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Boletus aereus growing wild in Serbia: chemical profile, in vitro biological activities, inactivation and growth control of food-poisoning bacteria in meat
dc.creator | Stojković, Dejan | |
dc.creator | Reis, Filipa S. | |
dc.creator | Ćirić, Ana | |
dc.creator | Barros, Lillian | |
dc.creator | Glamočlija, Jasmina | |
dc.creator | Ferreira, Isabel C. F. R. | |
dc.creator | Soković, Marina | |
dc.date.accessioned | 2016-05-23T11:00:55Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 0975-8402 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/2345 | |
dc.description.abstract | 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. | en |
dc.description.sponsorship | Foundation for Science and Technology (FCT, Portugal); COMPETE/QREN/EU {[}PEst-OE/AGR/UI0690/2011]; Serbian Ministry of Education, Science and Technological Development {[}173032] | |
dc.language | English | |
dc.rights | restrictedAccess | |
dc.source | Journal of Food Science and Technology-Mysore | |
dc.subject | Boletus aereus | |
dc.subject | Chemical composition | |
dc.subject | Antioxidant | |
dc.subject | Antimicrobial | |
dc.subject | Meat preservatives | |
dc.title | Boletus aereus growing wild in Serbia: chemical profile, in vitro biological activities, inactivation and growth control of food-poisoning bacteria in meat | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Ћирић, Aна Д.; Ферреира, Исабел Ц. Ф. Р.; Соковић, Марина Д.; Гламочлија, Јасмина; Баррос, Лиллиан; Стојковиц, Дејан С.; Реис, Филипа С.; | |
dc.citation.issue | 11 | |
dc.citation.volume | 52 | |
dc.identifier.doi | 10.1007/s13197-015-1853-9 | |
dc.identifier.scopus | 2-s2.0-84944516124 | |
dc.identifier.wos | 000363051100055 | |
dc.citation.spage | 7385 | |
dc.citation.epage | 7392 | |
dc.type.version | publishedVersion | en |
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