Effect of γ-Irradiation on Agaritine, γ-Glutaminyl-4-hydroxybenzene (GHB), Antioxidant Capacity, and Total Phenolic Content of Mushrooms (Agaricus bisporus)
2009
Sommer, Isolde | Schwartz, Heidi | Solar, Sonja | Sontag, Gerhard
Fresh mushrooms (Agaricus bisporus) were irradiated at doses of 1, 3, and 5 kGy to assess the effect of γ-irradiation on the major aromatic compounds agaritine (β-N-(γ-l-(+)-glutamyl)-4-(hydroxymethyl)phenylhydrazine) and GHB (γ-glutaminyl-4-hydroxybenzene) as well as on the total phenolic content and antioxidant capacity. Up to 3 kGy, agaritine was not affected. At 5 kGy, a significant reduction (p = 0.05) from 1.54 (0 kGy) to 1.35 g/kg dry weight (DW) was observed. γ-Glutaminyl-4-hydroxybenzene decreased by 22% at 1 kGy and by 31% at 5 kGy. Additionally, agaritine standard solutions at concentrations of 10-4 and 5 x 10-5 mol/L were irradiated to compare the effect on agaritine content in aqueous solutions and in the sample matrix. A rapid decay was observed, 50% at 750 Gy (10-4 mol/L) and 400 Gy (5 x 10-5 mol/L). The total phenolic content and antioxidant capacity were not significantly (p = 0.05) influenced by irradiation.
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