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Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing

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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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Acknowledgments

The authors are grateful to the Ministry of Education, Science and Technological Development of Serbia for financial support (grant No. 173032) and to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO and Â. Fernandes (SFRH/BD/76019/2011).

Conflict of interest

There is no conflict of interest associated with the authors of this paper.

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Authors and Affiliations

  1. Institute for Biological Research “Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana 142, 11060, Belgrade, Serbia

    Jovana Petrović, Jasmina Glamočlija, Dejan Stojković, Ana Ćirić & Marina Soković

  2. Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Ap. 1172, 5301-855, Bragança, Portugal

    Lillian Barros & Isabel C. F. R. Ferreira

Authors
  1. Jovana Petrović
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  2. Jasmina Glamočlija
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  3. Dejan Stojković
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  4. Ana Ćirić
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  5. Lillian Barros
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  6. Isabel C. F. R. Ferreira
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  7. Marina Soković
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Corresponding authors

Correspondence to Isabel C. F. R. Ferreira or Marina Soković.

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Research highlights

• Agrocybe aegerita proved to be a rich source of linoleic acid.

• Analysis of the extract showed high content of carbohydrates and proteins.

• Malic acid was the most abundant organic acid and γ-tocopherol was the most abundant isoform.

• Methanolic extract exhibited high antioxidant activity.

• Dried fruiting body proved to be a great enhancer of flavor when incorporated in cream cheese, based on the results of sensory evaluation.

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Petrović, J., Glamočlija, J., Stojković, D. et al. Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing. J Food Sci Technol 52, 6711–6718 (2015). https://doi.org/10.1007/s13197-015-1783-6

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  • DOI: https://doi.org/10.1007/s13197-015-1783-6

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