Fernandes, ÂngelaBarreira, João C.M.Antonio, Amilcar L.Oliveira, BeatrizMartins, AnabelaFerreira, Isabel C.F.R.2014-05-132014-05-132014Ferrreira, 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. 91-980308-8146http://hdl.handle.net/10198/9500It 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).engWild mushroomMacrolepiota proceraGamma irradiationDryingFreezingChemical parametersjournal article10.1016/j.foodchem.2013.10.050