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

Author:
Jaworska, Grażyna, Pogoń, Krystyna, Skrzypczak, Aleksandra, Bernaś, Emilia
Source:
Journal of food science and technology 2015 v.52 no.12 pp. 7944-7953
ISSN:
0022-1155
Subject:
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
Abstract:
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.
Agid:
4662952