CIMO-ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Ap. 1172, 5301-855 Bragança, Portugal; REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal.
Food Chem. 2014 Apr 15;149:91-8. doi: 10.1016/j.foodchem.2013.10.050. Epub 2013 Oct 28.
It was previously demonstrated that gamma irradiation was the processing technology with the highest capacity to maintain the chemical profile of fresh Macrolepiota procera wild mushroom, when compared to freeze-dried or oven-dried samples. Herein, it was aimed to evaluate gamma irradiation effects on processed samples. Chemical composition and antioxidant potential of irradiated (0.5 and 1 kGy) fresh, frozen and dried samples were determined by chromatographic techniques and in vitro assays, respectively. M. procera irradiation attenuated the effects caused by oven-drying or freezing; combining freeze treatment with 0.5 kGy dose preserved total tocopherols. Rather than a conservation methodology, gamma irradiation might act as a useful adjuvant to other conservation techniques (e.g., freezing or oven-drying).
先前的研究表明，与冻干或烘干预处理相比，辐照处理（γ射线照射）是保持新鲜大青褶伞化学特征的最佳加工技术。在此，我们旨在评估辐照处理对加工样品的影响。通过色谱技术和体外测定分别测定辐照（0.5 和 1 kGy）新鲜、冷冻和干燥样品的化学成分和抗氧化能力。辐照处理（γ射线照射）减弱了烘干预处理或冷冻处理带来的影响；将冷冻处理与 0.5 kGy 剂量相结合可保留总生育酚。γ射线辐照可能不是一种保存方法，而更像是其他保存技术（如冷冻或烘干）的有用辅助手段。
