Effect of gamma-irradiation on flavour 5′-nucleotides, tyrosine, and phenylalanine in mushrooms (Agaricus bisporus)
2010
Sommer, Isolde | Schwartz, Heidi | Solar, Sonja | Sontag, Gerhard
The impact of gamma-irradiation on 5′-nucleotides and on the free amino acids tyrosine and phenylalanine in fresh mushrooms was studied. After irradiation the samples were freeze-dried to avoid enzyme induced chemical changes. Three 5′-nucleotides could be detected using HPLC-UV and LC-ESI-MS: adenosine 5′-monophosphate (AMP), guanosine 5′-monophosphate (GMP) and guanosine 5′-diphosphate (GDP). Irradiation significantly reduced (p =0.05) the GDP concentration (22%). AMP showed a marked reduction (46%) only at 5kGy. GMP, tyrosine, and phenylalanine were not affected by gamma-irradiation.
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