Startseite Improving the nutritional quality and bio-ingredients of stored white mushrooms using gamma irradiation and essential oils fumigation
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Improving the nutritional quality and bio-ingredients of stored white mushrooms using gamma irradiation and essential oils fumigation

  • Amina A. Aly ORCID logo EMAIL logo , Marwa K. Mohammed , Rabab W. Maraei , Ahmed E. Abdalla und Ayman M. Abouel-Yazeed
Veröffentlicht/Copyright: 9. Februar 2023
Radiochimica Acta
Aus der Zeitschrift Radiochimica Acta Band 111 Heft 5

Abstract

Mushrooms are highly perishable in nature and deteriorate within a few days after harvesting due to their high respiration rate and delicate epidermal structure. Consequently, the shelf-life of freshly harvested mushroom is limited to 1–3 days at ambient condition. Hence, the current investigation was carried out to study γ-irradiation effects (1.5 and 2.0 kGy) and essential oils (EOs) fumigation including geranium (60 and 80 μL/L) and lemongrass (40 and 60 μL/L) on nutritional quality (Vitamins C and D2) as well as bio-ingredients such as total soluble proteins, phenolic and flavonoids contents, antioxidant activity were determined as an origin of potential natural antioxidant plus the profile of phenols and flavonoids identified by HPLC. As well as activities of some enzymes (PPO, SOD, PAL, and APX) of Agaricus bisporus mushroom at 4 °C during storage time for twelve days. The findings showed that there was a reduction in the contents of Vit. C and vitamin D2 in all mushroom samples during storage, where the essential oil treatment especially 60 μL/L of geranium and 40 μL/L of lemongrass gave the least decrease (3.42 and 3.28 mg/100 g FW, respectively) of ascorbic acid content compared to the other treatments while the irradiated samples (1.5, and 2.0 kGy) gave the lowest decrease of vitamin D2 (106.30 and 114.40 mg/kg DW, respectively) at the end of storage time. The content of the bio-ingredients content was affected by the storage periods, and the samples treated with oil fumigation gave the best content and the same trend happened with the antioxidant activity. The enzymes activity increased by the storage period, especially after 4 days of storage, and then the activity decreased after that. Quantification of phenolic and flavonoid compounds affected by storage periods in all treatments and the EO-treated mushrooms gave the best amount of them. Thus, samples of mushrooms treated with oil fumigation especially 60 μL/L of geranium and 40 μL/L of lemongrass can successfully increase the nutritional value plus maintain the value of the mushrooms during storage time.

Keywords: essential oils; gamma rays; mushrooms; nutritional value; storage
Corresponding author: Amina A. Aly, Natural Products Department, National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority, Cairo, Egypt, E-mail:

Funding source: None declared

Award Identifier / Grant number: Unassigned

Acknowledgements

The authors would like to thank the Egyptian Atomic Energy Authority as well as Faculty of Agriculture (Saba Basha), Alexandria University for supporting this study.

  1. Author contribution: All authors equally contributed to the current investigation, Also, all the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission

  2. Research funding: None declared.

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2022-12-11
Revised: 2023-01-15
Accepted: 2023-01-19
Published Online: 2023-02-09
Published in Print: 2023-05-25

© 2023 Walter de Gruyter GmbH, Berlin/Boston

Artikel in diesem Heft

  1. Frontmatter
  2. Original Papers
  3. Np(V) azide complexes with electroneutral N-donor ligands
  4. Electrochemical extraction of the fission element samarium from tin electrodes and its kinetic analysis in an electrolytic refining process in LiCl-KCl molten salts
  5. Removal and isolation of radioactive cobalt using DNA aptamers
  6. Compton scattering geometry: a tool to study radiation interaction characteristics of rare earth compounds doped in low-Z organic compound
  7. Improving the nutritional quality and bio-ingredients of stored white mushrooms using gamma irradiation and essential oils fumigation
  8. Effect of WO3 on the radiation shielding ability of TeO2–TiO2–WO3 glass system
https://doi.org/10.1515/ract-2022-0118
Schlagwörter für diesen Artikel
essential oils; gamma rays; mushrooms; nutritional value; storage

Artikel in diesem Heft

  1. Frontmatter
  2. Original Papers
  3. Np(V) azide complexes with electroneutral N-donor ligands
  4. Electrochemical extraction of the fission element samarium from tin electrodes and its kinetic analysis in an electrolytic refining process in LiCl-KCl molten salts
  5. Removal and isolation of radioactive cobalt using DNA aptamers
  6. Compton scattering geometry: a tool to study radiation interaction characteristics of rare earth compounds doped in low-Z organic compound
  7. Improving the nutritional quality and bio-ingredients of stored white mushrooms using gamma irradiation and essential oils fumigation
  8. Effect of WO3 on the radiation shielding ability of TeO2–TiO2–WO3 glass system
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