Chemical composition and nutritional value of Argentine commercial edible mushrooms

Autores
Di Anibal, Carolina Vanesa; Farenzena, Sonia Andrea; Rodriguez, Maria Susana; Albertengo, Liliana
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The chemical composition and nutritional value of four edible mushroom varieties (Champignons, Portobellos, Girgolas and Shiitakes) commonly cultivated and consumed in Argentina was determined. Chemical composition includes water content, crude protein, lipids, ash, carbohydrates, mineral composition and bioactive components (dietary fiber, chitin content and phenolic compounds). Results show that edible mushrooms are rich sources of water and carbohydrates and have low amounts of lipids. Also, they are rich in potassium and phosphorus whereas have a low content of sodium. The composition of bioactive components reveals that mushrooms are rich in fiber and have an interesting amount of total phenolic compounds that could assure an antioxidant capacity. Chitin content is an important part of total fiber and in this work a new method for chitin isolation is proposed. Multivariate analysis (Principal Component Analysis) was applied to discriminate among the different mushrooms varieties and to establish relationships among samples and nutritional parameters.
Fil: Di Anibal, Carolina Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; Argentina
Fil: Farenzena, Sonia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; Argentina
Fil: Rodriguez, Maria Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; Argentina
Fil: Albertengo, Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; Argentina
Materia
Argentine Mushrooms
Nutritional Value
Food Composition
Chitin Extraction
Multivariate Analysis
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:11336/4653
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/4653
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical composition and nutritional value of Argentine commercial edible mushroomsDi Anibal, Carolina VanesaFarenzena, Sonia AndreaRodriguez, Maria SusanaAlbertengo, LilianaArgentine MushroomsNutritional ValueFood CompositionChitin ExtractionMultivariate Analysishttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The chemical composition and nutritional value of four edible mushroom varieties (Champignons, Portobellos, Girgolas and Shiitakes) commonly cultivated and consumed in Argentina was determined. Chemical composition includes water content, crude protein, lipids, ash, carbohydrates, mineral composition and bioactive components (dietary fiber, chitin content and phenolic compounds). Results show that edible mushrooms are rich sources of water and carbohydrates and have low amounts of lipids. Also, they are rich in potassium and phosphorus whereas have a low content of sodium. The composition of bioactive components reveals that mushrooms are rich in fiber and have an interesting amount of total phenolic compounds that could assure an antioxidant capacity. Chitin content is an important part of total fiber and in this work a new method for chitin isolation is proposed. Multivariate analysis (Principal Component Analysis) was applied to discriminate among the different mushrooms varieties and to establish relationships among samples and nutritional parameters.Fil: Di Anibal, Carolina Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; ArgentinaFil: Farenzena, Sonia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; ArgentinaFil: Rodriguez, Maria Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; ArgentinaFil: Albertengo, Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; ArgentinaSpringer2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/4653Di Anibal, Carolina Vanesa; Farenzena, Sonia Andrea; Rodriguez, Maria Susana; Albertengo, Liliana; Chemical composition and nutritional value of Argentine commercial edible mushrooms; Springer; Journal Fur Verbraucherschutz Und Lebensmittelsicherheit-journal Of Consumer Protection And Food Safety; 10; 2; 2-2015; 155-1641661-5751enginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s00003-015-0937-9info:eu-repo/semantics/altIdentifier/doi/10.1007/s00003-015-0937-9info:eu-repo/semantics/altIdentifier/issn/1661-5751info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:15Zoai:ri.conicet.gov.ar:11336/4653instacron: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:34982025-09-03 10:00:15.831CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical composition and nutritional value of Argentine commercial edible mushrooms
title Chemical composition and nutritional value of Argentine commercial edible mushrooms
spellingShingle Chemical composition and nutritional value of Argentine commercial edible mushrooms
Di Anibal, Carolina Vanesa
Argentine Mushrooms
Nutritional Value
Food Composition
Chitin Extraction
Multivariate Analysis
