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1.
Arch Latinoam Nutr ; 50(1): 102-8, 2000 Mar.
Article in Portuguese | MEDLINE | ID: mdl-11048580

ABSTRACT

Macrofungi can accumulate some minerals, including toxic metals if present in the substrate. A periodic monitoring of these elements in mushrooms is recommended when the conditions of cultivation are altered. The aim of this work was to evaluate the mineral content of Pleurotus spp (hiratake and shimeji) and of imported (chilean and italian) dehydrated mushrooms. Fresh fruiting bodies of Pleurotus spp were obtained from cultivators and dehydrated mushrooms were bought in a market. The samples were dried, milled and digested by C1H-NO3H. The content of P, K, S, Ca, Mg, Cu, Fe, Mn, Zn, Na and B were analyzed by ICP-AES and Al, Cd, Cr, Pb, Co, Ni by ICP-OES. The results classify these mushrooms as a source of potassium and copper: Pleurotus spp are also a source of phosphorus (P < 0.05); the chilean mushrooms present high content of iron (P < 0.05). All the evaluated mushrooms were identified as a food without sodium (< 5 mg Na/100 g). So these mushrooms being a source of potassium without Na, answer the needs of hypertension and/or heart diseases patients as a food and/or like a condiment for flavor enhancement. Subsequent studies should include major sampling and the evaluation of the toxic metals, Pb and Cr, employing more accurate methods of analysis, as well as the evaluation of Hg (not analysed in this study), mainly in wild mushrooms, commercialized dehydrated.


Subject(s)
Agaricales/chemistry , Minerals/analysis , Pleurotus/chemistry , Brazil , Food Preservation
2.
Arch Latinoam Nutr ; 48(4): 339-48, 1998 Dec.
Article in Portuguese | MEDLINE | ID: mdl-10347700

ABSTRACT

The protein quality of edible mushrooms besides being species/strain specific, could also vary with the growth substrate. The aim of this work was to determine the amino acid composition of the protein from edible mushrooms--Pleurotus sp. "Florida" (L1), P. ostreatoroseus (L2) and P. sajor-caju (L3), cultivated on banana leaves (BL) single and, mixed with sugar cane bagasse (BLSCB). Total amino acids, cystine and tryptophan were evaluated; the chemical score index and PDCAAS--"protein digestibility-correct amino acid scoring" were calculated. From both substrates, the studied species contain all essential amino acids; in decreasing order, the amino acids in great amounts were glutamic acid, aspartic acid, leucine and lysine. The L1 chemical score was 90.4, with limitation in sulfur and aromatic amino acids when from BL substrate; and, from BLSC substrate the chemical score was 88.7 with limitation in aromatics only. The L2 and L3 was 100, 0, independent of cultivation substrate. The calculated PDCAAS value, considering 90% of recommended digestibility, varied between 80.0-96%. The L1 proteins were limiting in sulfur and aromatic amino acids and had the lowest value of PDCAAS (approximately 80.0) in both substrates; the L3 proteins were limiting in aromatic, sulfur and tryptophan, dependent of cultivation substrate; the L2 proteins had the greatest value of PDCAAS (approximately 96%) and were limiting in aromatic and/or sulfur amino acids, dependent of cultivation substrate. Considering the conditions of this study, the protein of the studied species is incomplete, although of high biological value, comparable to meet.


Subject(s)
Amino Acids/analysis , Plant Leaves , Pleurotus/chemistry , Proteins/chemistry , Zingiberales , Cystine/analysis , Nutritive Value , Tryptophan/analysis
3.
Arch Latinoam Nutr ; 46(4): 320-4, 1996 Dec.
Article in Portuguese | MEDLINE | ID: mdl-9429615

ABSTRACT

Chemical and biological evaluation of ripe banana peel was conducted, aiming its potential use as a source of dietary fiber in human nutrition. Two types of flour were prepared from banana peel: a) untreated (UT), using washed and dried peel; b) treated (SMB), using peel treated with sodium metabisulfite and citric acid, in attempt to minimize the darkening of the flour. As expected, banana peel flour revealed to be an important source of fiber (NDF), corresponding about 32% of its dried weight. The addition of this flour to a basal casein diet lowered its protein digestibility and increased the fecal bulk of the rats, which are the known effects of dietary fiber. However, it did not alter the protein quality, since there was no difference in the PER values of the diets studied; in addition, the growth of the rats fed diets containing banana peel did not differ from those fed control diet. These results suggest the feasibility of technological studies aiming the development of food products with banana peel. Besides, biological assays should be realized in the elucidation of its effects in food intake and biochemical parameters.


Subject(s)
Zingiberales/chemistry , Nutritive Value
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