Ângela Fernandes

Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review.

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushrooms preservation. Gamma, electron-beam and UV irradiation have been shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms. Studies evaluating the effects of ionizing radiation are available mainly in cultivated species such as Agaricus bisporus, Lentinus edodes and Pleurotus ostreatus. This review comprises a comprehensive study of the effects of irradiation on physico-chemical parameters (weight, colour, texture and pH), chemical compounds including nutrients (proteins, sugars and vitamins) and non-nutrients (phenolics, flavonoids and flavour compounds), and on biochemical parameters such as enzymatic activity of mushrooms for different species and from different regions of the world.

Assessing the effects of gamma irradiation and storage time in energetic value and in major individual nutrients of chestnuts.

Chestnut (Castanea sativa Miller) is an important food resource all over the world. In the present study, it is intended to evaluate if the application of gamma irradiation doses ≤ 3 kGy maintain chestnuts chemical and nutritional profiles unaffected. Furthermore, possible interactions among irradiation dose and storage time were accessed using linear discriminate analysis (LDA). The nutritional composition was evaluated through determination of proteins, fat, ash, carbohydrates and energetic value. The chemical composition was focused in the main nutrients found in chestnuts: sugars - sucrose, fatty acids - palmitic, oleic, linoleic and linolenic acids, tocopherols - γ-tocopherol. The obtained results seem to indicate that the irradiation treatment did not affect the nutritional and chemical quality of chestnut fruits. Otherwise, storage time exerted more evident influence in those parameters. The application of gamma irradiation emerges as a promising technology for chestnuts chemical quality, but food safety issues have to be evaluated in order to recommend its application as a useful conservation alternative.

Evaluation of the chemical and antioxidant properties of wild and cultivated mushrooms of Ghana.

Knowledge of the chemical composition of both wild and cultivated edible mushrooms in Ghana is limited. This study reports their nutritional value, composition in lipophilic and hydrophilic molecules, minerals and antioxidant properties. The samples were found to be nutritionally rich in carbohydrates, ranging from 64.14 ± 0.93 g in Pleurotus ostreatus strain EM-1 to 80.17 ± 0.34 g in Lentinus squarrosulus strain LSF. The highest level of proteins (28.40 ± 0.86 g) was recorded in the mentioned P. ostreatus strain. Low fat contents were registered in the samples, with Auricularia auricula recording the lowest value. High levels of potassium were also observed with the following decreasing order of elements: K > P ~ Na > Mg > Ca. High levels of antioxidants were also observed, thus making mushrooms suitable to be used as functional foods or nutraceutical sources. Furthermore, this study provides new information regarding chemical properties of mushrooms from Ghana, which is very important for the biodiversity characterization of this country.

Nutritional characterisation of Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. produced using paper scraps as substrate

Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. is the third most produced edible mushroom worldwide, due to its ability to colonise and degrade a large variety of lignocellulosic substrates. Therefore, the objective of this work was to evaluate the chemical composition of fruiting bodies of P. ostreatus grown on blank and printed paper substrates, in comparison with samples grown on oat straw (control). The nutritional properties of the control sample were similar to values reported in the literature, while the chemical composition of the samples obtained using paper scraps, either blank or printed, was highly satisfactory. The results obtained validated the nutritional characteristics of the samples, highlighting a profitable means to recycle paper.

Influence of gamma irradiation in the antioxidant potential of chestnuts (Castanea sativa Mill.) fruits and skins

As seasonal products chestnuts have to be post-harvest treated to increase their shelf-life. The most common preservation method for chestnuts is the chemical fumigation with methyl bromide, a toxic agent that is under strictly Montreal Protocol due to its adverse effects on human health and environment. Food irradiation is a possible feasible alternative to substitute the traditional quarantine chemical fumigation treatment. This preliminary study evaluated the influence of gamma irradiation in the antioxidant potential of chestnut fruits and skins, through several chemical and biochemical parameters. The bioactive compounds (phenolics and flavonoids) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, reducing power and inhibition of β-carotene bleaching capacity were determined. The obtained results seem to indicate that the storage favoured chestnuts antioxidant potential. Furthermore, the application of gamma irradiation also seems to be advantageous for antioxidant activity, independently of the dose used (0.27 ± 0.04 kGy or 0.54 ± 0.04 kGy).

Chemical characterization and biological activity of Chaga (Inonotus obliquus), a medicinal “mushroom”

