NUTRACEUTICALS AND ANTIOXIDANT ACTIVITY OF PREPARED FOR CONSUMPTION COMMERCIAL MUSHROOMS AGARICUS BISPORUS AND PLEUROTUS OSTREATUS

摘要

Agaricus bisporus and Pleurotus ostreatus mushrooms (raw or blanched) were preparedrnfor consumption by braising with 10% rapeseed oil. Freshmushrooms andmushroomrnproducts directly after preparation and storage were analyzed. Fresh mushroomsrnwere characterized by typical proximate composition, content of nutraceuticals and antioxidantrnactivity. One hundred grams fresh weight of ready-made mushrooms fulfilledrn2–9%, 10–34%, 7–12% and 1–8% of Recommended Dietary Allowances for adults setrnby Food and Agriculture Organization/World Health Organization of vitamin B1, B2, B3rnand B6, respectively. One hundred grams dry weight of ready-made mushrooms containedrn151–300 mg of catechin equivalents of total polyphenols, 35–98 mg of catechinrnequivalents of total flavonoids, 2.1–5.5 mg vitamin of C, 0.548–1.004 mg of β-carotene,rn0.336–0.450 mg of lycopene and 40.46–55.16 mg sum of tocopherols and were characterizedrnby high antioxidant activity in 2,2-azino-bis[3-ethylbenzthiazoline-6-sulphonicrnacid] (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Ferric Reducing/AntioxidantrnPower (FRAP) assay. Blanching resulted in lower levels of nutraceuticals and lower valuesrnof antioxidant activity. Storage of mushrooms prepared for consumption led torndecreases in the amount of several nutraceuticals and to the growth of microorganisms.