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Mushroom (Agaricus bisporus), Its Polyphenoloxidase, and Polyphenolics Affect In Vitro Iron Availability
Author(s) -
DAMIO PAUL A.,
THOMPSON DONALD B.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05516.x
Subject(s) - mushroom , agaricus bisporus , food science , chemistry , browning , gallic acid , edible mushroom , meal , egg white , polyphenol , biochemistry , antioxidant
In vitro iron availability (IA) from egg white meals was 14–17% of total meal iron. When mushroom ( Agaricus bisporus ) was added to egg white meals, IA decreased. The initially low IA from whey protein concentrate meals (<1% of meal iron) was enhanced by mushroom. Sodium benzoate or sodium bisulfite added to egg white/ mushroom meals increased IA. Addition of polyphenoloxidase (PPO) and gallic acid to egg white meals decreased IA; however, gallic acid alone increased IA. Blanching mushrooms eliminated PPO activity and increased IA of egg white/mushroom meals, but it was still less than for egg white meals. Sodium bisulfite added to blanched mushroom/egg white meals increased IA above that for egg white meals. Results are consistent with the interpretation that enzymatic browning can decrease IA.