کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402541 | 1330889 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Vitamins, phenolics and antioxidant activity of culinary prepared Suillus luteus (L.) Roussel mushroom
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Vitamins, phenolics and antioxidant activity of culinary prepared Suillus luteus (L.) Roussel mushroom Vitamins, phenolics and antioxidant activity of culinary prepared Suillus luteus (L.) Roussel mushroom](/preview/png/6402541.png)
چکیده انگلیسی
Unblanched and blanched Suillus luteus (L.) Roussel mushrooms were braised to consumption consistency with rape seed oil (100 g/kg) and NaCl (5 g/kg) and 2 types of culinary product were obtained. Evaluation was carried out on fresh mushrooms, as well as mushroom products as follows: unstored; stored at 20 °C for 48 h; and stored at 4 °C for 48 and 96 h. Braising led to increases in dry matter, basic nutritional components and tocopherols, and decreases in: total polyphenols (46-61%), total flavonoids (71-81%), vitamin C (71-81%), thiamine (71-81%), riboflavin (78%), vitamin B3 (0-13%), vitamin B6 (13-70%) and antioxidant activity using ABTS, DPPH and FRAP assays (70-77%). Storage led to further losses of vitamin C and B-group vitamins. Products stored for 48 h at room temperature showed high total viable counts as well as the presence of yeasts, lactic acid bacteria and Bacillus strains; however, cold-stored products showed no microbiological contamination.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 2, Part 1, December 2014, Pages 701-706
Journal: LWT - Food Science and Technology - Volume 59, Issue 2, Part 1, December 2014, Pages 701-706
نویسندگان
Grażyna Jaworska, Krystyna PogoÅ, Emilia BernaÅ, Aleksandra Skrzypczak, Ireneusz Kapusta,