ETHNOPHARMACOLOGICAL RELEVANCE In Russian traditional medicine, an extract from the mushroom Inonotus obliquus (Fr.) Pil´at is used as an anti-tumor medicine and diuretic. It has been reported that Inonotus obliquus has therapeutic effects, such as anti-inflammatory, immuno-modulatory and hepatoprotective effects. This study was designed to investigate the chemical composition and biological properties of aqueous and ethanolic extracts of Inonotus obliquus from Finland, Russia, and Thailand. Their antioxidative, antimicrobial, and antiquorum properties were tested as well as the cytotoxicity on various tumor cell lines. MATERIALS AND METHODS The tested extract was subjected to conventional chemical study to identified organic acids and phenolic compounds. Antioxidative activity was measured by several different assays. Antimicrobial potential of extracts was tested by microdilution method, and antiquorum sensing activity and antibiofilm formation of Inonotus obliquus extracts was tested on Pseudomonas aeruginosa. Cytotoxicity of the extracts was tested on tumor cells (MCF-7, NCI-H460, HeLa and HepG2) and non-tumor liver cells primary cultures. RESULTS Oxalic acid was found as the main organic acid, with the highest amount in the aqueous extract from Russia. Gallic, protocatechuic and p-hydroxybenzoic acids were detected in all samples. Inonotus obliquus extracts showed high antioxidant and antimicrobial activity. Extracts were tested at subMIC for anti-quorum sensing (AQS) activity in Pseudomonas aeruginosa and all extracts showed definite AQS activity. The assays were done using twitching and swarming of bacterial cultures, and the amount of produced pyocyanin as QS parameters. All the extracts demonstrated cytotoxic effect on four tumor cell lines and not on primary porcine liver cells PLP2. CONCLUSIONS As the Inonotus obliquus presence in Chaga conks is limited, further purification is necessary to draw quantitative conclusions. The presence of AQS activity in medicinal mushrooms suggests a broader anti-infectious disease protection than only immunomodulatory effects.

Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.

Soil salinization is an increasing problem for many areas throughout the world that renders prohibitive vegetables and crop production in general. In the present study, Cichorium spinosum L. plants were grown under saline conditions in order to evaluate chemical composition and bioactive compounds content of their leaves. Salinity increase resulted in significant changes of macro and micro-nutrients content (nutritional value, sugars, fatty acids, minerals, ascorbic acid and tocopherols), whereas the concentration of phenolic compounds was not significantly affected. Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids. In contrast, antioxidant activity and mineral composition were beneficially affected by mid-to-high and high salinity levels. In conclusion, C. spinosum can be cultivated under saline conditions without compromising the quality of the final product, especially in semi-arid areas where irrigation water is scarce and/or of low quality due to high content of NaCl (coastal areas or areas where underground water is saline).

Low dose γ-irradiation as a suitable solution for chestnut (Castanea sativa Miller) conservation: effects on sugars, fatty acids, and tocopherols.

Along with dehydration, the development of insects and microorganisms is the major drawback in chestnut conservation. Irradiation has been regaining interest as an alternative technology to increase food product shelf life. In the present work, the effects of low dose gamma irradiation on the sugar, fatty acid, and tocopherol composition of chestnuts stored at 4 °C for different storage periods (0, 30, and 60 days) was evaluated. The irradiations were performed in a 60Co experimental equipment, for 1 h (0.27±0.04 kGy) and 2 h (0.54±0.04 kGy). Changes in sugars and tocopherols were determined by high performance liquid chromatography coupled to refraction index and fluorescence detections, respectively, while changes in fatty acids were analyzed by gas-chromatography coupled to flame ionization detection. Regarding sugar composition, storage time proved to have a higher effect than irradiation treatment. Fructose and glucose increased after storage, with the corresponding decrease of sucrose. Otherwise, the tocopherol content was lower in nonirradiated samples, without a significant influence of storage. Saturated, monounsaturated, and polyunsaturated fatty acids levels were not affected, either by storage or irradiation. Nevertheless, some individual fatty acid concentrations were influenced by one of two factors, such as the increase of palmitic acid in irradiated samples or the decrease of oleic acid after 60 days of storage. Overall, the assayed irradiation doses seem to be a promising alternative treatment to increase chestnut shelf life, without affecting the profile and composition in important nutrients.

Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses.

BACKGROUND The use of traditional foods can enrich our diet, perpetuating important elements of local knowledge and cultural inheritance. Raw, soaked and cooked samples of two Fabaceae species (Cicer arietinum L. and Lathyrus sativus L.) were characterized regarding nutritional and bioactive properties. RESULTS L. sativus gave the highest carbohydrate, protein, ash, saturated fatty acid and polyunsaturated fatty acid content, and lowest fat and energy value. Furthermore, it also showed the highest concentration of flavonoids and antioxidant activity. Cicer arietinum gave the highest concentration of sugars, organic acids and tocopherols. The soaking process did not significantly affect macronutrients, but cooking (boiling) decreased protein, ash, sugars and organic acids, and increased carbohydrates, fat, tocopherols, bioactive compounds and antioxidant activity. No differences were obtained for fatty acid composition. CONCLUSION The present study highlights the nutritional profile and bioactive properties of these agricultural varieties of C. arietinum and L. sativus pulses, and valorizes their traditional consumption and the use in modern diets.

Effects of gamma irradiation on chemical composition and antioxidant potential of processed samples of the wild mushroom Macrolepiota procera.

It was previously demonstrated that gamma irradiation was the processing technology with the highest capacity to maintain the chemical profile of fresh Macrolepiota procera wild mushroom, when compared to freeze-dried or oven-dried samples. Herein, it was aimed to evaluate gamma irradiation effects on processed samples. Chemical composition and antioxidant potential of irradiated (0.5 and 1 kGy) fresh, frozen and dried samples were determined by chromatographic techniques and in vitro assays, respectively. M. procera irradiation attenuated the effects caused by oven-drying or freezing; combining freeze treatment with 0.5 kGy dose preserved total tocopherols. Rather than a conservation methodology, gamma irradiation might act as a useful adjuvant to other conservation techniques (e.g., freezing or oven-drying).