Effects of gamma irradiation on the fatty acids profile of Lactarius deliciosus wild mushroom

Book of Abstracts

RUS &ST

The First North and East European Congress on Food

NEEFood- 2012

RUSFoiT

April22-24, 2012 St. Petersburg, Russia Organized by: and

RUSFoST St. Petersburg State Institute of Technology (Technical University)

In cooperation with:

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Session 8 - Poster Session

R. PINHEIRO. Effect of bean and chickpea pulses on crust and crumb gluten-free bread properties with different hydrocolloids ... 60 H. P. YUKSEL, D. KI$LA. Effects Of High And Low Heat Treatments on Components and Antimicrobial Activity in Human Milk ... 60 1 E.J. ]. AL-ZUBAIDY. Improve the Quality and Safety of Soft Cheese by Incorporate

i Pro biotic Bacteria Strains ... 61

L. ARSENIEVA, M. ANTONUK, S. IVANOV. Enzymatic Activity of Malt, Enriched

1 With Seleniun1 ... 62

~ Taner Baysal, Filiz i<;:ier, Ahsen Rayman, Ashhan Demirdoven. PROCESSiNG OF

I. SOME FRUiTS AND VEGETABLES BY MODERATE ELECTRIC FIELD

:t APPLICATION ... 62

T. MOSTENSKAYA, M. ZARITSKAYA, G. ARKHIPOVA, S. DYCHKOVSKYY.

Current Legislation of Babyfood in Ukraine ... 63

g E. SUREK, D. NILUFER-ERDIL. Changes in Polyphenols and Antioxidant Activity

9 during the Processing of Pomegranate into Nectar ... 63

il H. SENGOL, D. NILUFER-ERDIL. Evaluating Bioavailability of Phenolics and

0 Anthocyanins during Pomegranate Consumption Together With Other Phenolic

Sources in the Diet ... 64

n N. KONAR, D. AYGONE$, E. S. POYRAZOGLU, I. HASPOLAT, K. DEMiR, N.

1 ARTIK. Thirteen Phytoestrogenic Compound Content of Acidified And Non-Acidified

·e Enzymatic Hydrolysates Of Chickpea (Cicer Arientinum L.) ... 65

1 R. BIEGANSKA-MARECIK, E. RADZIEJEWSKA-KUBZDELA, K. CYCHNERSKA.

1t The Effect of the Technological Process on Sensory Quality and Changes in Contents

2 of Biologically Active Compounds in Apple Juice withan Addition of Red Cabbage .. 66

11s

A

FERNANDES, M.B.P.P. OLIVEIRA, A.L.AMILCAR, L. BARROS, A.MARTINS,

3 I.C.F.R.FERREIRA. Effects of Gamma Irradiation on the Fatty Acids Profile ofLactarius (. Deliciosus Wild Mushroon1 ... 66

ia

A

FERNANDES, M.B.P.P. OLIVEIRA, A L. AMILCAR, A MARTINS, I. C.F.R.

3 FERREIRA Antioxidant Activity of Gamma Irradiated Lactarius Deliciosus

L.

From

:I. Northeast Portugal. ... 67

m A.L. AMILCAR, M.L. BOTELHO, B. QUINTANA, A. BENTO, E. RAMALHOSA

4 Gamma Irradiation Of Chestnuts: Dosimetric Study And Its Influence In Drying .... 68

1d E. RADZIEJEWSKA-KUBZDELA, R BIEGANSKA- MARECIK, M SLODZINSKI.

