Chemical composition and chromatographic fingerprint of three strains of Agaricus subrufescens cultivated with handmade and commercial supplements

• Autor(a) principal: Sabino Ferrari, Anna Beatriz
• Data de Publicação: 2021
• Outros Autores: Galo Marcheafave, Gustavo, Mannochio-Russo, Helena [UNESP], da Silva Bolzani, Vanderlan [UNESP], Cunha Zied, Diego [UNESP], Spacino Scarminio, Ieda, Zeraik, Maria Luiza
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2021.130227; http://hdl.handle.net/11449/229043
• topic: Agro-industrial waste; Bioactivities; Edible mushroom; Factor analysis; Supplementation

Exploratory factor analysis was applied to determine the chemical differences between fruitbodies of three Agaricus subrufescens mushroom strains [from Japan (JP), Brazil (ABZ), and Belgium (T2)] grown with handmade and commercial supplements. The composition of the ABZ strain cultivated with agro-industrial waste supplement presented a high nutritional composition regarding the amounts of fibre and protein, similar to mushrooms cultivated with the commercial supplement. The chromatographic fingerprints obtained for T2 and JP strains grown with commercial supplements presented similar profiles compared to those cultivated with the supplement based on peanut and the mix of supplements. The chromatographic analysis also showed that the similarities are correlated with the relative abundance of antioxidant compounds annotated by HPLC-MS, such as vanillic acid deoxyhexoside, caffeic acid hexoside, catechin hexosemalonate, digallic acid, cinnamic acid derivative, and p-coumaroylmalic acid. This study showed that handmade supplements based on agro-industrial waste could be viable alternatives for replacing high-cost supplements.