A very well-known and appreciated mushroom,
Agrocybe aegerita (Brig.) Sing, was the subject of chemical
profiling, antioxidant assays and sensory evaluation test in
creamcheese. Methanolic extract obtained from a wild sample
of A. aegerita fruiting body was fully chemically identified.
Sample was found to be rich in carbohydrates (84.51 g/
100 g dw), ash and proteins (6.69 g/100 g dw and 6.68 g/
100 g dw, respectively). Trehalose was the main free sugar
while malic acid was the most abundant organic acid. Four
isoforms of tocopherols were identified; γ- tocopherol was the
dominant isoform with 86.08 μg/100 g dw, followed by β-
tocopherol, δ-tocopherol and α-tocopherol (8.80 μg/
100 g dw, 3.40 μg/100 g dw and 2.10 μg/100 g dw, respectively).
Polyunsaturated fatty acids were predominant, with
linoleic acid as the most prominent one (78.40 %).
Methanolic extract of chestnut mushroom exhibited high antioxidant
activity. Sensory evaluation test included grading by
panelists and comparing the overall acceptability of cream
cheese alone and enriched cream cheese with dry powder of
A. aegerita. General conclusion of the participants was that
the newly developed product was more likeable in comparison
to cream cheese alone. Due to the health-beneficial effects of
antioxidants and wealth of chemically identified nutrients,
A. aegerita is a promising starting material for incorporation
on larger scale products.