5 Contents of Glucosinolates in Juices Produced From Different Cultivars of y- Cabbage ... 69

·6 M. BARANOWSKA, K. BOHDZIEWICZ. Effect of Transglutaminase on Allergenic

of Properties of Milk Proteins ... 70

)7 G. M. ISKHAKOVA, 0. N. PINAEVA. Greening the Human Diet through

;es Supplernents ... 71

57 M.S.YILMAZER, H.ISLEROGLU, T.KEMERLI, F.KAYMAK-ERTEKIN, B.OZYURT.

THE EFFECT OF THE TECHNOLOGICAL PROCESS ON SENSORY QUALITY AND CHANGES IN CONTENTS OF BIOLOGICALLY ACTIVE COMPOUNDS IN APPLE

JUICE WITH AN ADDITION OF RED CABBAGE

R6ia Bieganska-Marecik, Elibieta Radziejewska-Kubzdela, Klaudia Cychnerska

Institute of Technology of Plant Origin Food, the Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland,rozmarec@up.poznan.pl

The aim of this study was to determine the effect of technological processes applied when producing apple juice with an addition of red cabbage on sensory quality and changes in the contents of vitamin C and polyphenolic compounds as well as antioxidant activity of the final product.

Analyses were conducted on Szampion apples and red cabbage cv. Huzaro. Red cabbage was added to apple juice in the form of pomace and comminuted raw material, in both cases the addition amounting to 20%. The final product was preserved by pasteurization and hot filling.

Polyphenolic contents were determined according to Folin-Ciocalteau and by HPLC method, vitamin C was assayed by HPLC method, antioxidant activity was determined using the ABTS reagent. Sensory examination was performed using a 10-point scale. Produced apple juice with an addition of red cabbage was characterized by the examination panel as a product of high desirability. Raw juice with an addition of red cabbage pomace received sensory examination scores of 8.8, while that with an addition of comminuted red cabbage-the score of 8.9. Aroma and taste of the product were evaluated as typical of fruit juices, while colour was described as heather to dark purple.

Contents of polyphenolic compounds in the produced raw apple juice with an addition of red cabbage pomace amounted to 78.7 mg/1 00 g, while after pasteurization it was 76 mg/100 g. Antioxidant activity of the final product was 6. 7 !J.mOl Trolox/1 g of product. In apple juice with a 20% addition of comminuted red cabbage a higher content of polyphenolic compounds was recorded at 83.3 mg/100 g, while antioxidant activity was found to be 6.4 !J.mol Trolox/1 g of product. Vitamin

C

content in the final product, both in case of apple juice with an addition of pomace and comminuted cabbage, was very low, amounting to approx. 0.35 mg/100 g of product.

The study was realized within the framework of project "Bioactive food" POIG 01.01.02-00-061/09.

EFFECTS OF GAMMA IRRADIATION ON THE FATTY ACIDS PROFILE OF LACTARIUS DELICIOSUS WILD MUSHROOM

Angela Fernandesl,2, M. Beatriz P.P. Oliveira2, Amilcar L. Antoniol,3,4, Lillian Ban·osl,

Anabela Martins I, Isabel C.F.R. Ferreiral

2-REQUIMTE/Dept. de Ciencias Quimicas, Faculdade de Farmacia da Universidade do Porta, Portugal

3GTRPP!Unidade de Fisica e Aceleradores, Instituto Tecnol6gico e Nuclea1; Portugal.

4Departamento de Fisica Fundamental, Universidade de Salamanca, Spain.

The short shelf-life of mushrooms (1-3 days at ambient temperature) is an impediment to the distribution and marketing of the fresh product. Despite of the immense popularity of this food all over the world data regarding alternative technologies to increase mushrooms shelf-life are scarce. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products and is regulated in the European Union by the Directive 1999/2/EC. Herein, the influence of gamma irradiation dose (0.5 and 1 kGy) over the fatty acids profile of Lactarius deliciosus L. wild mushroom, collected in the Northeast of Portugal (November 2011), was evaluated by gas-chromatography coupled to flame ionization detection (GC-FID). The analyses were performed after 0 (control), 4 and 8 days of storage at 4 oC. The control and the irradiated samples revealed an identical profile, with C18:0 (stearic acid), Cl8:2n6c (linoleic acid), Cl8:ln9c (oleic acid) and Cl6:0 (palmitic acid) as the main fatty acids. These results are in agreement to the reported by our research group in a previous study with nutritional characterization of this species [ 1]. Nevertheless, some differences were found in the percentage of some fatty acids in the different samples. For instance, control sample (non-irradiated) after 8 days of storage, showed a lower Cl8nln9 percentage (decreased from 8 to 4.4%) contributing to a decrase in MUFA levels. Otherwise, in the sample irradiated with 0.5 kGy the percentage of the mentioned fatty acid did not changed until day 8. Overall, irradiation could be an alternative to ensure the quality and extend the life of mushrooms, protecting their fatty acids composition.

