Vitamins, phenolics and antioxidant activity of culinary prepared Suillus luteus (L.) Roussel mushroom

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.