Effects of gamma irradiation on chemical composition and antioxidant potential of processed samples of the wild mushroom Macrolepiota procera

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Angela Fernandes (Autor) Outra; Joao C M Barreira (Autor) Outra; Amilcar L Antonio (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP; Anabela Martins (Autor) Outra; Isabel C F R Ferreira (Autor) Outra

Revista

Título: Food Chemistry

Vol. 149

Páginas: 91-98

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 14 Citações

Scopus - 24 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-008-GFW

DOI: 10.1016/j.foodchem.2013.10.050

Abstract (EN): 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).

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8