Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T052
DOI: https://doi.org/10.24326/ICDSUPL2.T052
Published online: 19 April 2023
ICDSUPL, 2, T052 (2023)
The content of selected phenolic compounds in pasta with the addition of Enoki, Maitake, Lion’s Mane, Reishi dried mushrooms
Magdalena Szydłowska-Tutaj1*, Krzysztof Tutaj2, Urszula Złotek1
1 Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
2 Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
* Corresponding author: magdalena.szydlowska@up.lublin.pl
Abstract
For centuries, the use of mushrooms in terms of their positive impact on human health is better in Asian countries than in Europe, which results from their culture and centuries-old tradition. In recent years, the use of mushrooms is increasing and they are used to formulate new functional foods and nutraceuticals, in order to use their very wide biological properties: antioxidant, anticancer, antimicrobial, antiviral, immunomodulatory, hypocholesterolemic, hypoglycemic and many others. Edible mushrooms biological properties are determined by many bioactives, including polyphenols, polysaccharides, glucans, terpenoids, steroids, cerebrosides and proteins. The aim of the study was a quantitative-qualitative analysis of phenolic compounds contained in pasta enriched with dried mushrooms: Ganderma lucidum, Flammulina velutipes (in the amount of 2.5% and 5%), as well as Hericium erinaceus and Grifola frondosa (in the amount of 2.5%, 5%, 7.5% and 10%). Qualitative-quantitative analysis of phenolic compounds was carried out by LC-MS/MS technique. Among the phenolic compounds tested were 15 substances: 3,4-dihydroxybenzoic acid, caffeic acid, syringic acid, daidzin, rutin, ellagic acid, p-coumaric acid, salicylic acid, vanillin, ferulic acid, sinapic acid, rosmarinic acid, t-cinnamic acid, genistein, naringenin. Four polyphenols were detected in control sample. Polyphenols such as rutin, salicylic acid, rosmarinic acid and t-cinnamic acid were detected at <0.5 μg/g DW in all samples with dried mushrooms as well as in the control sample, which is below the limit of determination of the lowest calibration point. The highest amount of phenolic compounds was found in pasta with dried Maitake mushrooms and it was as many as 8 compounds. For the M10 sample, the following compounds at the highest concentrations, in relation to all samples with mushrooms added as well as with respect to the control sample, were detected: caffeic acid (0.83± 0.14 μg/g DW), syringic acid (1.70 ± 0.24 μg/g DW), ellagic acid (1.22± 0.09 μg/g DW).
How to cite
M. Szydłowska-Tutaj, K. Tutaj, U. Złotek, 2023. The content of selected phenolic compounds in pasta with the addition of Enoki, Maitake, Lion’s Mane, Reishi dried mushrooms. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T052