Agaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheese
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abstract
In the present work, a detailed chemical characterization of Agaricus bohusii Bon was
performed, including evaluation of nutritional value (e.g. macromolecules, free sugars and
fatty acids), bioactive compounds (e.g. tocopherols, phenolic compounds and organic acids),
and antioxidant activity of its methanolic extract (e.g. scavenging activity, reducing power
and inhibition of lipid peroxidation). The antifungal preserving properties of the mentioned A.
bohusii extract incorporated in cream cheese were also analyzed, using the fungus Penicillium
verrucosum var. cyclopium as source of contamination. Comparison of sensory evaluation of
cream cheese alone and enriched with A. bohusii extract was recorded. A. bohusii
demonstrated to be a rich source of carbohydrates and proteins, containing γ-tocopherol as the
only isoform of tocopherols. Polyunsaturated fatty acids predominated over mono and
unsaturated fatty acids and the main sugars found were mannitol and trehalose. p-
Hydroxybenzoic and p-coumaric acids were the phenolic acids identified in the studied
sample and two related compounds were found in higher amounts: γ-L-glutaminyl-4-
hydroxybenzene and cinnamic acid. Malic, oxalic and fumaric acids were the organic acids
identified and quantified in A. bohusii. High concentration of total phenolics was in
correlation with a relatively strong antioxidant capacity. Methanol extract successfully
inhibited development of P. verrucosum var. cyclopium in cream cheese, tested at room
temperature after 7 days of inoculation. Sensory evaluation showed cream cheese in
combination with A. bohusii extract more acceptable to panelists than cream cheese alone.
Mushrooms are widely appreciated all over the world for their nutritional and bioactive properties. They have been considered valuable health foods being a source of many different nutraceuticals, including antioxidant and antimicrobial compounds [1,2].
Agaricus bohusii Bon is an edible and prized mushroom especially common in Serbia and southern Europe. As far as we know, there are no studies about this species. In the present work, a detailed chemical characterization of A. bohusii was performed, including evaluation of nutritional value (e.g. macromolecules, free sugars and fatty acids), bioactive compounds (e.g. tocopherols, phenolic compounds and organic acids), and antioxidant activity of its methanolic extract (e.g. scavenging activity, reducing power and inhibition of lipid peroxidation). The antifungal preserving properties of the mentioned A. bohusii extract incorporated in cream cheese were also analyzed, using the fungus Penicillium verrucosum var. cyclopium as source of contamination. Comparison of sensory evaluation of cream cheese alone and enriched with A. bohusii extract was recorded. A. bohusii demonstrated to be a rich source of carbohydrates and proteins, containing γ-tocopherol as the only isoform of tocopherols. Polyunsaturated fatty acids predominated over mono and unsaturated fatty acids. p-Hydroxybenzoic and p-coumaric acids were the phenolic acids identified in the studied sample; two related compounds were found in higher amounts: γ-L-glutaminyl-4-hydroxybenzene and cinnamic acid. Malic, oxalic and fumaric acids were the organic acids identified and quantified in A. bohusii. High concentration of total phenolics was in correlation with strong antioxidant capacity. Methanol extract successfully inhibited development of P. verrucosum var. cyclopium in cream cheese, tested at room temperature after 7 days of inoculation. Sensory evaluation showed cream cheese in combination with A. bohusii extract more acceptable to panelists than cream cheese alone.
