Antioxidant, polyphenol and sensory analysis of Agaricus bisporus and Agaricus subrufescens cultivars

Geösel, A. and Sipos, L. and Stefanovits-Bányai, É. and Kókai, Z. and Győrfi, J. (2011) Antioxidant, polyphenol and sensory analysis of Agaricus bisporus and Agaricus subrufescens cultivars. Acta Alimentaria, 40 (Supple). pp. 33-40. ISSN 0139-3006

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Abstract

In the past decades many papers were published on the nutritional effect and bioactive components of edible mushrooms. The fungi are able to accumulate secondary metabolites, for example, phenolic compounds, polyketides, terpenes and steroids. In case of mushrooms the button mushrooms are preferred in the Eastern-European region. Therefore white and cream type button mushroom (Agaricus bisporus) and different A. subrufescens (syn. A. blazei) cultivars were cropped, total phenolic content and antioxidant capacity (FRAP) were measured in two years of experiments. To develop the description method of mushroom products, software-supported profile analysis was applied to characterize them. The aim of the research was to compare the sensory profiles of the samples, and to find those characteristics, they actually differ in.

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