Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste

Autores
Omarini, Alejandra Beatriz; Henning, Cynthia Patricia; Ringuelet, Jorge; Zygadlo, Julio Alberto; Alberto, Edgardo Omar
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The volatile composition and the nutritional value of Polyporus tenuiculus grown on supplemented and nonsupplemented wheat straw and willow sawdust were determined. Thirty-nine volatile compounds were detected, including acids, esters, alcohols, hydrocarbons, aldehydes and ketones. The main volatile compound in all samples was 1-octen-3-ol, with increasing levels in mushrooms cropped on supplemented substrate. In addition, several precursors of this alcohol were identified in lower percentages. Mushrooms grown on supplemented substrates showed lower fat (5.2–5.7%) and carbohydrate contents (48.2%) and higher protein content (22–22.5%). Fibre and ash contents showed some variations between types of substrates. Compared to other edible fungi, P. tenuiculus high fibre and protein contents point to this species as a healthy nutritional alternative of interest for the food industry. Moreover, the wide spectrum of volatile compounds of P. tenuiculus reveals great potential for biotechnological applications such as the production of ‘‘non artificial’’ mushroom flavour.
Fil: Omarini, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Henning, Cynthia Patricia. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Ringuelet, Jorge. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Alberto, Edgardo Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Materia
VOLATILE COMPOUNDS
POLYPORUS
AROMAS
NUTRITION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/277324
Acceder
id CONICETDig_178a28e82cff7171dd0b8825f4dc7795
oai_identifier_str oai:ri.conicet.gov.ar:11336/277324
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial wasteOmarini, Alejandra BeatrizHenning, Cynthia PatriciaRinguelet, JorgeZygadlo, Julio AlbertoAlberto, Edgardo OmarVOLATILE COMPOUNDSPOLYPORUSAROMASNUTRITIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The volatile composition and the nutritional value of Polyporus tenuiculus grown on supplemented and nonsupplemented wheat straw and willow sawdust were determined. Thirty-nine volatile compounds were detected, including acids, esters, alcohols, hydrocarbons, aldehydes and ketones. The main volatile compound in all samples was 1-octen-3-ol, with increasing levels in mushrooms cropped on supplemented substrate. In addition, several precursors of this alcohol were identified in lower percentages. Mushrooms grown on supplemented substrates showed lower fat (5.2–5.7%) and carbohydrate contents (48.2%) and higher protein content (22–22.5%). Fibre and ash contents showed some variations between types of substrates. Compared to other edible fungi, P. tenuiculus high fibre and protein contents point to this species as a healthy nutritional alternative of interest for the food industry. Moreover, the wide spectrum of volatile compounds of P. tenuiculus reveals great potential for biotechnological applications such as the production of ‘‘non artificial’’ mushroom flavour.Fil: Omarini, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); ArgentinaFil: Henning, Cynthia Patricia. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Ringuelet, Jorge. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Alberto, Edgardo Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); ArgentinaWiley Blackwell Publishing, Inc2010-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/277324Omarini, Alejandra Beatriz; Henning, Cynthia Patricia; Ringuelet, Jorge; Zygadlo, Julio Alberto; Alberto, Edgardo Omar; Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 8; 10-2010; 1603-16090950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02306.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02306.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T14:57:27Zoai:ri.conicet.gov.ar:11336/277324instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 14:57:27.654CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste
title Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste
spellingShingle Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste
Omarini, Alejandra Beatriz
VOLATILE COMPOUNDS
POLYPORUS
AROMAS
NUTRITION
title_short Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste
title_full Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste
title_fullStr Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste
title_full_unstemmed Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste
title_sort Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste
dc.creator.none.fl_str_mv Omarini, Alejandra Beatriz
Henning, Cynthia Patricia
Ringuelet, Jorge
Zygadlo, Julio Alberto
Alberto, Edgardo Omar
author Omarini, Alejandra Beatriz
author_facet Omarini, Alejandra Beatriz
Henning, Cynthia Patricia
Ringuelet, Jorge
Zygadlo, Julio Alberto
Alberto, Edgardo Omar
author_role author
author2 Henning, Cynthia Patricia
Ringuelet, Jorge
Zygadlo, Julio Alberto
Alberto, Edgardo Omar
author2_role author
author
author
author
dc.subject.none.fl_str_mv VOLATILE COMPOUNDS
POLYPORUS
AROMAS
NUTRITION
topic VOLATILE COMPOUNDS
POLYPORUS
AROMAS
NUTRITION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The volatile composition and the nutritional value of Polyporus tenuiculus grown on supplemented and nonsupplemented wheat straw and willow sawdust were determined. Thirty-nine volatile compounds were detected, including acids, esters, alcohols, hydrocarbons, aldehydes and ketones. The main volatile compound in all samples was 1-octen-3-ol, with increasing levels in mushrooms cropped on supplemented substrate. In addition, several precursors of this alcohol were identified in lower percentages. Mushrooms grown on supplemented substrates showed lower fat (5.2–5.7%) and carbohydrate contents (48.2%) and higher protein content (22–22.5%). Fibre and ash contents showed some variations between types of substrates. Compared to other edible fungi, P. tenuiculus high fibre and protein contents point to this species as a healthy nutritional alternative of interest for the food industry. Moreover, the wide spectrum of volatile compounds of P. tenuiculus reveals great potential for biotechnological applications such as the production of ‘‘non artificial’’ mushroom flavour.
Fil: Omarini, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Henning, Cynthia Patricia. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Ringuelet, Jorge. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Alberto, Edgardo Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
description The volatile composition and the nutritional value of Polyporus tenuiculus grown on supplemented and nonsupplemented wheat straw and willow sawdust were determined. Thirty-nine volatile compounds were detected, including acids, esters, alcohols, hydrocarbons, aldehydes and ketones. The main volatile compound in all samples was 1-octen-3-ol, with increasing levels in mushrooms cropped on supplemented substrate. In addition, several precursors of this alcohol were identified in lower percentages. Mushrooms grown on supplemented substrates showed lower fat (5.2–5.7%) and carbohydrate contents (48.2%) and higher protein content (22–22.5%). Fibre and ash contents showed some variations between types of substrates. Compared to other edible fungi, P. tenuiculus high fibre and protein contents point to this species as a healthy nutritional alternative of interest for the food industry. Moreover, the wide spectrum of volatile compounds of P. tenuiculus reveals great potential for biotechnological applications such as the production of ‘‘non artificial’’ mushroom flavour.
publishDate 2010
dc.date.none.fl_str_mv 2010-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/277324
Omarini, Alejandra Beatriz; Henning, Cynthia Patricia; Ringuelet, Jorge; Zygadlo, Julio Alberto; Alberto, Edgardo Omar; Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 8; 10-2010; 1603-1609
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/277324
identifier_str_mv Omarini, Alejandra Beatriz; Henning, Cynthia Patricia; Ringuelet, Jorge; Zygadlo, Julio Alberto; Alberto, Edgardo Omar; Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro‐industrial waste; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 8; 10-2010; 1603-1609
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02306.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02306.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1852335874986999808
score 12.952241

Publicaciones similares