EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.

The present study was aimed at investigating the antinutrient and organic acid contents of three wild edible mushrooms from Russula genus as a function of their ripening stage. Fresh mushrooms Russula lepida, Russula mustelina and Russula delica were harvested from their natural habit in Brobo area’...

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Autores principales:	Jaures Oscar GBOTOGNON, Michel Djary KOFFI, Hubert Kouassi KONAN, Eugène Jean Parfait KOUADIO
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	organic acids edible mushroom ripening stage russula lepida russula mustelina russula delica Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/f235faadfd124e2a985c6d6abbdb8232
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spelling	oai:doaj.org-article:f235faadfd124e2a985c6d6abbdb82322021-12-02T17:50:23ZEFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.2068-66092559-6381https://doaj.org/article/f235faadfd124e2a985c6d6abbdb82322019-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/658/611https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The present study was aimed at investigating the antinutrient and organic acid contents of three wild edible mushrooms from Russula genus as a function of their ripening stage. Fresh mushrooms Russula lepida, Russula mustelina and Russula delica were harvested from their natural habit in Brobo area’s (7°43'0" N and 4°42'0" W) in center Côte d’Ivoire. The fresh mushrooms were oven dried and ground to obtain the crude flour. Phytate and oxalate contents were investigated using standard colorimetric methods, while organic acid profiles were performed by using HPLC analytical methods. The antinutrient composition showed that the greatest content in phytates (1.60±0.10 mg/100 g) and oxalates (5.17±0.01 mg/ 100 g) were observed respectively, in R. lepida and R. mustelina immature fruiting bodies. These values are much lower than the standard safe limits. As regards organic acid profiles, they revealed the presence of at least fourteen organic acids namely benzoic, oxalic, fumaric, succinic, malic, tartaric, ascorbic, citric, lactic, adipic, propionic, formic, shikimic and acetic acids. The main organic acids in R. lepida were lactic (49.70 mg/ 100 g DW, for post-mature stage), fumaric (36.00 and 31.22 mg/ 100 g DW, respectively for immature and mature stage), citric (21.60 and 31.60 mg/ 100 g DW, respectively for immature and mature stage) and succinic (21.00 mg/ 100 g DW for post-mature stage) acids. Lactic acid (47.90 mg/ 100 g DW) was the dominating organic acid in R. mustelina at immature stage, whereas citric (30.20 mg/ 100 g DW at post-mature stage) and ascorbic acids (21.80 mg/ 100 g DW at post-mature stage) were major in R. delica. R. lepida showed the higher total organic acid contents (ranging from 113.13 mg/ 100 g in immature stage to 103.31 mg/ 100 g in post-mature stage) whatever the ripening stage. As for R. mustelina, the immature stage was better (100.02 mg/ 100 g DW), while R. delica showed better total organic acid content (83.33 mg/ 100 g DW) at post-mature stage.Jaures Oscar GBOTOGNONMichel Djary KOFFIHubert Kouassi KONANEugène Jean Parfait KOUADIOStefan cel Mare University of Suceavaarticleorganic acidsedible mushroomripening stagerussula lepidarussula mustelinarussula delicaFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 3, Pp 191-200 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	organic acids edible mushroom ripening stage russula lepida russula mustelina russula delica Food processing and manufacture TP368-456
spellingShingle	organic acids edible mushroom ripening stage russula lepida russula mustelina russula delica Food processing and manufacture TP368-456 Jaures Oscar GBOTOGNON Michel Djary KOFFI Hubert Kouassi KONAN Eugène Jean Parfait KOUADIO EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.
description	The present study was aimed at investigating the antinutrient and organic acid contents of three wild edible mushrooms from Russula genus as a function of their ripening stage. Fresh mushrooms Russula lepida, Russula mustelina and Russula delica were harvested from their natural habit in Brobo area’s (7°43'0" N and 4°42'0" W) in center Côte d’Ivoire. The fresh mushrooms were oven dried and ground to obtain the crude flour. Phytate and oxalate contents were investigated using standard colorimetric methods, while organic acid profiles were performed by using HPLC analytical methods. The antinutrient composition showed that the greatest content in phytates (1.60±0.10 mg/100 g) and oxalates (5.17±0.01 mg/ 100 g) were observed respectively, in R. lepida and R. mustelina immature fruiting bodies. These values are much lower than the standard safe limits. As regards organic acid profiles, they revealed the presence of at least fourteen organic acids namely benzoic, oxalic, fumaric, succinic, malic, tartaric, ascorbic, citric, lactic, adipic, propionic, formic, shikimic and acetic acids. The main organic acids in R. lepida were lactic (49.70 mg/ 100 g DW, for post-mature stage), fumaric (36.00 and 31.22 mg/ 100 g DW, respectively for immature and mature stage), citric (21.60 and 31.60 mg/ 100 g DW, respectively for immature and mature stage) and succinic (21.00 mg/ 100 g DW for post-mature stage) acids. Lactic acid (47.90 mg/ 100 g DW) was the dominating organic acid in R. mustelina at immature stage, whereas citric (30.20 mg/ 100 g DW at post-mature stage) and ascorbic acids (21.80 mg/ 100 g DW at post-mature stage) were major in R. delica. R. lepida showed the higher total organic acid contents (ranging from 113.13 mg/ 100 g in immature stage to 103.31 mg/ 100 g in post-mature stage) whatever the ripening stage. As for R. mustelina, the immature stage was better (100.02 mg/ 100 g DW), while R. delica showed better total organic acid content (83.33 mg/ 100 g DW) at post-mature stage.
format	article
author	Jaures Oscar GBOTOGNON Michel Djary KOFFI Hubert Kouassi KONAN Eugène Jean Parfait KOUADIO
author_facet	Jaures Oscar GBOTOGNON Michel Djary KOFFI Hubert Kouassi KONAN Eugène Jean Parfait KOUADIO
author_sort	Jaures Oscar GBOTOGNON
title	EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.
title_short	EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.
title_full	EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.
title_fullStr	EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.
title_full_unstemmed	EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.
title_sort	effect of ripening stage on organic acid profiles and antinutrient contents of three species of wild edible mushroom russula ssp.
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/f235faadfd124e2a985c6d6abbdb8232
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EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP.

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