Influence of the Culinary Treatment on the Quality of  Lactarius deliciosus

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

doi:10.3390/foods2020238

Cited by 11 publications

(15 citation statements)

References 35 publications

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“…Among the tested mushroom samples, the extracts of L. deliciosus showed the highest scavenging activity (8.21 mg TE/g dw), followed by the extracts obtained from L. volemus (6.33 mg TE/g dw). Present ABTS value for L. deliciosus was also comparable with the previous report [4].…”

Section: Antioxidant Activitiessupporting

confidence: 91%

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Comprehensive evaluation of the antioxidant activity of six wild edible mushroom species

Dimitrijevic¹,

Mitic²,

Stankov-Jovanovic³

et al. 2016

Adv techn

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The present study describes antioxidant properties of six wild mushrooms (Boletus edulis Bull., Boletus regius Krombh., Leccinum pseudoscaber Kallenb., Boletus impolitus Fr., Lactarius volemus Fr., and Lactarius deliciosus (L.) Gray) collected in Serbia. The antioxidant properties were assessed through the evaluation of the reducing power and radical scavenging ability of the samples. The Boletus regius sample revealed the best results in almost all antioxidant activity assays, with the highest reducing power and the highest scavenging activity, 33.0±0.1 mg TE/g dw in DPPH; 1.35±0.02 mg AAE/g dw in TRP; 13.42±0.08 mg Fe/g dw in FRAP; 37.5±0.2 mg TE/g dw in CUPRAC; 243.6±5.1 mg GAE/g dw in TPC. On the contrary, Lactarius volemus showed the lowest antioxidant activity. The results indicate that the analyzed wild mushroom species possess reductive capabilities, and they could be a potential source of antioxidants. The study was raised to the next level using a chemometric analysis, a principal component analysis to display the correlation between the antioxidant activity and different mushroom species.

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Section: Antioxidant Activitiessupporting

confidence: 91%

“…For example, Kosanić et al [3] found a strong antioxidant activity for methanol extracts from B. edulis and L. pseudoscaber. L. deliciosus is one of the most popular mushrooms because they are an excellent source of antioxidant compounds like polyphenols [4].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive evaluation of the antioxidant activity of six wild edible mushroom species

Dimitrijevic¹,

Mitic²,

Stankov-Jovanovic³

et al. 2016

Adv techn

View full text Add to dashboard Cite

show abstract

“…It may be due to increase in fat and protein contents as affected by frying method. These results are confirmed by those of Pogoń et al (2013), who reported that the caloric value of the fried products was three times higher than that of fresh fruiting bodies.…”

Section: Chemical Composition Of Raw Materialssupporting

confidence: 86%

“…In addition, results obtained about raw Pleurotus ostreatus mushroom are in agreement with that of Ahmed et al (2012). The results of fried mushroom is harmony with that of Pogoń et al (2013), who found that fried Lactarius deliciosus mushrooms were characterized by a level of moisture lower than fresh mushrooms, and higher of other constituents such as fat, protein, carbohydrates, and ash.…”

Section: Chemical Composition Of Raw Materialssupporting

confidence: 82%

The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs.

Rabou

El-H.²

2016

Journal of Food and Dairy Sciences

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This work was carried out to study the effects of substitution fried oyster mushroom (Pleurotus ostreatus) by beef meat at levels (10, 20, 30 and 40%) and the effect of frying on chemical composition, physical, microbiological contamination and organoleptic properties of meatballs. The results showed that moisture, ash and carbohydrate contents of the raw meatballs were increased, but protein, fat contents and pH value were decreased by increasing levels of fried mushroom. As a result of frying, moisture was decreased, but protein, fat, ash and carbohydrate contents were increased compared to those of raw meatballs. The result showed that the physical properties as tenderness, plasticity and Feder values were increased, but, water holding capacity values were decreased by increasing levels of fried mushroom, on the other hand all properties were decreased as affected by frying compared to raw samples. In addition, the Feder value of raw or fried meatballs were less than 4, this means that these products had good quality. The total microbial count of raw meatballs was decreased by increasing levels of fried mushroom. Also, total microbial count of meatballs was decreased as affected by frying. Furthermore, both raw or fried meatballs were free of sporo-performing bacteria, Coliform group and Salmonella spp. Similarly, all the formulations of meatballs can be used for the preparation of acceptable organoleptic attributes. Also, the meatball containing 10% fried mushroom was the best sample compared to other samples.

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“…In Zimbabwe, mushrooms are commonly cooked before being consumed or they are preserved either by drying or freezing before cooking. Different preservation and cooking methods have been found to have a significant effect on the final nutritional composition of different mushrooms (Aishah & Rosli, 2013;Kumar, Singh, & Singh, 2013;Pogon, Jaworsaka, Duda-Chodak, & Maciejaszek, 2013). Preservation is essential for extension of shelf life and for value addition.…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana

Reid

Munyanyi

Mduluza

2016

Food Science & Nutrition

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The effect of different cooking and preservation methods on the nutritional and phytochemical composition of the mushroom, Amanita zambiana, was investigated. Fresh mushrooms were boiled in water, fried, or microwaved. In addition, fresh mushrooms were either air‐dried for 7 days or frozen at −20°C for 14 days. The protein, lipid, carbohydrate, and phenolic content of the treated mushrooms were measured and compared to the fresh mushroom contents. Frying increased the protein (2.01% ± 0.2% [fresh mushroom] to 2.23% ± 0.09%), lipid (14.68% ± 0.9% to 15.56% ± 0.34%), and carbohydrate (0.89% ± 0.01% to 2.69% ± 0.03%) content, while microwaving increased the protein (2.01% ± 0.2% to 3.64% ± 0.08%) and carbohydrate content (0.89% ± 0.01% to 2.26% ± 0.09%). Boiling only increased the carbohydrate content (0.89% ± 0.01% to 1.71% ± 0.05%) of the mushroom and significantly decreased (p < .05) the phenolic content (8.77 ± 0.1 to 1.46 ± 0.2 mg gallic acid equivalent (GAE)/g mushroom). Drying resulted in significant increase (p < .05) in protein (2.01 ± 0.2% to 24.36 ± 0.09%), carbohydrate (0.89% ± 0.01% to 58.67% ± 3.29%), and phenolic contents (8.77 ± 0.1 to 119.8 ± 0.7 mg GAE/g mushroom), while freezing only increased the carbohydrate content (0.89% ± 0.01% to 1.77% ± 0.03%). From the three cooking methods studied, frying is recommended as the most effective cooking procedure in retaining or enhancing the mushroom nutrients, while drying is a better preservation method than freezing.

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Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

Cited by 11 publications

References 35 publications

Comprehensive evaluation of the antioxidant activity of six wild edible mushroom species

Comprehensive evaluation of the antioxidant activity of six wild edible mushroom species

The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs.

Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana

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