Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom

Abstract

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. There has been extensive research on finding the most appropriate technology for mushrooms preservation and a particular interest arises for wild species.Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products. Herein, the effects of gamma irradiation on Lactarius deliciosus (L. ex Fr.) S. F. Gray chemical composition and antioxidant activity were evaluated in samples submitted to different storage periods (0, 4 and 8 days) at 4 ºC. The irradiation treatments were performed in a Co-60 experimental equipment. Nutritional value was accessed by macronutrients analysis and determination of energetic value; fatty acid, sugar and tocopherol profiles were determined by GC-FID, HPLC-RI and HPLC-fluorescence, respectively. The antioxidant activity was evaluated through radical scavenging activity, reducing power, lipid peroxidation inhibition and phenolics content. The obtained data show that, until 1 kGy, gamma irradiation might provide a useful alternative to ensure the quality and extend the life of mushrooms, since its effects on macronutrients, energetic value, tocopherols and antioxidant activity EC 50 values, were less significant than the changes caused by storage time. Moreover, the chemical and nutritional composition was similar in irradiated and non-irradiated L. deliciosus samples.

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

“…In a previous study, our research group reported the effects of gamma irradiation on chemical composition and antioxidant activity of Lactarius deliciosus fresh samples (Fernandes et al, 2013a). The obtained data shown that, until 1 kGy, gamma irradiation might provide a useful alternative to ensure the quality and extend their shelf life, since its effects on the assayed parameters were less significant than the changes caused by storage time.…”

Antimicrobial activity of buckwheat starch films containing zinc oxide nanoparticles against Listeria monocytogenes on mushrooms

“…Mushrooms are perishable and have a short shelf life at room temperature (Fernandes et al, 2013). In particular, physiological and microbial changes in fresh-cut mushrooms are accelerated owing to their high respiration rate during storage, resulting in browning and sliminess (Koorapati et al, 2004).…”

Gamma radiation control quality and lignification of bamboo shoots ( Phyllostachys praecox f . prevernalis. ) stored at low temperature

“…Gamma radiation alone and in combination with refrigeration as a hurdle technology has been proven an efficient way to increase storability and extend the shelf life of numerous fruits and vegetables, such as blueberry (Perkins-Veazie et al, 2008), wild edible mushroom (Fernandes et al, 2013), and ash gourd (Tripathi et al, 2013). As a technique steadily gaining worldwide acceptance, gamma radiation will become a versatile postharvest tool before long (Mahto and Das, 2014).…”