Chemical composition and nutritional value of Argentine commercial edible mushrooms
2015
Di Anibal, Carolina | Farenzena, Sonia | Rodríguez, María Susana | Albertengo, Liliana
The chemical composition and nutritional value of four edible mushroom varieties (Champignons, Portobellos, Girgolas and Shiitakes) commonly cultivated and consumed in Argentina was determined. The analysis of the chemical composition included the analysis of water content, crude protein, lipids, ash, carbohydrates, mineral composition and bioactive components (dietary fiber, chitin content and phenolic compounds). Results show that edible mushrooms are rich sources of water and carbohydrates and have low amounts of lipids. Also, they are rich in potassium and phosphorus whereas they have a low content of sodium. The composition of bioactive components reveals that mushrooms are rich in fiber and have an interesting amount of total phenolic compounds that imply an antioxidant capacity. Chitin content is an important part of total fiber and in this work a new method for chitin isolation is proposed. Multivariate analysis (principal component analysis) was applied to discriminate among the different mushrooms varieties and to establish relationships among samples and nutritional parameters.
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