Szczegóły publikacji
Opis bibliograficzny
Determining the amount of potentially bioavailable phenolic compounds and bioelements in edible mushroom mycelia of Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes / Katarzyna Kała, Agata Krakowska, Agnieszka Szewczyk, Beata OSTACHOWICZ, Kornelia Szczurek, Agata Fijałkowska, Bożena Muszyńska // Food Chemistry ; ISSN 0308-8146. — 2021 — vol. 352 art. no. 129456, s. 1-10. — Bibliogr. s. 10, Abstr. — Publikacja dostępna online od: 2021-03-03
Autorzy (7)
- Kała Katarzyna
- Krakowska Agata
- Szewczyk Agnieszka
- AGHOstachowicz Beata
- AGHSzczurek Kornelia
- Fijałkowska Agata
- Muszyńska Bożena
Słowa kluczowe
Dane bibliometryczne
| ID BaDAP | 133163 |
|---|---|
| Data dodania do BaDAP | 2021-03-22 |
| Tekst źródłowy | URL |
| DOI | 10.1016/j.foodchem.2021.129456 |
| Rok publikacji | 2021 |
| Typ publikacji | artykuł w czasopiśmie |
| Otwarty dostęp |  |
| Czasopismo/seria | Food Chemistry |
Abstract
Release of bioelements and phenolic compounds from edible mushrooms (Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes) enriched with zinc, selenium, l-phenylalanine, alone and as a mixture was examined using a simulated human gastrointestinal digestion method. Due to the extensive amount of data obtained, in order to interpret them more precisely in the work, the methods of chemometric analysis (Cluster Analysis—CA and Principal Compenent Analysis—PCA) were additionally applied. The results showed mycelium of L. edodes has the best health-promoting properties and addition of mixture to the media increased significantly the synthesis of p-hydroxybenzoic and protocatechuic acid (267 and 16.3 mg/100 g d.w.). After extraction into artificial digestive juices, 97.4 mg/100 g d.w. p-hydroxybenzoic acid and 15.6 mg/100 g d.w. of protocatechuic acid were released. The greatest amounts of Se and Zn were extracted from enriched A. bisporus mycelium (32.3 and 342 mg/100 g d.w., respectively). This study confirmed that mycelium might prevent nutritional deficiencies in the diet through use of functional foods.
