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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39601
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dc.creatorGuilherme Coelho Lopes Reispt_BR
dc.creatorFlávia Beatriz Custódiopt_BR
dc.creatorBruno Gonçalves Botelhopt_BR
dc.creatorLetícia Rocha Guidipt_BR
dc.creatorMaria Beatriz de Abreu Gloriapt_BR
dc.date.accessioned2022-02-23T09:32:02Z-
dc.date.available2022-02-23T09:32:02Z-
dc.date.issued2020-
dc.citation.volume86pt_BR
dc.citation.issue103375pt_BR
dc.citation.spage1pt_BR
dc.citation.epage7pt_BR
dc.identifier.doi10.1016/j.jfca.2019.103375pt_BR
dc.identifier.issn08891575pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39601-
dc.description.resumoMushrooms are highly valued due to nutritional and functional properties as well as small environmental footprint. However, scarce information is available regarding amines in commercial products. The objective of this study was to investigate the levels of bioactive amines in eight fresh edible commercial mushrooms species. An ion-pair HPLC method with post-column derivatization with o-phthalaldehyde and fluorescence detection was fit for the purpose. Seven out of nine amines were present and levels varied among species. Spermidine was ubiquitous to mushrooms, with highest content in Black Shimeji (12.4 mg/100 g). The levels of spermidine in mushrooms classify them as high polyamines sources, which is valued due to its association with growth, health promotion and antioxidant properties. Agmatine was present in all Pleurotus. Tyramine, tryptamine and phenylethylamine were detected in some species; the levels of cadaverine and putrescine were discrete. A four-principal component model explained 99.4% of the variance and it was able to separate Pleurotus spp. (White shimeji, Hiratake, Black shimeji and Salmon) from Agaricus bisporus (Champignon and Portobello) and Lentinula edodes (Shitake). Hierarchical cluster analysis confirmed the potential of using the occurrence and levels of amines to separate some mushroom species.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of Food Composition and Analysispt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectPrincipal component analysispt_BR
dc.subjectHierarchical cluster analysispt_BR
dc.subjectSpermidinept_BR
dc.subjectAgmatinept_BR
dc.subjectPolyaminespt_BR
dc.subjectBiogenic aminespt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherCogumelospt_BR
dc.titleInvestigation of biologically active amines in some selected edible mushroomspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/abs/pii/S0889157519310014pt_BR
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