کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6404607 1330906 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom
چکیده انگلیسی


- Different processing technologies were applied to Macrolepiota procera samples.
- Freezing and drying caused significant differences in chemical parameters.
- Gamma irradiation retained the chemical profile of fresh samples.

Mushrooms are very perishable foods, demanding for processing technologies that retain chemical and nutritional characteristics of fresh forms. In this work, the influence of freezing, drying and gamma irradiation on chemical parameters and antioxidant potential of Macrolepiota procera was assessed through one-way ANOVA complemented with principal component analysis. Proximate composition was evaluated by AOAC procedures, while fatty acids, tocopherols and free sugars were determined using chromatographic techniques. Antioxidant activity was measured using in vitro assays. M. procera samples have low energetic values, with moisture and carbohydrates as major nutrients. Linoleic, palmitic and oleic acids were the major fatty acids; δ-tocopherol was the prevalent isoform in fresh, frozen and irradiated samples, while β-tocopherol predominated in dried samples. Trehalose was the most abundant sugar in fresh and irradiated samples, whereas mannitol predominated in frozen and dried samples. Dried samples gave higher DPPH scavenging activity and β-carotene bleaching inhibition; freeze and irradiated samples showed higher reducing power and TBARS formation inhibition, respectively. Overall, freezing and drying caused significant differences in chemical parameters. On the other hand, gamma irradiation revealed the highest capacity to retain chemical profile of fresh samples, which highlights its potential to be explored and validated as an alternative conservation methodology.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 54, Issue 2, December 2013, Pages 493-499
نویسندگان
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