title_short Chemical composition and nutritional value of Argentine commercial edible mushrooms
title_full Chemical composition and nutritional value of Argentine commercial edible mushrooms
title_fullStr Chemical composition and nutritional value of Argentine commercial edible mushrooms
title_full_unstemmed Chemical composition and nutritional value of Argentine commercial edible mushrooms
title_sort Chemical composition and nutritional value of Argentine commercial edible mushrooms
dc.creator.none.fl_str_mv Di Anibal, Carolina Vanesa
Farenzena, Sonia Andrea
Rodriguez, Maria Susana
Albertengo, Liliana
author Di Anibal, Carolina Vanesa
author_facet Di Anibal, Carolina Vanesa
Farenzena, Sonia Andrea
Rodriguez, Maria Susana
Albertengo, Liliana
author_role author
author2 Farenzena, Sonia Andrea
Rodriguez, Maria Susana
Albertengo, Liliana
author2_role author
author
author
dc.subject.none.fl_str_mv Argentine Mushrooms
Nutritional Value
Food Composition
Chitin Extraction
Multivariate Analysis
topic Argentine Mushrooms
Nutritional Value
Food Composition
Chitin Extraction
Multivariate Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The chemical composition and nutritional value of four edible mushroom varieties (Champignons, Portobellos, Girgolas and Shiitakes) commonly cultivated and consumed in Argentina was determined. Chemical composition includes water content, crude protein, lipids, ash, carbohydrates, mineral composition and bioactive components (dietary fiber, chitin content and phenolic compounds). Results show that edible mushrooms are rich sources of water and carbohydrates and have low amounts of lipids. Also, they are rich in potassium and phosphorus whereas have a low content of sodium. The composition of bioactive components reveals that mushrooms are rich in fiber and have an interesting amount of total phenolic compounds that could assure an antioxidant capacity. Chitin content is an important part of total fiber and in this work a new method for chitin isolation is proposed. Multivariate analysis (Principal Component Analysis) was applied to discriminate among the different mushrooms varieties and to establish relationships among samples and nutritional parameters.
Fil: Di Anibal, Carolina Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; Argentina
Fil: Farenzena, Sonia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; Argentina
Fil: Rodriguez, Maria Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; Argentina
Fil: Albertengo, Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur; Argentina
description The chemical composition and nutritional value of four edible mushroom varieties (Champignons, Portobellos, Girgolas and Shiitakes) commonly cultivated and consumed in Argentina was determined. Chemical composition includes water content, crude protein, lipids, ash, carbohydrates, mineral composition and bioactive components (dietary fiber, chitin content and phenolic compounds). Results show that edible mushrooms are rich sources of water and carbohydrates and have low amounts of lipids. Also, they are rich in potassium and phosphorus whereas have a low content of sodium. The composition of bioactive components reveals that mushrooms are rich in fiber and have an interesting amount of total phenolic compounds that could assure an antioxidant capacity. Chitin content is an important part of total fiber and in this work a new method for chitin isolation is proposed. Multivariate analysis (Principal Component Analysis) was applied to discriminate among the different mushrooms varieties and to establish relationships among samples and nutritional parameters.
publishDate 2015
dc.date.none.fl_str_mv 2015-02
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/11336/4653
Di Anibal, Carolina Vanesa; Farenzena, Sonia Andrea; Rodriguez, Maria Susana; Albertengo, Liliana; Chemical composition and nutritional value of Argentine commercial edible mushrooms; Springer; Journal Fur Verbraucherschutz Und Lebensmittelsicherheit-journal Of Consumer Protection And Food Safety; 10; 2; 2-2015; 155-164
1661-5751
url http://hdl.handle.net/11336/4653
identifier_str_mv Di Anibal, Carolina Vanesa; Farenzena, Sonia Andrea; Rodriguez, Maria Susana; Albertengo, Liliana; Chemical composition and nutritional value of Argentine commercial edible mushrooms; Springer; Journal Fur Verbraucherschutz Und Lebensmittelsicherheit-journal Of Consumer Protection And Food Safety; 10; 2; 2-2015; 155-164
1661-5751
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s00003-015-0937-9
info:eu-repo/semantics/altIdentifier/doi/10.1007/s00003-015-0937-9
info:eu-repo/semantics/altIdentifier/issn/1661-5751
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
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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
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score 13.13397

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