TY - JOUR
T1 - Effect of heat treatments of Lentinula edodes mushroom on eritadenine concentration
AU - Sánchez-Minutti, Lilia
AU - López-Valdez, Fernando
AU - Rosales-Pérez, Mónica
AU - Luna-Suárez, Silvia
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/3
Y1 - 2019/3
N2 - High cholesterol levels in blood are a risky factor on the human health. Lentinula edodes mushroom produce the 2(R), 3(R)-dihydroxy-4-(9-adenil)-butyric acid, eritadenine. This compound showed hypocholesterolemic effect on rats and humans. In this work, the eritadenine (EA) concentration was quantified by HPLC from treated mushrooms by several heat treatments: drying, as first treatment followed by cooking treatments as boiling, autoclaving, hot water bath, frying, and roasting treatments. It was found that the EA concentration increased from 1.2 (100 °C with subsequent boiling for 5 min) to 1.9 times in dried mushroom at 4 and 60 °C compared with the fresh mushrooms. The water used for the boiling process of the mushrooms also presented the compound, eritadenine (5.6–16.6 mg/100 g dry mushroom). It was found that, a long exposure to temperature by roasting and frying processes showed a negative effect on the EA concentration. These results provide interesting alternatives for the conservation and processing of the mushroom and preservation of its properties.
AB - High cholesterol levels in blood are a risky factor on the human health. Lentinula edodes mushroom produce the 2(R), 3(R)-dihydroxy-4-(9-adenil)-butyric acid, eritadenine. This compound showed hypocholesterolemic effect on rats and humans. In this work, the eritadenine (EA) concentration was quantified by HPLC from treated mushrooms by several heat treatments: drying, as first treatment followed by cooking treatments as boiling, autoclaving, hot water bath, frying, and roasting treatments. It was found that the EA concentration increased from 1.2 (100 °C with subsequent boiling for 5 min) to 1.9 times in dried mushroom at 4 and 60 °C compared with the fresh mushrooms. The water used for the boiling process of the mushrooms also presented the compound, eritadenine (5.6–16.6 mg/100 g dry mushroom). It was found that, a long exposure to temperature by roasting and frying processes showed a negative effect on the EA concentration. These results provide interesting alternatives for the conservation and processing of the mushroom and preservation of its properties.
KW - Eritadenine
KW - Heat treatments
KW - Hypocholesterolemic
KW - Lentinula edodes
UR - http://www.scopus.com/inward/record.url?scp=85058994138&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2018.12.054
DO - 10.1016/j.lwt.2018.12.054
M3 - Artículo
SN - 0023-6438
VL - 102
SP - 364
EP - 371
JO - LWT
JF - LWT
ER -