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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
14/11/2017 |
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Data da última atualização: |
16/11/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BACH, F.; HELM, C. V.; BELLETTINI, M. B.; MACIEL, G. M.; HAMINIUK, C. W. I. |
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Afiliação: |
Fabiane Bach, Graduanda da UFPR; CRISTIANE VIEIRA HELM, CNPF; Marcelo Barba Bellettini, Graduando da UFPR; Giselle Maria Maciel, Graduanda da UTFPR; Charles Windson Isidoro Haminiuk, Graduando da UFPR. |
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Título: |
Edible mushrooms: a potential source of essential amino acids, glucans and minerals. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
International Journal of Food Science and Technology, v. 52, n. 11, p. 2382-2392, Nov. 2017. |
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DOI: |
10.1111/ijfs.13522 |
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Idioma: |
Inglês |
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Conteúdo: |
The main chemical and biochemical constituents of nine edible mushrooms were evaluated in this study. An enzymatic method was used to determine the a- and b-glucan contents, and the amino acid (AA) profiles were evaluated by RP-HPLC-DAD. The recommended dietary allowance (RDA) of the nutrients was evaluated. Finally, principal component analysis (PCA) was used to group the mushrooms according to their AA, glucans and chemical composition. All mushrooms evaluated can be considered as a potential and alternative source of dietary fibre (24.4?46.62%) and protein (16.47?36.96%) in a diet, with low contents of fat (1.40?2.08%). Phosphorus, potassium, iron, copper and zinc were the main minerals found in the mushrooms, whereas sodium concentration was negligible. All essential AA were detected in the mushrooms, with Pleurotus ostreatus (black oyster) representing the main source of essential amino acids among the samples. The contents of b-glucan ranged from 1.58 to 16.91 mg g 1 of dry matter among the mushrooms and Pleurotus eryngii presented the highest amount of this component. Pleurotus ostreatus (black oyster) and P. eryngii were also grouped together due to similarities in their phosphorous and arginine contents. Among the main results, it can highlight the high concentration of dietary fibre and essential amino acids of the edible mushrooms. |
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Palavras-Chave: |
B-glucan. |
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Thesagro: |
Cogumelo comestível; Nutrição humana. |
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Thesaurus Nal: |
Essential amino acids; Low sodium foods; Mineral content; Mushrooms. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02174naa a2200265 a 4500
001 2079744
005 2017-11-16
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1111/ijfs.13522$2DOI
100 1 $aBACH, F.
245 $aEdible mushrooms$ba potential source of essential amino acids, glucans and minerals.$h[electronic resource]
260 $c2017
520 $aThe main chemical and biochemical constituents of nine edible mushrooms were evaluated in this study. An enzymatic method was used to determine the a- and b-glucan contents, and the amino acid (AA) profiles were evaluated by RP-HPLC-DAD. The recommended dietary allowance (RDA) of the nutrients was evaluated. Finally, principal component analysis (PCA) was used to group the mushrooms according to their AA, glucans and chemical composition. All mushrooms evaluated can be considered as a potential and alternative source of dietary fibre (24.4?46.62%) and protein (16.47?36.96%) in a diet, with low contents of fat (1.40?2.08%). Phosphorus, potassium, iron, copper and zinc were the main minerals found in the mushrooms, whereas sodium concentration was negligible. All essential AA were detected in the mushrooms, with Pleurotus ostreatus (black oyster) representing the main source of essential amino acids among the samples. The contents of b-glucan ranged from 1.58 to 16.91 mg g 1 of dry matter among the mushrooms and Pleurotus eryngii presented the highest amount of this component. Pleurotus ostreatus (black oyster) and P. eryngii were also grouped together due to similarities in their phosphorous and arginine contents. Among the main results, it can highlight the high concentration of dietary fibre and essential amino acids of the edible mushrooms.
650 $aEssential amino acids
650 $aLow sodium foods
650 $aMineral content
650 $aMushrooms
650 $aCogumelo comestível
650 $aNutrição humana
653 $aB-glucan
700 1 $aHELM, C. V.
700 1 $aBELLETTINI, M. B.
700 1 $aMACIEL, G. M.
700 1 $aHAMINIUK, C. W. I.
773 $tInternational Journal of Food Science and Technology$gv. 52, n. 11, p. 2382-2392, Nov. 2017.
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Embrapa Florestas (CNPF) |
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| Registros recuperados : 5 | |
| 2. |  | BACH, F.; HELM, C. V.; BELLETTINI, M. B.; MACIEL, G. M.; HAMINIUK, C. W. I. Edible mushrooms: a potential source of essential amino acids, glucans and minerals. International Journal of Food Science and Technology, v. 52, n. 11, p. 2382-2392, Nov. 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Florestas. |
|    |
| 3. | | BACH, F.; HELM, C. V.; PEDRO, A. C.; STAFUSSA, A. P.; MACIEL, G. M.; HAMINIUK, C. W. I. Atividade antioxidante e antimicrobiana do extrato de Lentinula edodes. In: CONGRESSO SUL BRASILEIRO DE ENGENHARIA DE ALIMENTOS, 4.; ENCONTRO PARANAENSE DE ENGENHARIA DE ALIMENTOS, 7., 2018, Guarapuava. Anais... Guarapuava: Unicentro, 2018. 8 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
|  |
| 4. | | BACH, F.; ZIELINSKI, A. A.; HELM, C. V.; MACIEL, G. M.; PEDRO, A. C.; STAFUSSA, A. P.; ÁVILA, S.; HAMINIUK, C. H. I. Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities. LWT. Food Science and Technology, v. 107, p. 214-220, June 2019.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Florestas. |
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| 5. | | ANTHERO, A. G. da S.; BACH, F.; AMARAL, B. do; JORGE, R. M. M.; MARQUETTI, I.; CLETO, P. B.; LIMA, J. M. de; HELM, C. V.; PERALTA-ZAMORA, P. G.; JORGE, L. M. Production and characterization of oat malt, and Principal Component Analysis (PCA). In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 5 | |
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