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Effect of Traditional Canning in Acetic Brine on the Antioxidants and Vitamins in Boletus edulis and Suillus luteus Mushrooms
Author(s) -
Pogoń Krystyna,
Gabor Aleksandra,
Jaworska Grażyna,
Bernaś Emilia
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12826
Subject(s) - food science , chemistry , mushroom , dpph , ascorbic acid , acetic acid , brine , antioxidant , vitamin c , abts , polyphenol , botany , biology , biochemistry , organic chemistry
The effect of canning in traditional acetic brine on antioxidants and vitamins in Boletus edulis and Suillus luteus mushrooms was determined. Fresh mushrooms were canned in mild and strong acetic brine (containing 0.7 and 1.5% acetic acid in the final product respectively). Analysis was carried out on fresh and canned (over 12 months of storage) mushrooms; 100 g of fresh mushrooms contained 78.0–203.8 mg of total polyphenols, 18.0–33.7 mg of total flavonoids, 2.9–17.0 mg of l ‐ascorbic acid, 57.06–61.84 µg of total tocopherols, 139.9–238.9 µg of B 1 vitamin, 171.1–418.6 µg of B 2 vitamin, 2601–2648 µg of B 3 vitamin, and 47.61–75.14 µg of B 6 vitamin. Antioxidant activity was 36.9–132.3 mmol TE determined with ABTS, 25.6–27.2 mmol TE with DPPH and 64.4–246.4 mmol Fe 2+ by FRAP assay. Canning and subsequent storage resulted in changes in all the parameters analysed: antioxidants −13 to −64%; B‐group vitamins −84 to + 38%; antioxidant activity −68 to + 107%. Practical Application Wild edible mushrooms are very popular foodstuffs due to their exceptional taste and texture. Fresh mushrooms are highly perishable and processing techniques that can maintain their nutrition value as well as quality parameters are necessary. In Central Europe canning mushrooms with spices and vegetables with addition of acetic acid brine has traditionally been used for preserving mushrooms. The practical application of this research is to evaluate effect of preserving two wild mushroom species by canning in traditional acetic brine on the quality parameters of those mushrooms. The results can be used to determine whether this method of mushroom processing can be used on a larger scale by the industry to substitute currently used methods providing better quality and nutritional value.