Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing

Detalhes bibliográficos
Autor(a) principal: Petrović, Jovana
Data de Publicação: 2015
Outros Autores: Glamočlija, Jasmina, Stojković, Dejan, Ćirić, Ana, Barros, Lillian, Ferreira, Isabel C.F.R., Soković, Marina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/12462
Resumo: A very well-known and appreciated mushroom, Agrocybe aegerita (Brig.) Sing, was the subject of chemical profiling, antioxidant assays and sensory evaluation test in creamcheese. Methanolic extract obtained from a wild sample of A. aegerita fruiting body was fully chemically identified. Sample was found to be rich in carbohydrates (84.51 g/ 100 g dw), ash and proteins (6.69 g/100 g dw and 6.68 g/ 100 g dw, respectively). Trehalose was the main free sugar while malic acid was the most abundant organic acid. Four isoforms of tocopherols were identified; γ- tocopherol was the dominant isoform with 86.08 μg/100 g dw, followed by β- tocopherol, δ-tocopherol and α-tocopherol (8.80 μg/ 100 g dw, 3.40 μg/100 g dw and 2.10 μg/100 g dw, respectively). Polyunsaturated fatty acids were predominant, with linoleic acid as the most prominent one (78.40 %). Methanolic extract of chestnut mushroom exhibited high antioxidant activity. Sensory evaluation test included grading by panelists and comparing the overall acceptability of cream cheese alone and enriched cream cheese with dry powder of A. aegerita. General conclusion of the participants was that the newly developed product was more likeable in comparison to cream cheese alone. Due to the health-beneficial effects of antioxidants and wealth of chemically identified nutrients, A. aegerita is a promising starting material for incorporation on larger scale products.
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spelling Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) SingAgrocybe aegeritaChemical profileAntioxidant potentialCream cheeseSensory evaluation testA very well-known and appreciated mushroom, Agrocybe aegerita (Brig.) Sing, was the subject of chemical profiling, antioxidant assays and sensory evaluation test in creamcheese. Methanolic extract obtained from a wild sample of A. aegerita fruiting body was fully chemically identified. Sample was found to be rich in carbohydrates (84.51 g/ 100 g dw), ash and proteins (6.69 g/100 g dw and 6.68 g/ 100 g dw, respectively). Trehalose was the main free sugar while malic acid was the most abundant organic acid. Four isoforms of tocopherols were identified; γ- tocopherol was the dominant isoform with 86.08 μg/100 g dw, followed by β- tocopherol, δ-tocopherol and α-tocopherol (8.80 μg/ 100 g dw, 3.40 μg/100 g dw and 2.10 μg/100 g dw, respectively). Polyunsaturated fatty acids were predominant, with linoleic acid as the most prominent one (78.40 %). Methanolic extract of chestnut mushroom exhibited high antioxidant activity. Sensory evaluation test included grading by panelists and comparing the overall acceptability of cream cheese alone and enriched cream cheese with dry powder of A. aegerita. General conclusion of the participants was that the newly developed product was more likeable in comparison to cream cheese alone. Due to the health-beneficial effects of antioxidants and wealth of chemically identified nutrients, A. aegerita is a promising starting material for incorporation on larger scale products.Biblioteca Digital do IPBPetrović, JovanaGlamočlija, JasminaStojković, DejanĆirić, AnaBarros, LillianFerreira, Isabel C.F.R.Soković, Marina2015-12-01T10:45:42Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/12462engPetrović, Jovana; Glamočlija, Jasmina; Stojković, Dejan; Ćirić, Ana; Barros, Lillian; Ferreira, Isabel C.F.R.; Soković, Marina (2015). Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing. Journal of Food Science and Technology. ISSN 0022-1155. 25:10, p. 6711-67180022-115510.1007/s13197-015-1783-6info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T12:14:23ZPortal AgregadorONG
dc.title.none.fl_str_mv Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
title Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
spellingShingle Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
Petrović, Jovana
Agrocybe aegerita
Chemical profile
Antioxidant potential
Cream cheese
Sensory evaluation test
title_short Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
title_full Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
title_fullStr Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
title_full_unstemmed Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
title_sort Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
author Petrović, Jovana
author_facet Petrović, Jovana
Glamočlija, Jasmina
Stojković, Dejan
Ćirić, Ana
Barros, Lillian
Ferreira, Isabel C.F.R.
Soković, Marina
author_role author
author2 Glamočlija, Jasmina
Stojković, Dejan
Ćirić, Ana
Barros, Lillian
Ferreira, Isabel C.F.R.
Soković, Marina
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Petrović, Jovana
Glamočlija, Jasmina
Stojković, Dejan
Ćirić, Ana
Barros, Lillian
Ferreira, Isabel C.F.R.
Soković, Marina
dc.subject.por.fl_str_mv Agrocybe aegerita
Chemical profile
Antioxidant potential
Cream cheese
Sensory evaluation test
topic Agrocybe aegerita
Chemical profile
Antioxidant potential
Cream cheese
Sensory evaluation test
description A very well-known and appreciated mushroom, Agrocybe aegerita (Brig.) Sing, was the subject of chemical profiling, antioxidant assays and sensory evaluation test in creamcheese. Methanolic extract obtained from a wild sample of A. aegerita fruiting body was fully chemically identified. Sample was found to be rich in carbohydrates (84.51 g/ 100 g dw), ash and proteins (6.69 g/100 g dw and 6.68 g/ 100 g dw, respectively). Trehalose was the main free sugar while malic acid was the most abundant organic acid. Four isoforms of tocopherols were identified; γ- tocopherol was the dominant isoform with 86.08 μg/100 g dw, followed by β- tocopherol, δ-tocopherol and α-tocopherol (8.80 μg/ 100 g dw, 3.40 μg/100 g dw and 2.10 μg/100 g dw, respectively). Polyunsaturated fatty acids were predominant, with linoleic acid as the most prominent one (78.40 %). Methanolic extract of chestnut mushroom exhibited high antioxidant activity. Sensory evaluation test included grading by panelists and comparing the overall acceptability of cream cheese alone and enriched cream cheese with dry powder of A. aegerita. General conclusion of the participants was that the newly developed product was more likeable in comparison to cream cheese alone. Due to the health-beneficial effects of antioxidants and wealth of chemically identified nutrients, A. aegerita is a promising starting material for incorporation on larger scale products.
publishDate 2015
dc.date.none.fl_str_mv 2015-12-01T10:45:42Z
2015
2015-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/12462
url http://hdl.handle.net/10198/12462
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Petrović, Jovana; Glamočlija, Jasmina; Stojković, Dejan; Ćirić, Ana; Barros, Lillian; Ferreira, Isabel C.F.R.; Soković, Marina (2015). Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing. Journal of Food Science and Technology. ISSN 0022-1155. 25:10, p. 6711-6718
0022-1155
10.1007/s13197-015-1783-6
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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