Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom.
To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four different conditions (drying, freezing, conservation in olive oil and in vinegar) were determined. Phenolics and organic acids were analyzed by HPLC-DAD and HPLC-UV, respectively. The results showed that chanterelle is characterized by the presence of six phenolic compounds (3-, 4-, and 5-O-caffeoylquinic acid, caffeic acid, p-coumaric acid, and rutin) and five organic acids (citric, ascorbic, malic, shikimic, and fumaric acids). Samples preserved in olive oil also exhibited hydroxytyrosol, tyrosol, luteolin, and apigenin, whereas conservation in vinegar led to the detection of hydroxytyrosol, tyrosol, and tartaric acid in the analyzed samples. The conservation procedures to which chanterelle samples were subjected seem to affect the qualitative and quantitative phenolics and organic acids profiles.
Valentão
Patrícia
P
REQUIMTE/Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal.
Andrade
Paula B
PB
Rangel
Joana
J
Ribeiro
Bárbara
B
Silva
Branca M
BM
Baptista
Paula
P
Seabra
Rosa M
RM
D019342:Acetic Acid; D001487:Basidiomycota / Q000737:chemistry*; D002264:Carboxylic Acids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils
D002264:Carboxylic Acids; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D019342:Acetic Acid