STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT

The purpose of this work was to study the phenolic compounds in ten forest mushroom species to see if and to what extent the thermal processing can modify the content of these compounds. The biological material consisted of ten forest mushroom species, colected from Suceava county area: Agaricus cam...

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Autor principal:	Marcel AVRAMIUC
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	phenolic content mushroom boiling roasting Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/77ebeb1b4a174a1bb1713d39e68efcec
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spelling	oai:doaj.org-article:77ebeb1b4a174a1bb1713d39e68efcec2021-12-02T19:35:52ZSTUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT2068-66092559-6381https://doaj.org/article/77ebeb1b4a174a1bb1713d39e68efcec2018-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/565/533https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The purpose of this work was to study the phenolic compounds in ten forest mushroom species to see if and to what extent the thermal processing can modify the content of these compounds. The biological material consisted of ten forest mushroom species, colected from Suceava county area: Agaricus campestris, Morchella esculenta, Cantharellus cibarius, Armillaria mellea, Lactarius deliciosus, Boletus edulis, Pleurotus cornucopiae, Russula vesca, Sparassis crispa, Ramaria aurea. The experiment consisted in mushrooms thermal processing (boiling for 30 and 60 minutes, and roasting for 10 minutes at 160°C), followed by the analysis of Total Phenolic Content (TPC) which values were compared to the ones obtained from raw samples. As compared to raw material, the boiling process led to a significant increase of percent of TPC between 13.71% and 31.91% (after 30 min. of boiling) and between 12.33% and 61.36% (after 60 min. of boiling). As compared to raw material, the roasting of mushrooms for 10 minutes (at 160°C) led to significant increases of the phenolic compounds between 29.31% and 95.23% in all samples. High TPC values recorded by some species may be explained by the specific tissue structure of these species, which promotes a penetration and a more intense heat action on bound phenols.Marcel AVRAMIUCStefan cel Mare University of Suceavaarticlephenolic contentmushroomboilingroastingFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 1, Pp 97-102 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	phenolic content mushroom boiling roasting Food processing and manufacture TP368-456
spellingShingle	phenolic content mushroom boiling roasting Food processing and manufacture TP368-456 Marcel AVRAMIUC STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT
description	The purpose of this work was to study the phenolic compounds in ten forest mushroom species to see if and to what extent the thermal processing can modify the content of these compounds. The biological material consisted of ten forest mushroom species, colected from Suceava county area: Agaricus campestris, Morchella esculenta, Cantharellus cibarius, Armillaria mellea, Lactarius deliciosus, Boletus edulis, Pleurotus cornucopiae, Russula vesca, Sparassis crispa, Ramaria aurea. The experiment consisted in mushrooms thermal processing (boiling for 30 and 60 minutes, and roasting for 10 minutes at 160°C), followed by the analysis of Total Phenolic Content (TPC) which values were compared to the ones obtained from raw samples. As compared to raw material, the boiling process led to a significant increase of percent of TPC between 13.71% and 31.91% (after 30 min. of boiling) and between 12.33% and 61.36% (after 60 min. of boiling). As compared to raw material, the roasting of mushrooms for 10 minutes (at 160°C) led to significant increases of the phenolic compounds between 29.31% and 95.23% in all samples. High TPC values recorded by some species may be explained by the specific tissue structure of these species, which promotes a penetration and a more intense heat action on bound phenols.
format	article
author	Marcel AVRAMIUC
author_facet	Marcel AVRAMIUC
author_sort	Marcel AVRAMIUC
title	STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT
title_short	STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT
title_full	STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT
title_fullStr	STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT
title_full_unstemmed	STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT
title_sort	study on total phenolic content in some romanian forest mushroom species, before and after heat treatment
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/77ebeb1b4a174a1bb1713d39e68efcec
work_keys_str_mv	AT marcelavramiuc studyontotalphenoliccontentinsomeromanianforestmushroomspeciesbeforeandafterheattreatment
_version_	1718376388269965312

STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT

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