naa a22 4500 510726046 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0931-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0931-5 Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom [Elektronische Daten] [Ângela Fernandes, Amilcar Antonio, João Barreira, M. Botelho, M. Oliveira, Anabela Martins, Isabel Ferreira] 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 8days) at 4°C. 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 gas chromatography-flame ionization detector, high-performance liquid chromatography (HPLC) refractive index 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 1kGy, 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 EC50 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. Springer Science+Business Media, LLC, 2012 Gamma irradiation nationallicence Wild mushrooms nationallicence Lactarius deliciosus nationallicence Chemical composition nationallicence Antioxidant activity nationallicence Fernandes Ângela CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Antonio Amilcar CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Barreira João CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Botelho M. Instituto Tecnológico e Nuclear (IST/ITN), Estrada Nacional 10, 2686-953, Sacavém, Portugal aut Oliveira M. REQUIMTE/ Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313, Porto, Portugal aut Martins Anabela CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Ferreira Isabel CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2895-2903 1935-5130 6:10<2895 2013 6 11947 https://doi.org/10.1007/s11947-012-0931-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0931-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fernandes Ângela CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 700 1- Antonio Amilcar CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 700 1- Barreira João CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 700 1- Botelho M. Instituto Tecnológico e Nuclear (IST/ITN), Estrada Nacional 10, 2686-953, Sacavém, Portugal aut NATIONALLICENCE 700 1- Oliveira M. REQUIMTE/ Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313, Porto, Portugal aut NATIONALLICENCE 700 1- Martins Anabela CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 700 1- Ferreira Isabel CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2895-2903 1935-5130 6:10<2895 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer