Agaritine Content of Fresh and Processed Mushrooms [ Agaricus bisporus (Lange) Imbach]
1982; Wiley; Volume: 47; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2621.1982.tb04978.x
ISSN1750-3841
AutoresJinzhou Liu, Robert B. Beelman, David R. Lineback, JOSEPH J. SPERONI,
Tópico(s)Silymarin and Mushroom Poisoning
ResumoABSTRACT Agaritine concentrations were determined in both fresh and processed mushrooms using HPLC. Agaritine concentrations (% of fresh weight) of fresh mushrooms varied considerably among 14 lots from 10 different sources; the range was 0.033% to 0.173% and the average was 0.088%. Postharvest storage for 5 days at both 2°C and 12°C reduced original agaritine content by as much as 68%. Freezing, storage for 30 days at −25°C and subsequent thawing reduced agaritine by about 74%. Bisulfite treatment prior to freezing and freezing rate was found to have no significant effect on agaritine content. Canning operations reduced agaritine levels by as much as 87%; approximately 66% was removed during blanching and the remainder by thermal processing and storage.
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