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dc.contributor.author
Di Anibal, Carolina Vanesa
dc.contributor.author
Farenzena, Sonia Andrea
dc.contributor.author
Rodriguez, Maria Susana
dc.contributor.author
Albertengo, Liliana
dc.date.available
2016-03-07T15:46:03Z
dc.date.issued
2015-02
dc.identifier.citation
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
dc.identifier.issn
1661-5751
dc.identifier.uri
http://hdl.handle.net/11336/4653
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Argentine Mushrooms
dc.subject
Nutritional Value
dc.subject
Food Composition
dc.subject
Chitin Extraction
dc.subject
Multivariate Analysis
dc.subject.classification
Química Analítica
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Chemical composition and nutritional value of Argentine commercial edible mushrooms
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.journal.volume
10
dc.journal.number
2
dc.journal.pagination
155-164
dc.journal.pais
Suiza
dc.journal.ciudad
Basel
dc.description.fil
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
dc.description.fil
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
dc.description.fil
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
dc.description.fil
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
dc.journal.title
Journal Fur Verbraucherschutz Und Lebensmittelsicherheit-journal Of Consumer Protection And Food Safety
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s00003-015-0937-9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00003-015-0937-9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/issn/1661-5751
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