Boletus aereus growing wild in Serbia: chemical profile, in vitro biological activities, inactivation and growth control of food-poisoning bacteria in meat
Аутори:Stojkovic, Dejan S.
Reis, Filipa S.
Ćirić, Ana D.
Ferreira, Isabel C. F. R.
Soković, Marina D.
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Boletus aereus Bull. is a bolete, an edible mushroom frequently consumed all over the globe as a delicate mushroom, especially in Serbia, Portugal, Basque Country, Navarre, France and Italy.. B. aereus was showed to be rich in carbohydrates (82.58 g/100 g dw), followed by proteins (7.86 g/100 g dw), ash (6.20 g/100 g dw) and fat (3.36 g/100 g dw). The most abundant sugar was identified as trehalose (11.28 g/100 g dw); three tocopherol isoforms (alpha-, beta- and delta-tocopherols) were detected. Unsaturated fatty acids predominated over saturated fatty acids, with oleic and linoleic acids as the most dominant ones. p-Hydroxybenzoic (8.95 mu g/100 g dw), p-coumaric (7.32 mu g/100 g dw) and cinnamic (5.91 mu g/100 g dw) acids were quantified, as also four organic acids: oxalic (0.69 g/100 g dw), citric (0.59 g/100 g dw), quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw) acids. The mushroom methanolic extract showed in vitro antioxidant and antimicrobial activities, and successively inhibited the growth of meat contaminant bacteria, both at 25 A(0)C and 4 A(0)C, after 7 days of inoculation.
Кључне речи:Boletus aereus; Chemical composition; Antioxidant; Antimicrobial; Meat preservatives
Извор:Journal of Food Science and Technology-Mysore, 2015, 52, 11, 7385-7392