Effect of gamma-irradiation on agaritine, gamma-glutaminyl-4-hydroxybenzene(GHB), antioxidant capacity, and total phenolic content of mushrooms (Agaricus bisporus

Titel in Übersetzung: Effect of gamma-irradiation on agaritine, gamma-glutaminyl-4-hydroxybenzene(GHB), antioxidant capacity, and total phenolic content of mushrooms (Agaricus bisporus

Isolde Sommer, Heidi Schwartz, Sonja Solar, Gerhard Sontag (Korresp. Autor*in)

Veröffentlichungen: Beitrag in FachzeitschriftArtikelPeer Reviewed

Abstract

Fresh mushrooms (Agaricus bisporus) were irradiated at doses of 1, 3, and 5 kGy to assess the effect of ?-irradiation on the major aromatic compounds agaritine (?-N-(?-L-(+)-glutamyl)-4-(hydro-xymethyl)phenylhydrazine) and GHB (?-glutaminyl-4-hydroxybenzene) as well as on the total phenolic content and antioxidant capacity. Up to 3 kGy, agaritine was not affected. At 5 kGy, a significant reduction (p = 0.05) from 1.54 (0 kGy) to 1.35 g/kg dry weight (DW) was observed. ?-Glutaminyl-4-hydroxybenzene decreased by 22% at 1 kGy and by 31% at 5 kGy. Additionally, agaritine standard solutions at concentrations of 10-4 and 5 × 10-5 mol/L were irradiated to compare the effect on agaritine content in aqueous solutions and in the sample matrix. A rapid decay was observed, 50% at 750 Gy (10-4 mol/L) and 400 Gy (5 × 10-5 mol/L). The total phenolic content and antioxidant capacity were not significantly (p = 0.05) influenced by irradiation.
Titel in ÜbersetzungEffect of gamma-irradiation on agaritine, gamma-glutaminyl-4-hydroxybenzene(GHB), antioxidant capacity, and total phenolic content of mushrooms (Agaricus bisporus
OriginalspracheEnglisch
Seiten (von - bis)5790-5794
Seitenumfang5
FachzeitschriftJournal of Agricultural and Food Chemistry
Jahrgang57
Ausgabenummer13
DOIs
PublikationsstatusVeröffentlicht - 2009

ÖFOS 2012

  • 104002 Analytische Chemie
  • 104009 Lebensmittelchemie

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