Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea

master's thesis

• Title (english): Chemical composition and antioxidant activity of wild edible mushrooms Albatrellus pes-caprae, Armillaria mellea and Ama
• Author: Katja Cukon
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2014-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Gljive postaju sve važnije u prehrani kao funkcionalna hrana i izvor fiziološki bioaktivnih spojeva. U ovom je radu objašnjen i uspoređen kemijski sastav (udjel proteina, šećera, masnih kiselina, tokoferola, askorbinske kiseline i fenolnih spojeva) istraživan na tri jestive samonikle gljive, u gastronomiji prepoznate kao vrhunske: Albatrellus pes-caprae, Armillaria mellea and Amanita caesarea. Nadalje, istraživana je i antioksidacijska aktivnost vodenih i etanolnih ekstrakata ovih gljiva. Najveća koncentracija šećera (75.33 mg/g s. tv.) i ukupnih fenolnih spojeva (50.33 mg/ g s. tv.), dobivena je u vodenom ekstraktu A. caesarea, a u etanolnom ekstraktu je dobivena najveća antioksidacijska aktivnost (EC50 < 2.07 mg/mL). Nadalje, u A. caesarea je određena najveća koncentracija askorbinske kiseline (176.35 mg/ g s. tv.). Kombinacija bioaktivnih supstancija i visokovrijednog nutritivnog sastava gljiva (visoki idjel proteina i šećera, te nizak udjel masti) čine ih važnom funkcionalnom hranom.

Abstract (english)

Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (proteins, sugars, fatty acids, tocopherols, ascorbic acid and phenolic compounds) of three wild edible mushrooms appreciated in gastronomy: Albatrellus pes-caprae, Armillaria mellea and Amanita caesarea. Furthermore, the antioxidant activity of their water soluble polysaccharidic and ethanolic fractions was studied. A. caesareae revealed the highest concentrations of sugars (75.33 mg/g dry weight), total phenolic compounds (50.33 mg/ g dry weigth), and among all of the fraction tested, its ethanolic fraction showed the highest antioxidant activity (EC50 < 2.07 mg/mL). However, A. caesareae revealed one of the highest ascorbic acid (176.35 mg/ g dry weigth) contents The combination of bioactive compounds and rich nutritional composition (high content in protein and carbohydrates, low content in fat) in the mushrooms make it a very special functional food.

• Keywords: bioaktivni spojevi; kemijski sastav; fenolni spojevi; jestive samonikle gljive
• Keywords (english): Bioactive compounds; chemical composition; phenolic compounds; wild edible mushrooms
• Language: croatian
• URN:NBN: urn:nbn:hr:159:465385
• Study programme: Title: Molecular Biotechnology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-02 11:08:34