期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 52, 期 12, 页码 7944-7953出版社
SPRINGER INDIA
DOI: 10.1007/s13197-015-1933-x
关键词
Edible mushrooms; Braising; Vitamins; Antioxidants
资金
- Ministry of Education and Science [N N 312 241739]
- ESF - European Social Fund
Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10 % canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antioxidants. Analyzed mushrooms prepared for consumption fulfilled 7-14 % RDA of vitamin B-1 for healthy adults and 15-35, 18-37 and 1 % RDA of B-2, B-3 and B-3 respectively. Prepared for consumption mushrooms were rich in antioxidants containing in 100 g dry weight 164,601 mg total polyphenols, 19-87 mg total flavonoids, 22.1-27.4 mg L-ascorbic acid, 0.531-1.031 mg beta-carotene, 0.325-0.456 mg lycopene and 38.64-44.49 mg total tocopherols and presented high antioxidant activity against ABTS (4.9-36.5 mmol TE), against DPPH (7.8-21.3 mmol TE) and in FRAP assay (15.0-28.1 mmol Fe2+). Mushrooms prepared for consumption with blanching prior to culinary treatment showed lower antioxidant properties and vitamin content in comparison to mushrooms braised raw.
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