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Type: Artigo de periódico
Title: Vitamins B-1 and B-2 contents in cultivated mushrooms
Author: Furlani, RPZ
Godoy, HT
Abstract: Mushrooms have long been treated as a delicacy. Nowadays however.. many researchers consider them to be nutraccutical foods, which has stimulated new and existing Brazilian producers to search for more productive techniques and to introduce other species. The objective of this study was to determine the vitamin B, and B, contents in mushrooms. The main species of mushroom cultivated in Brazil and analysed in this study are: Agaricus bisporus (white button mushroom and portobello), Lentinula edodes (shiitake) and Pleorotus spp. (shimeji and oyster mushroom). The methodology employed used acid hydrolysis followed by enzymatic hydrolysis and separation of the vitamins by high performance liquid chromatography using a C-18 reverse phase column and fluorescence detector. The results obtained for thiamine (vitamin B-1) were from 0.004 to 0.08 mg/100 g and for riboflavin (vitamin B-1), from 0.04 to 0.3 mg/100 g. (c) 2007 Elsevier Ltd. All rights reserved.
Subject: mushroom
edible fungi
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2007.06.007
Date Issue: 2008
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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