{Reference Type}: Journal Article

{Author}: Ricardo Malheiro；Paula Guedes de Pinho；Sandra Soares；António César da Silva Ferreira；Paula Baptista

{Year}: 2013

{Title}: Volatile biomarkers for wild mushrooms species discrimination

{Tag}: 0

{Star}: 0

{Volume}: 54

{Issue}: 1

{Pages}: 186-194

{ISBN/ISSN}: 0963-9969

{Keywords}: Wild mushrooms；Principal component analysis；Volatiles；Species discrimination；HS–SPME GC/IT–MS；Targeted and non-targeted ana

{Abstract}:Secondary metabolites present in the volatile fraction of six wild mushroom species (Clitocybe odora, Clitocybe fragrans, Hebeloma crustuliniforme, Lepista nuda, Tricholoma fracticum and Tricholoma terreum) were studied, as an attempt to identify compounds capable to distinguish mushroom species for taxonomic and authentication purposes. Volatiles were assessed by headspace solid phase microextraction (HS–SPME) and by gas chromatography/ion-trap mass-spectrometry (GC/IT–MS). By using target analysis, 46 volatiles were grouped in 5 chemical classes: alcohols, aldehydes, ketones, sesquiterpene-like compounds and terpenes. Each species revealed a unique volatile profile, with changes in the dominant chemical class. Aliphatic compounds with eight carbon atoms, such as 3-octanol, 1-octanol and 3-octanone were the most abundant. The non-target approach application, using all HS–SPME–GC–MS data (raw chromatograms) aims to detect a large number of compounds to get a fingerprint of each sample. This procedure, involving previous data treatments as chromatogram data alignments, sample data fingerprints, and multivariate analysis, represents a powerful tool to execute an initial screening of the analytical results, enabling a faster interpretability of the results without time-consuming through identifications and quantifications.Unsupervised signal decomposition techniques such as principal component analysis (PCA) applied both to targeted and non-targeted approaches revealed 11 volatile compounds (3-octanol, 3-octanone, linalool, 1-octanol, 1-pentanol, (E)-2-octen-1-ol, hexanol, hexanal, (E)-2-octenal, ρ-anisaldehyde and sesquiterpene-like compound) in common with an important discriminating power, suggesting that those compounds can play a crucial biomarker role in the characterization of the six wild species of mushrooms.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: Ângela Fernandes；João C   M Barreira；Amilcar L Antonio；M Beatriz P   P Oliveira；Anabela Martins；Isabel C F   R Ferreira

{Year}: 2014

{Title}: Effects of gamma irradiation on chemical composition and antioxidant potential of processed samples of the wild mushroom Macrolepiota

{Tag}: 0

{Star}: 0

{Volume}: 149

{Issue}: 0

{Pages}: 91-98

{ISBN/ISSN}: 0308-8146

{Keywords}: Gamma irradiation；Freezing；Macrolepiota procera；Wild mushroom；Drying；Chemical parameters

{Abstract}: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).

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: Ying Liu；Fan Huang；Hong Yang；S A Ibrahim；Yan-feng Wang；Wen Huang

{Year}: 2014

{Title}: Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms

{Tag}: 0

{Star}: 0

{Volume}: 149

{Issue}: 0

{Pages}: 221 - 225

{ISBN/ISSN}: 0308-8146

{Keywords}: Agaricus bisporus；Freezing；Canning；Salting；Free amino acids；5′-Nucleotides

{Abstract}: In this study, the proximate composition, free amino acids content and 5′-nucleotides in frozen, canned and salted Agaricus bisporus (A. bisporus) were investigated. We found that the three kinds of A. bisporus products were good sources of protein, with amount varying in the ranges of 16.54–24.35 g/100 g (dry weight). Freezing, canning and salting process, followed by 6 months of storage led to a significant reduction in free amino acids, especially tyrosine, alanine, glutamine and cysteine. There were medium levels of MSG-like amino acids in frozen A. bisporus and canned A. bisporus, and low levels of MSG-like amino acids in salted A. bisporus. The mount of flavor 5′-nucleotides in frozen A. bisporus was higher than that of canned and salted A. bisporus. The present study thus suggests that freezing is beneficial for the preservation of A. bisporus.

{Database Provider}: Web of Sciencedirect

{Language}: English