Papoutsis, Konstantinos
- University College Dublin
Sammanfattning
Pulsed light (PL) is currently done for the stimulation of vitamin D-2 in mushrooms. Most studies done on mushrooms have focused on the effect of different PL intensities on vitamin D-2 synthesis. Apart from vitamin D-2 stimulation, PL may affect the content of other volatile or non-volatile compounds. Additionally, conditions at which mushrooms are stored after PL treatment might have an impact on the content of different mushroom compounds. The aim of the current study was to investigate the effect of different storage conditions (ambient temperature in the presence of oxygen, 4 degrees C in the presence of oxygen, ambient temperature under vacuum, and 4 degrees C under vacuum) on vitamin D-2 , total phenolic content (TPC), antioxidant capacity (i.e., 2,2-diphenyl-1- picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC)), as well as individual phenolic and volatile compounds of PL-treated mushrooms, after 24 h storage. Storage conditions significantly affected TPC, CUPRAC, gallic acid, caffeic acid, chlorogenic acid, and quercetin contents. Gallic acid, caffeic acid, and quercetin contents, as well as CUPRAC values were higher in mushrooms treated with PL than the control. Gallic acid was detected only in samples stored under vacuum either at ambient temperature or at 4 degrees C. On the other hand, caffeic acid content was lower in the samples stored under vacuum than those stored in the presence of oxygen, regardless of temperature. Finally, storage conditions significantly affected the contents of volatile compounds of PL-treated mushrooms.
Nyckelord
Edible mushrooms; Bioactive compounds; Sterols; Lentinula edodes; Shiitake
Publicerad i
Food Bioscience
2020, volym: 36, artikelnummer: 100619
Utgivare: ELSEVIER
SLU författare
UKÄ forskningsämne
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.fbio.2020.100619
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/131938