Content of biogenic amines and polyamines in some species of European wild growing edible mushrooms

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010866" target="_blank" >RIV/60076658:12220/09:00010866 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Content of biogenic amines and polyamines in some species of European wild growing edible mushrooms

Popis výsledku v původním jazyce

Content of eight biologically active biogenic amines and polyamines were determined in fruiting bodies of 17 species of wild growing edible mushrooms picked during three consecutive years. An analytical procedure, using freeze-dried samples, derivatisation with dansyl chloride and HPLC quantification had to be adapted due to slimy character of analysed mushrooms. No histamine and cadaverine were determined. Tyramine a tryptamine occurred at very low levels. Putrescine was amine of the highest content, sometimes exceeding 150 mg kg-1 fresh matter. Contents of spermidine were considerably higher that those of spermine, usually at levels of tens mg kg-1 fresh matter. Mushrooms thus belong among food items with very high spermidine content. The highest spermidine levels occurred in spore-forming parts of fruiting bodies. In Xerocomus badius, there were observed statistically significant effects of year of harvest, age of fruiting body and parts of fruiting body and of their interactions on

Název v anglickém jazyce

Content of biogenic amines and polyamines in some species of European wild growing edible mushrooms

Popis výsledku anglicky

Content of eight biologically active biogenic amines and polyamines were determined in fruiting bodies of 17 species of wild growing edible mushrooms picked during three consecutive years. An analytical procedure, using freeze-dried samples, derivatisation with dansyl chloride and HPLC quantification had to be adapted due to slimy character of analysed mushrooms. No histamine and cadaverine were determined. Tyramine a tryptamine occurred at very low levels. Putrescine was amine of the highest content, sometimes exceeding 150 mg kg-1 fresh matter. Contents of spermidine were considerably higher that those of spermine, usually at levels of tens mg kg-1 fresh matter. Mushrooms thus belong among food items with very high spermidine content. The highest spermidine levels occurred in spore-forming parts of fruiting bodies. In Xerocomus badius, there were observed statistically significant effects of year of harvest, age of fruiting body and parts of fruiting body and of their interactions on

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Svazek periodika

230

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

000270870600018

EID výsledku v databázi Scopus

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