ArticleJournal of food science and technology2015
Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 43 citations in OpenAlex.
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- Polyamines in Edible and Medicinal Fungi from Serbia: A Novel Perspective on Neuroprotective Properties.Journal of fungi (Basel, Switzerland) · 2023Article
- Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products.Nutrients · 2022Review
- Optimization Extraction and Antioxidant Activity of Crude Polysaccharide from Chestnut Mushroom (Molecules (Basel, Switzerland) · 2022Article
- Biofortification of Three Cultivated Mushroom Species with Three Iron Salts-Potential for a New Iron-Rich Superfood.Molecules (Basel, Switzerland) · 2022Article
- Ethnomycological Investigation in Serbia: Astonishing Realm of Mycomedicines and Mycofood.Journal of fungi (Basel, Switzerland) · 2021Article
- Hypouricemic Effects of Extracts FromFrontiers in pharmacology · 2018Article
- Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages.Frontiers in microbiology · 2016Article
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A very well-known and appreciated mushroom, Agrocybe aegerita (Brig.) Sing, was the subject of chemical profiling, antioxidant assays and sensory evaluation test in cream cheese. Methanolic extract obtained from a wild sample of A. aegerita fruiting body was fully chemically identified. Sample was found to be rich in carbohydrates (84.51 g/100 g dw), ash and proteins (6.69 g/100 g dw and 6.68 g/100 g dw, respectively). Trehalose was the main free sugar while malic acid was the most abundant organic acid. Four isoforms of tocopherols were identified; γ- tocopherol was the dominant isoform with 86.08 μg/100 g dw, followed by β- tocopherol, δ-tocopherol and α-tocopherol (8.80 μg/100 g dw, 3.40 μg/100 g dw and 2.10 μg/100 g dw, respectively). Polyunsaturated fatty acids were predominant, with linoleic acid as the most prominent one (78.40 %). Methanolic extract of chestnut mushroom exhibited high antioxidant activity. Sensory evaluation test included grading by panelists and comparing the overall acceptability of cream cheese alone and enriched cream cheese with dry powder of A. aegerita. General conclusion of the participants was that the newly developed product was more likeable in comparison to cream cheese alone. Due to the health-beneficial effects of antioxidants and wealth of chemically identified nutrients, A. aegerita is a promising starting material for incorporation on larger scale products.
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