Boletus aereus growing wild in Serbia: chemical profile, in vitro biological activities, inactivation and growth control of food-poisoning bacteria in meat
2015
Аутори:
Stojković, DejanReis, Filipa S.
Ćirić, Ana
Barros, Lillian
Glamočlija, Jasmina
Ferreira, Isabel C. F. R.
Soković, Marina
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
Boletus aereus Bull. is a bolete, an edible mushroom frequently consumed
all over the globe as a delicate mushroom, especially in Serbia,
Portugal, Basque Country, Navarre, France and Italy.. B. aereus was
showed to be rich in carbohydrates (82.58 g/100 g dw), followed by
proteins (7.86 g/100 g dw), ash (6.20 g/100 g dw) and fat (3.36 g/100 g
dw). The most abundant sugar was identified as trehalose (11.28 g/100 g
dw); three tocopherol isoforms (alpha-, beta- and delta-tocopherols)
were detected. Unsaturated fatty acids predominated over saturated fatty
acids, with oleic and linoleic acids as the most dominant ones.
p-Hydroxybenzoic (8.95 mu g/100 g dw), p-coumaric (7.32 mu g/100 g dw)
and cinnamic (5.91 mu g/100 g dw) acids were quantified, as also four
organic acids: oxalic (0.69 g/100 g dw), citric (0.59 g/100 g dw),
quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw) acids. The
mushroom methanolic extract showed in vitro antioxidant and
antimicrobial activities, and successively inhibited the growth of meat
contaminant bacteria, both at 25 A(0)C and 4 A(0)C, after 7 days of
inoculation.
Кључне речи:
Boletus aereus; Chemical composition; Antioxidant; Antimicrobial; Meat preservativesИзвор:
Journal of Food Science and Technology-Mysore, 2015, 52, 11, 7385-7392
DOI: 10.1007/s13197-015-1853-9
ISSN: 0975-8402