title: How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?
abstract: As with all mushrooms, Amanita species demonstrates several conservation problems, due to a post-harvest life limited to a few days. Drying is one of the most commonly used methods in mushroom preservation. Food irradiation is another possible way to improve food quality and insure its security. Among the emerging irradiation technologies, electron beam irradiation has wide applications, allowing for high throughput, wide flexibility and potential, without any negative effect on the environment. The effects of different electron beam irradiation doses in Amanita genus, were assessed by measuring the changes produced on a wide variety of nutritional, chemical and antioxidant indicators. The evaluated profiles indicated differences between non-irradiated and irradiated samples, however a high similarity was observed among different doses. This finding advises that the highest assayed dose (10 kGy) be applied, ensuring a higher effectiveness from a decontamination and disinfestation perspective, without having any stronger effects than those observed by the lower doses.
authors.affiliation: Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal; REQUIMTE/Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal.
authors.forename: Ângela
authors.initials: Â
authors.lastname: Fernandes
authors.affiliation: Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal; REQUIMTE/Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal.
authors.forename: João C M
authors.initials: JC
authors.lastname: Barreira
authors.affiliation: Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.
authors.forename: Amilcar L
authors.initials: AL
authors.lastname: Antonio
authors.affiliation: Centre for Radiation Research and Technology, Institute of Nuclear Chemistry and Technology, Dorodna str. 16, 03-195 Warsaw, Poland.
authors.forename: Andrzej
authors.initials: A
authors.lastname: Rafalski
authors.affiliation: REQUIMTE/Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal.
authors.forename: M Beatriz P P
authors.initials: MB
authors.lastname: Oliveira
authors.affiliation: Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.
authors.forename: Anabela
authors.initials: A
authors.lastname: Martins
authors.affiliation: Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal. Electronic address: iferreira@ipb.pt.
authors.forename: Isabel C F R
authors.initials: IC
authors.lastname: Ferreira
mesh_terms: D000363:Agaricales / Q000528:radiation effects*; D000545:Amanita / Q000528:radiation effects*; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry*; D004583:Electrons; D005514:Food Irradiation / Q000009:adverse effects* / Q000379:methods; D025341:Principal Component Analysis
chemical_list: D000975:Antioxidants
keywords: Amanita spp; Antioxidant properties; Chemical composition; Electron beam; Principal component analysis