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| Content Provider | Springer Nature Link |
|---|---|
| Author | Rodrigues, Dina M. F. Freitas, Ana C. Rocha Santos, Teresa A. P. Vasconcelos, Marta W. Roriz, Mariana Rodríguez Alcalá, Luís M. Gomes, Ana M. P. Duarte, Armando C. |
| Copyright Year | 2015 |
| Abstract | The chemical composition and nutritive value of five mushrooms species, some less studied such as Pleurotus citrinopileatus var. cornucopiae, P. salmoneo stramineus or Pholiota nameko, were determined. Protein, sugar and fat contents ranged between 16.2 to 26.6, 52.7 to 64.9 and 2.3 to 3.5 g/100g$_{dry mushroom}$, respectively. Highest total phenolic content was observed for P. citrinopileatus var. cornucopiae with 1140 μg cathecol equiv./g$_{dry mushroom}$. Higher content in mono and polyunsaturated fatty acids (FA) than saturated FA characterized mushrooms FA profile with high linoleic acid concentration (>30 gFA/100g$_{fat}$). In addition, these mushrooms may be considered good sources of K, Mg, P, highlighting K (2627–3736 mg/Kg$_{dry mushroom}$) as the most predominant, and of Zn, Cu and Fe; some contributing over 15 % of their recommended daily intakes. β-glucans, α-glucans and evidence of glucan-protein complexes were identified by FTIR-ATR. The reported values emphasize the nutritional potential of the five species to be consumed in a healthy diet. |
| Starting Page | 6927 |
| Ending Page | 6939 |
| Page Count | 13 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 52 |
| Issue Number | 11 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer India |
| Publisher Date | 2015-04-09 |
| Publisher Place | New Delhi |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Edible mushrooms Elemental and proximate composition Fatty acids FTIR-ATR characterization Nutritional value Food Science Nutrition Chemistry/Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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