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Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

Jaworska, Grażyna, Pogoń, Krystyna, Skrzypczak, Aleksandra, Bernaś, Emilia
Journal of food science and technology 2015 v.52 no.12 pp. 7944-7953
2,2-diphenyl-1-picrylhydrazyl, Boletus edulis, adults, antioxidant activity, antioxidants, ascorbic acid, beta-carotene, blanching, braising, canola oil, flavonoids, iron, lycopene, polyphenols, thiamin, tocopherols, vitamin content, wild edible mushrooms
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 B₁ for healthy adults and 15–35, 18–37 and 1 % RDA of B₂, B₃ and B₃ 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 β-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.