Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms

Fogarasi, Melinda; Socaci, Sonia; Dulf, Francisc Vasile; Diaconeasa, Zorița; Fărcaș, Anca Corina; Tofanä, Maria; Semeniuc, Cristina Anamaria

doi:10.3390/molecules23123272

Cited by 48 publications

(37 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Boletus edulis is a mushroom species with many nutritional properties. In a comparative study of the most used 5 mushroom species in Romania, carried out by Fogarasi et al, (2018), Boletus edulis was reported as having the highest protein content of 36.24 g/100g. It also has a very low fat content (1.92 g/100 g) as well as a small amount of carbohydrates (46.23 g/100g).…”

Section: Introductionmentioning

confidence: 99%

Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

Vlaic¹,

Mureşan²,

Muste³

et al. 2019

BUASVMCN-FST

View full text Add to dashboard Cite

Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms of texture profile, the sample with 6% of mushroom powder recorded the best results. Nowadays, this product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active compounds. Bread enriched with more than 3 % mushroom powder is a product with high nutritional value.

show abstract

Section: Introductionmentioning

confidence: 99%

Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

Vlaic¹,

Mureşan²,

Muste³

et al. 2019

BUASVMCN-FST

View full text Add to dashboard Cite

show abstract

“…were done by highperformance liquid chromatography coupled with mass spectrometry (HPLC-MS) ( Table 1). The compounds identification derives from their retention times, their UV-Vis absorption spectra and mass spectra data and also by comparison with available data (Fogarasi et al 2018). 4-Hydroxybenzoic acid and 5-feruloylquinic acid were found to be the major compounds in P. ostreatus and A. bisporus with concentrations of 75.042 mg/100 gÁfw and 35.040 mg/100 gÁfw for P. ostreatus and 79.50 mg/ 100 gÁfw and 71.01 mg/100 gÁfw for A. bisporus, respectively.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…4-Hydroxybenzoic acid and 5-feruloylquinic acid were found to be the major compounds in P. ostreatus and A. bisporus with concentrations of 75.042 mg/100 gÁfw and 35.040 mg/100 gÁfw for P. ostreatus and 79.50 mg/ 100 gÁfw and 71.01 mg/100 gÁfw for A. bisporus, respectively. B. edulis extract is characterized by high concentrations of cinnamic acid 168.614 mg/100 gÁfw and catechin 145.566 mg/100 gÁfw (Fogarasi et al 2018). Hasnat et al (2014) reported content of phenolic compounds for R. virescens of 8.74 and 2.21 mg gallic acid/100 gÁfw, and flavonoid compounds were 2.83 and 1.02 mg catechin/100 gÁfw for the water and ethanol extracts, respectively.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Mycochemicals in wild and cultivated mushrooms: nutrition and health

et al. 2021

View full text Add to dashboard Cite

The mushrooms have contributed to the development of active ingredients of fundamental importance in the field of pharmaceutical chemistry as well as of important tools in human and animal health, nutrition, and functional food. This review considers studies on the beneficial effects of medicinal mushrooms on the nutrition and health of humans and farm animals. An overview of the chemical structure and composition of mycochemicals is presented in this review with particular reference to phenolic compounds, triterpenoids and sterols, fatty acids and lipids, polysaccharides, proteins, peptides, and lectins. The nutritional value and chemical composition of wild and cultivated mushrooms in Italy is also the subject of this review which also deals with mushrooms as nutraceuticals and the use of mushrooms in functional foods. The nutraceutical benefits of UV irradiation of cultivated species of basidiomycetes to generate high amounts of vitamin D2 is also highlighted and the ability of the muhsrooms to inhibit glycation is analyzed. Finally, attention is paid to studies on bioactivities of some Italian wild and cultivated mushrooms with particular reference to species belonging to the genus Pleurotus. The review highlights the potential of medicinal mushrooms in the production of mycochemicals that represent a source of drugs, nutraceutical, and functional food. Graphic abstract

show abstract

“…The amount of total carbohydrate resulted as a difference based on the following equation: 100 -(g moisture + g protein + g fat + g ash). The total energy was calculated using the following equation from the literature: energy (kcal) = 4 × (g protein + g carbohydrate) + 9 × (g lipid) [16,17].…”

Section: Physicochemical Parameters Of Cheesementioning

confidence: 99%

Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time

Fogarasi¹,

Socaci²,

Fogarasi³

et al. 2019

Studia UBB Chemia

Self Cite

View full text Add to dashboard Cite

The current study aimed to determine the chemical composition and antibacterial activity of two essential oils extracted from herbs belonging to the family Lamiaceae (mint and oregano), and their beneficial impact on the biochemical and microbiological changes occurring in fresh cheese during storage time. Based on the essential oils results three types of fresh cheese were formulated and the consumer prefer sample were sensory evaluated using the 9-point hedonic test. In order to determine the stability during storage, the selected sample and the essential oil free control sample were sampled initially, after 6 and 12 days of storage than subjected to physicochemical (protein, fat, moisture, ash, total carbohydrates, and energy) and microbiological analyses (S. aureus, E. coli).

show abstract

Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms

Cited by 48 publications

References 23 publications

Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

Mycochemicals in wild and cultivated mushrooms: nutrition and health

Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time

Contact Info

Product

Resources

About