Antioxidant, polyphenol and sensory analysis of agaricus bisporus and agaricus subrufescens cultivars

A. Geösel, L. Sipos, E. Stefanovits-Bányai, Z. Kókai, J. Gyorfi

Research output: Contribution to journalReview article

7 Citations (Scopus)

Abstract

In the past decades many papers were published on the nutritional effect and bioactive components of edible mushrooms. The fungi are able to accumulate secondary metabolites, for example, phenolic compounds, polyketides, terpenes and steroids. In case of mushrooms the button mushrooms are preferred in the Eastern-European region. Therefore white and cream type button mushroom (Agaricus bisporus) and different A. subrufescens (syn. A. blazei) cultivars were cropped, total phenolic content and antioxidant capacity (FRAP) were measured in two years of experiments. To develop the description method of mushroom products, software-supported profi le analysis was applied to characterize them. The aim of the research was to compare the sensory profi les of the samples, and to fi nd those characteristics, they actually differ in.

Original languageEnglish
Pages (from-to)33-40
Number of pages8
JournalActa Alimentaria
Volume40
DOIs
Publication statusPublished - Jan 2011

Keywords

  • Free Radicals
  • Medicinal Food.
  • Mushroom
  • Profi Sens
  • Total Phenolic Content

ASJC Scopus subject areas

  • Food Science

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