title: Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption.
abstract: Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10 % canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antioxidants. Analyzed mushrooms prepared for consumption fulfilled 7-14 % RDA of vitamin B1 for healthy adults and 15-35, 18-37 and 1 % RDA of B2, B3 and B3 respectively. Prepared for consumption mushrooms were rich in antioxidants containing in 100 g dry weight 164,601 mg total polyphenols, 19-87 mg total flavonoids, 22.1-27.4 mg L-ascorbic acid, 0.531-1.031 mg β-carotene, 0.325-0.456 mg lycopene and 38.64-44.49 mg total tocopherols and presented high antioxidant activity against ABTS (4.9-36.5 mmol TE), against DPPH (7.8-21.3 mmol TE) and in FRAP assay (15.0-28.1 mmol Fe(2+)). Mushrooms prepared for consumption with blanching prior to culinary treatment showed lower antioxidant properties and vitamin content in comparison to mushrooms braised raw.
authors.affiliation: Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Balicka 122 Street, 30 - 149 Krakow, Poland.
authors.forename: Grażyna
authors.initials: G
authors.lastname: Jaworska
authors.affiliation: Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Balicka 122 Street, 30 - 149 Krakow, Poland.
authors.forename: Krystyna
authors.initials: K
authors.lastname: Pogoń
authors.affiliation: Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Balicka 122 Street, 30 - 149 Krakow, Poland.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Skrzypczak
authors.affiliation: Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Balicka 122 Street, 30 - 149 Krakow, Poland.
authors.forename: Emilia
authors.initials: E
authors.lastname: Bernaś
keywords: Antioxidants; Braising; Edible mushrooms; Vitamins