Effects of gamma irradiation on chemical composition and antioxidant potential of processed samples of the wild mushroom Macrolepiota procera

Abstract

It was previously demonstrated that gamma irradiation was the processing technology with the highest capacity to retain chemical profile of fresh Macrolepiota procera wild mushroom, when compared to freeze or oven-dried samples. Herein, it was aimed to evaluate gamma irradiation effects on processed samples. Chemical composition and antioxidant potential of irradiated (0.5 and 1 kGy) fresh, frozen and dried samples were determined by chromatographic techniques and in vitro assays, respectively. A linear discriminant analysis revealed that chemical profiles obtained for each processing technology showed higher accuracy in defining the individual clusters corresponding to the naturally occurring groups, indicating that the tested dose caused weaker changes in the samples. M. procera irradiation attenuated the effects caused by oven-drying or freezing; combining freeze treatment with 0.5 kGy dose preserved total tocopherols.Rather than a conservation methodology, gamma irradiation might act as a useful adjuvant to other conservation techniques (e.g., freezing or oven-drying).

Gamma irradiation effect on the chemical composition and the antioxidant activity of Ipomoea batatas L.

“…[5] for Nigella sativa seeds, Ref. [7] for wild mushroom Macrolepiota procera, and Ref. [8] for potato (Solanum tuberosum L.).…”

“…As far as we know, there is few information in the literature about gamma irradiation can be use to increase the antioxidant activity [7][8]. Therefore, we conducted this study in order to elucidate effect of gamma radiation technology to Ipomoea batatas L. on the antioxidant activity and the chemical compositions.…”

Using Gamma Irradiation to Attenuate the Effects Caused by Drying or Freezing in Macrolepiota procera Organic Acids and Phenolic Compounds

“…The estimated dose rate for the irradiation position was obtained with Fricke dosimeter, and the irradiation of the samples was performed in a Co-60 experimental chamber with four sources, total activity 267 TBq (6.35 kCi) in November 2011 (Precisa 22, Graviner Manufacturing Company Ltd, U.K.), following the procedure previously described by the authors (Fernandes et al 2013c). The estimated doses after irradiation were 0.6±0.1 kGy and 1.1±0.1 kGy for samples 1 and 2, respectively, at a dose rate of 2.…”

“…Moreover, M. procera gamma irradiation attenuated the effects caused by drying or freezing (e.g., combining the freeze treatment with a 0.5 kGy dose preserved tocopherols). Rather than a preservation methodology, gamma irradiation emerged as a 4 useful adjuvant for other preservation techniques such as freezing or drying (Fernandes et al 2013c). Nevertheless, the mentioned reports did not assess the effects on organic acids or phenolic compounds, which are important molecules in mushrooms (Valentão et al 2005;Ribeiro et al 2006;Barros et al 2009;Vaz et al 2011;Barros et al 2013).…”

Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

“…The aim is to destroy microorganisms or insects that could be present in the food, and sometimes to improve the functional properties of food or to eliminate toxins, with the least compromise on sensory and nutritive quality [15]. As an alternative to the use of chemicals, a technology that has been increasingly used for inhibiting the growth of pathogenic microorganisms and simultaneously delaying fruit senescence is gamma ray irradiation [16].…”