Acknowledgements: FCT and COMPETE/QREN/EU: Project

PTDC/AGR-ALI/110062/2009 and BD/76019/2011 grant to A. Fernandes.

References: [1] L. Barros, P. Baptista, D.M. Correia, J.S. Morais, I.C.F.R. Ferreira (2007)

J.

Agric. Food Chem. 55, 4781-4788.

ANTIOXIDANT ACTIVITY OF GAMMA IRRADIATED LACTARIUS DELICIOSUS L.

FROM NORTHEAST PORTUGAL

Angela Fernandes1,2, M. Beatriz P.P. Oliveira2, Amilcar L. Antonio1,3,4, Anabela Martins1, Isabel C.F.R. Ferreira1

1-CIMO/ESA, Instituto Politecnico de Bragan~a, Portugal.

2-REQUIMTE/Dept. de Ciencias Quimicas, Faculdade de Farmacia da Universidade

do Porta, Portugal

3-GTRPP!Unidade de Fisica e Aceleradores, Instituto Tecnol6gico e Nuclem; Portugal.

4-Departamento de Fisica Fundamental, Universidade de Salamanca, Spain.

68

A diet rich in natural antioxidant compounds has been linked to a reduced risk

of developing chronic oxidative stress-related diseases, including cancer and

cardiovascular and neurodegenerative diseases. In addition to their highly appreciated nutitional value, mushrooms could be an interesting source of antioxidant compounds [1]. Nevertheless, their short shelf-life might be a limitation to the distribution and

marketing of fresh mushrooms. Gamma irradiation could be an alternative to ensure

the quality and extend mushrooms shelf-life, that has been used in several food

products (Directive 1999/2/EC).

Herein, the effects of gamma irradiation (0.5 and 1 kGyperformed in a 60Co experimental equipment) and storage time (0, 4 and 8 days at 4 °C) in antioxidant potential of the wild edible mushroom Lactarius deliciousus L. collected in Tnis-os-Montes, Northeast Portugal, were evaluated for the first time. The antioxidant properties were evaluated through scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals,

reducing power (RP), inhibition oflipid peroxidation using thiobarbituric acid reactive

substances (TBARS) and ~-carotene-linoleate model systems. Data obtained show

influence of storage time and irradiation dose over antioxidant activity. Some effects

were clearly observed, such as the case of the highest antioxidant potential observed in

irradiated samples (with both doses) when compared to non-irradiated ones (control)

at 0 days. Therefore, the application of gamma irradiation seemed to be advantageous for the assayed antioxidant methods, but further studied are necessary to understand the mentioned effects.

Acknowledgements: FCT and COMPETE/QREN/EU: Project

PTDC/AGR-ALI/110062/2009 and BD/76019/2011 grant to A. Fernandes.

References: [1) I.C.F.R. Ferreira, L. Barros, R.M.V. Abreu (2009) Curr. Med. Chem. 16,

1543-1560.

GAMMA IRRADIATION OF CHESTNUTS: DOSIMETRIC STUDY AND ITS INFLUENCE IN DRYING

Amilcar L. Antonio1,2,3, M. Luisa Botelho2, Begoiia Quintana3, Albino Bento1, Eisa

Ramalhosal

1 CIMO/ESA Polytechnic Institute of Bragan~a, Portugal. 2GTRPP/Nucelar and Technological Institute, Portugal. 3Dep. of Fundamental Physics, University of Salamanca, Spain.

Food irradiation is a process that has been regaining an increasing interest for different food products to increase shelf life, for disinfestation or sterilization. In industry the

drying of chestnuts is used to produce other sub-products, such as flour. So far as we know this is the first time that the influence of gamma irradiation in drying behaviour of an european chestnuts variety was performed. First the dose rate distribution was