Publication
Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom
| Summary: | 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. |
|---|---|
| Main Authors: | Fernandes, Ângela |
| Other Authors: | Barros, Lillian; Barreira, João C.M.; Antonio, Amilcar L.; Oliveira, Beatriz; Martins, Anabela; Ferreira, Isabel C.F.R. |
| Subject: | Processing technology Macrolepiota procera Chemical composition Antioxidant activity Freezing/Drying/Gamma-irradiation |
| Year: | 2013 |
| Country: | Portugal |
| Document type: | article |
| Access type: | open access |
| Associated institution: | Instituto Politécnico de Bragança |
| Language: | English |
| Origin: | Biblioteca Digital do IPB |
| _version_ | 1863850861409599488 |
|---|---|
| author | Fernandes, Ângela |
| author2 | Barros, Lillian Barreira, João C.M. Antonio, Amilcar L. Oliveira, Beatriz Martins, Anabela Ferreira, Isabel C.F.R. |
| author2_role | author author author author author author |
| author_facet | Fernandes, Ângela Barros, Lillian Barreira, João C.M. Antonio, Amilcar L. Oliveira, Beatriz Martins, Anabela Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Fernandes, Ângela\",\"Person.identifier.orcid\":\"0000-0002-0157-9873\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Barreira, João C.M.\",\"Person.identifier.orcid\":\"0000-0003-1233-0990\"},{\"Person.name\":\"Antonio, Amilcar L.\",\"Person.identifier.orcid\":\"0000-0001-8271-9964\"},{\"Person.name\":\"Oliveira, Beatriz\"},{\"Person.name\":\"Martins, Anabela\",\"Person.identifier.orcid\":\"0000-0001-6218-4413\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Fernandes, Ângela Barros, Lillian Barreira, João C.M. Antonio, Amilcar L. Oliveira, Beatriz Martins, Anabela Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2013-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2013-08-20T09:25:48Z |
| datacite.date.embargoed.fl_str_mv | 2013-08-20T09:25:48Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Processing technology Macrolepiota procera Chemical composition Antioxidant activity Freezing/Drying/Gamma-irradiation |
| datacite.titles.title.fl_str_mv | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Fernandes, Ângela Barros, Lillian Barreira, João C.M. Antonio, Amilcar L. Oliveira, Beatriz Martins, Anabela Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2013-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2013-08-20T09:25:48Z |
| dc.date.embargoed.fl_str_mv | 2013-08-20T09:25:48Z |
| dc.format.none.fl_str_mv | application/pdf application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/8594 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Processing technology Macrolepiota procera Chemical composition Antioxidant activity Freezing/Drying/Gamma-irradiation |
| dc.title.fl_str_mv | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/e874a8eb-81a9-4482-8213-017a102c19e0/download |
| funding.funder.alternateName_str_mv | FCT FCT FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6820 - DCRRNI ID FARH |
| id | ipb_ff01fbfcb27a4fccb7b6faf43c63f75a |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/8594 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/8594 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Fernandes, Ângela Fernandes, Ângela https://www.ciencia-id.pt/2015-0434-AE7C 2015-0434-AE7C http://orcid.org/0000-0002-0157-9873 0000-0002-0157-9873 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Barreira, João C.M. Barreira, João C.M. http://orcid.org/0000-0003-1233-0990 0000-0003-1233-0990 Antonio, Amilcar L. Antonio, Amilcar L. https://www.ciencia-id.pt/1014-5259-DE86 1014-5259-DE86 http://orcid.org/0000-0001-8271-9964 0000-0001-8271-9964 Oliveira, Beatriz Martins, Anabela Martins, Anabela https://www.ciencia-id.pt/7B18-A810-6B93 7B18-A810-6B93 http://orcid.org/0000-0001-6218-4413 0000-0001-6218-4413 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2013 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engElsevierporMushrooms 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.application/pdfapplication/pdfporEffects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroomPersonalFernandes, ÂngelaDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadFernandesÂngelaCiência IDhttps://www.ciencia-id.pt2015-0434-AE7CORCIDhttp://orcid.org0000-0002-0157-9873PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalBarreira, João C.M.DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81BarreiraJoão C.M.ORCIDhttp://orcid.org0000-0003-1233-0990Researcher IDhttps://www.researcherid.comD-8269-2013Scopus Author IDhttps://www.scopus.com54895546900PersonalAntonio, Amilcar L.DSpacehttp://dspace.org/items/4b23e496-8d11-4ff5-a8ec-e1c2235e5a28DSpacehttp://dspace.org/items/4b23e496-8d11-4ff5-a8ec-e1c2235e5a28AntonioAmilcar L.Ciência IDhttps://www.ciencia-id.pt1014-5259-DE86ORCIDhttp://orcid.org0000-0001-8271-9964Researcher IDhttps://www.researcherid.comJ-1960-2014Scopus Author IDhttps://www.scopus.com44560921900Oliveira, BeatrizPersonalMartins, AnabelaDSpacehttp://dspace.org/items/383370dd-10e5-40e6-9a15-f2201fe95581DSpacehttp://dspace.org/items/383370dd-10e5-40e6-9a15-f2201fe95581MartinsAnabelaCiência IDhttps://www.ciencia-id.pt7B18-A810-6B93ORCIDhttp://orcid.org0000-0001-6218-4413Researcher IDhttps://www.researcherid.comG-5488-2013Scopus Author IDhttps://www.scopus.com7203013518PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0023-64382013-08-20T09:25:48Z20132013-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/8594http://purl.org/coar/access_right/c_abf2open accessProcessing technologyMacrolepiota proceraChemical compositionAntioxidant activityFreezing/Drying/Gamma-irradiation772462 bytes546609 bytesFundação para a Ciência e a TecnologiaStrategic Project - UI 690 - 2011-20126817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaStrategic Project - LA 6 - 2011-20126820 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaCOMPREHENSIVE STUDY OF THE EFFECTS OF RAYS AND ELECTRON BEAM IN WILD MUSHROOMS: PHYSICO-CHEMICAL, NUTRITIONAL AND BIOACTIVE PARAMETERSFARHCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYSCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/e874a8eb-81a9-4482-8213-017a102c19e0/downloadhttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/f630dc74-25ce-4699-a56b-ae4908a8138f/downloadLWT- Food Science and Technology54493499 |
| spellingShingle | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom Fernandes, Ângela Processing technology Macrolepiota procera Chemical composition Antioxidant activity Freezing/Drying/Gamma-irradiation |
| subject.fl_str_mv | Processing technology Macrolepiota procera Chemical composition Antioxidant activity Freezing/Drying/Gamma-irradiation |
| title | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom |
| title_full | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom |
| title_fullStr | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom |
| title_full_unstemmed | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom |
| title_short | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom |
| title_sort | Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom |
| topic | Processing technology Macrolepiota procera Chemical composition Antioxidant activity Freezing/Drying/Gamma-irradiation |
| topic_facet | Processing technology Macrolepiota procera Chemical composition Antioxidant activity Freezing/Drying/Gamma-irradiation |
| url | http://hdl.handle.net/10198/8594 |
| visible | 1 |