires special treatments, besides augmenting the possibility of microbial contamination. Some techniques are currently applied to sliced mushrooms, but these processes had adverse effects on nutrients, odor, texture and taste, besides requiring expensive equipment. Food irradiation is being studied as an alternative technology to improve the quality and durability of determined products, having been previously applied in several mushroom species. Herein, gamma irradiation was applied to dried and sliced samples of B. edulis, at high doses (2, 6 and 10 kGy), and the effects on nutritional, chemical and antioxidant parameters were evaluated throughout storage (6 and 12 months). The results obtained for the chemical parameters do not advised storing B. edulis for such extended periods, since some relevant changes were detected, especially in samples stored for 12 months. In general, the gamma irradiation treatment did not cause further changes in the chemical composition, besides having a slightly positive effect in keeping the antioxidant activity and most of the bioactive compounds profiled in this work, contributing to maintain the potential health effects of this exquisite food, even after extended storage periods.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology, COMPETE/QREN/EU - strategic projects PEst-OE/AGR/UI0690/2014 (CIMO) and PEst-C/EQB/LA0006/2014 (REQUIMTE), FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement (PT2020UID/QUI/50006/2013 - POCI/01/0145/FERDER/007265). A. Fernandes and J.C.M. Barreira thank FCT for their grants SFRH/BD/76019/2011 and SFRH/BPD/72802/2010, respectively.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Ângela; Barreira, João C.M.; Günaydi, Tuğba; Alkan, Hasan; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2017). Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom. Food Control. ISSN 0956-7135. 72, p. 328-337en_EN
dc.identifier.doi10.1016/j.foodcont.2016.04.044pt_PT
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10198/15315
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationPEst-C/EQB/LA0006/2014
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.subjectBoletus edulisen_EN
dc.subjectExtended storageen_EN
dc.subjectGamma irradiationen_EN
dc.subjectSlicingen_EN
dc.subjectWild mushroomsen_EN
dc.titleEffect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroomen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F76019%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameFernandes
person.familyNameBarreira
person.familyNameAntonio
person.familyNameMartins
person.familyNameFerreira
person.givenNameÂngela
person.givenNameJoão C.M.
person.givenNameAmilcar L.
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
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person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridJ-1960-2014
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54895546900
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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