Chromatographic analysis of the effects of gamma irradiation on organic acids composition of wild Boletus edulis and Hydnum repandum
Conference Paper
Overview
Overview
abstract
FCT and COMPETE/QREN/UE- strategic projects PEst-OE/AGR/UI0690/2011 (CIMO) and
PEst-C/EQB/LA0006/2011 {REQUIMTE); grant SFRH/BD/76019/2011 to A. Fernandes.
The Northeast of Portugal is one of the European regions with higher wild
edible mushrooms diversity, which are commonly collected for consumption for
being a good source of digestible proteins, carbohydrates, fibers and vitamins.
Recently, our research group developed a chromatographic methodology for
analysis of organic acids in mushrooms [1]. These compounds play a
determinant role in maintaining food quality and organoleptic characteristics
(e.g., fruits and vegetables), and have also been used in quality control [2].
Moreover, the nature and concentration of organic acids are important factors
in mushrooms flavor [3).
The present work reports the use of the developed chromatographic
methodology in the study of the effects of gamma irradiation on organic acids
composition of two wild species highly appreciated in the Northeast of
Portugal: Boletus edulis Bull.:Fr. and Hydnum repandum L. :Fr.. The fruiting
bodies were collected in Trás-os-Montes (Northeast of Portugal) in November
2012, and the irradiation was performed in a Co-60 experimental chamber,
using 1 and 2 kGy as radiation doses (non-irradiated samples were used as
controls). The organic acids were analysed by ultrafast liquid chromatography
coupled to a photodiode array detector (UFLC-PDA).
The obtained profiles were different between the two studied mushrooms,
particularly in what regards malic acid, which was absent in B. edulis. However,
citric acid was the predominant organic acid, except in H. repandum samples
irradiated with 2 kGy. Irradiated samples (excluding oxalic acid in B. edulis)
presented higher organic acids values. This indicates that, up to the doses used
in this work, gamma irradiation might represent a useful technology for organic
acids preservation in mushrooms.
