کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2060444 | 1076322 | 2013 | 6 صفحه PDF | دانلود رایگان |

Indole compounds were found in the fruiting bodies of selected mushroom species both before and after thermal processing. On the basis of HPLC analyses the following indole compounds were detected: l-tryptophan, 5-hydroxytryptophan, 5-methyltryptophan, tryptamine, 5-methyltryptamine, serotonin, indole and melatonin. The compound that was present in the largest amounts in the methanolic extracts from unprocessed mushrooms was 5-hydroxytryptophan in the amount of 7.32 mg/100 g DW in the case of the fruiting bodies of Auricularia polytricha; 15.83 in Suillus bovinus; 22.94 in Macrolepiota procera, and 24.83 in Lentinula edodes. In the methanolic extracts from thermally processed mushrooms the amount of 5-hydroxytryptophan was: 3.52 mg/100 g DW in the case of A. polytricha; 5.65 for Leccinum scabrum and 10.11 for M. procera. In addition, serotonin was found in unprocessed fruiting bodies of two mushroom species: 1.03 mg/100 g DW in L. edodes and 13.99 in L. scabrum, and also in thermally processed mushrooms.
► Analysis of indole compounds in unprocessed and in thermal processed edible mushrooms.
► The largest amount of l-tryptophan and 5-hydroxytrypyophan were investigated with antidepressant activity.
► The highest total amounts of indole compounds are in unprocessed and in processed Jersey cow mushroom.
► The greatest variety of indole compounds are found in unprocessed and in processed Parasol mushroom.
Journal: Mycoscience - Volume 54, Issue 5, September 2013, Pages 321–326