Effects of gamma irradiation on chemical composition and antioxidant potential of processed samples of the wild mushroom Macrolepiota procera
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- 作者：脗ngela Fern ; es ; Jo茫o C.M. Barreira ; Amilcar L. Antonio ; M. Beatriz P.P. Oliveira ; Anabela Martins ; Isabel C.F.R. Ferreira
- 关键词：Wild mushroom ; Macrolepiota procera ; Gamma irradiation ; Drying ; Freezing ; Chemical parameters
- 刊名：Food Chemistry
- 出版年：15 April, 2014
- 年：2014
- 卷：149
- 期：Complete
- 页码：91-98
- 全文大小：461 K
文摘
It was previously demonstrated that gamma irradiation was the processing technology with the highest capacity to maintain the chemical profile of fresh Macrolepiota procera wild mushroom, when compared to freeze-dried or oven-dried samples. Herein, it was aimed to evaluate gamma irradiation effects on processed samples. Chemical composition and antioxidant potential of irradiated (0.5 and 1 kGy) fresh, frozen and dried samples were determined by chromatographic techniques and in vitro assays, respectively. M. procera irradiation attenuated the effects caused by oven-drying or freezing; combining freeze treatment with 0.5 kGy dose preserved total tocopherols. Rather than a conservation methodology, gamma irradiation might act as a useful adjuvant to other conservation techniques (e.g., freezing or oven-drying).