Valor nutricional de cogumelos comestíveis

Abstract

ResumoO objetivo desse trabalho foi avaliar e comparar a composição centesimal, teor de ácido ascórbico, fibra alimentar e fósforo dos cogumelos mais cultivados no Brasil (Agaricus bisporus, Lentinula edodes e Pleorotus spp.). Cinco amostras de diferentes lotes e marcas, de cada espécie de cogumelo, foram analisadas segundo os métodos descritos pela "Association of Official Analytical Chemists International". Para sólidos totais, proteína, lipídeo, cinzas, carboidratos e fibra alimentar os valores médios obtidos, em base seca, foram, respectivamente: 9,37; 23,22; 4,71; 8,89; 63,17; e 34,0 g.100 g -1 . Para fósforo e ácido ascórbico os valores médios encontrados em base úmida foram de 104,13 e 6,67 mg.100 g -1 , respectivamente. A avaliação da composição centesimal dos cogumelos estudados mostrou ser um alimento com características nutricionais excelentes, com alto teor de proteínas e fibras alimentares, além do baixo teor de lipídeos e fonte considerável de fósforo; apresentaram, entretanto, baixo teor de ácido ascórbico. Palavras-chave: cogumelo; valor nutricional; fungos comestíveis; composição centesimal. AbstractThe aim of this study was to evaluate and to compare the proximate composition, vitamin C (ascorbic acid), dietary fiber and phosphorus contents of the more cultivated mushrooms in Brazil (Agaricus bisporus, Lentinula edodes, and Pleorotus spp.). Five different batches, from different brands of each mushroom were analyzed according to methods described in the Association of Official Analytical Chemists International. For total solids, protein, fat, ash, carbohydrates and dietary fiber, the average values, on a dry weight basis, were respectively: 9. 37, 23.22, 4.71, 8.89, 63.17 and 34.0 g.100 g -1 . For phosphorus and vitamin C, the average values on a wet weight basis were: 104.13 and 6.67 mg.100 g -1 . From their compositions, the mushrooms studied here were shown to be excellent nutritional foods, presenting high protein and dietary fiber contents, low fat contents and reasonable sources of phosphorus, although poor vitamin C sources. Keywords: mushroom; nutritional value; edible fungi; proximate composition. Valor nutricional de cogumelos comestíveis Nutritional value of edible mushroomsRegina Prado Zanes FURLANI 1 *, Helena Teixeira GODOY 2 IntroduçãoOs cogumelos são alimentos muito apreciados desde a idade antiga por se acreditar em seu elevado valor nutritivo e em seu potencial medicinal, além de ser classificado como uma especiaria nobre em pratos culinários. São conhecidas aproximadamente 2000 espécies comestíveis e cerca de 25 delas são cultivadas comercialmente 10 . Dentre essas, existem 3 espécies mais comumente cultivadas e consumidas no Brasil: A. bisporus, conhecido como champignon de Paris; L. edodes, como Shiitake; e Pleurotus, como shimeji ou hiratake 20 .O consumo de cogumelos está aumentando na cultura ocidental, envolvendo um grande número de espécies além do popular "champignon" 15 . Um grande crescimento pode ser atestado pelos seguintes números: em 1995, a produção anual mund...

Effect of gamma irradiation on the nutritional quality of Agaricus bisporus strains cultivated in different composts

“…Similar results of 1.8 and 1.9%, respectively, were also found by Chang and Miles (1989) and Cheung (1996). However, those data were different from the 5.4% obtained by Furlani and Godoy (2007). This difference in the results between authors was possibly due to the origin of the mushrooms, regarding the type of the EFFECT OF GAMMA IRRADIATION ON THE Agaricus bisporus strain cultivated and compost used, as reported by Andrade et al (2008).…”

“…These values are higher than those obtained by Chang and Miles (1989) and Furlani and Godoy (2007), who obtained an average of 12% of ash for A. bisporus. By comparing the ash content of A. bisporus strains when cultivated in the different composts (Figure 1), it was found that ABI-07/06 was the only strain to present statistically different averages.…”

“…It obtained higher average when cultivated in the compost based on brachiaria (16.6%) than when cultivated in the compost based on oat (14.9%). The results were better than the ones obtained by Furlani and Godoy (2007) (12%) and the interval mentioned by Chang and Miles (1989) (7.7 -12%).…”

“…The averages of ethereal extract ranged from 0.95 to 2.45%, lower values than those found by Furlani and Godoy (2007), who obtained average values of 5%, and similar to those obtained by Cheung (1996), who averaged 1.9%, and Andrade et al (2008), who obtained averages ranging from 1.9 to 2.9%. Finally, in relation to the protein content on the 14 th day of storage, it was found that the PB-1 strain provided the highest average (29.3%) (Figure 13), which also occurred on the 1 st day of storage (Figure 7).…”

The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour

“…About 60% of the production in Brazil is consumed as fresh mushrooms, and the other 40% is used by the food processing industry (Kasuya et al, 2005). On the other hand, consumers have been searching for good quality products that offer natural sources of vitamins (Furlani & Godoy, 2007). The belief that health depends on nutrition has resulted in the need and CaSO 4 and sterilized in an autoclave at 121 °C, for 1 h. After the sterilization, they were inoculated with 8 mm diameter agar discs containing mycelium and incubated at 30ºC in the dark for 15 days (Bonatti et al, 2004).…”