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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41841
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dc.creatorGuilherme Coelho Lopes Reispt_BR
dc.creatorLetícia Rocha Guidipt_BR
dc.creatorChristian Fernandespt_BR
dc.creatorHelena Teixeira Godoypt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2022-05-19T23:31:59Z-
dc.date.available2022-05-19T23:31:59Z-
dc.date.issued2020-
dc.citation.volume13pt_BR
dc.citation.spage1613pt_BR
dc.citation.epage1626pt_BR
dc.identifier.doi10.1007/s12161-020-01777-5pt_BR
dc.identifier.issn1936-9751pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41841-
dc.description.resumoMushrooms are valued due to health-promoting properties and small environmental footprint. The simultaneous determination of free amino acids (17), amines (10), and ammonia in fresh, cooked, and canned Agaricus bisporus was investigated. An AQC-derivatization method was developed and validated. Norvaline was an adequate internal standard. The method was green, fast, and fit for the purpose (quantification limits, 0.14–1.92 mg/100 g; recoveries, 80–110%; repeatability, < 10%; reproducibility, < 15%). Fifteen amino acids were detected in fresh mushroom: alanine and glutamic acid were prevalent (~ 20%) followed by proline. Spermidine was the only amine detected (6.4–8.5 mg/100 g). Ammonia was present at low levels (2.8–5.5 mg/100 g). High amounts of these amino acids and spermidine warrant important health-promoting properties. The levels of amino acids, amines, and ammonia varied among lots from the same source, suggesting the influence of production conditions. During thermal processing, changes were observed: cooking affected the least (losses mainly of glutamic acid, arginine, glycine, serine, threonine, proline, and alanine, ~ 50%). Spermidine and ammonia were not affected. During canning, the losses were higher (~ 70%) for glutamic acid, serine, valine, proline, arginine, glycine, and aspartic acid. There were losses of ammonia (39%) and spermidine (24%). A two principal component model explained 97.8% of the variance and it was able to separate fresh from processed mushroom. Hierarchical cluster analysis confirmed the potential of using amines and amino acids to separate fresh from processed mushroom.pt_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.ispartofFood Analytical Methodspt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectPolyaminespt_BR
dc.subjectGlutamic acidpt_BR
dc.subjectSpermidinept_BR
dc.subjectMultivariate analysispt_BR
dc.subjectAgaricus bisporuspt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.subject.otherCogumelospt_BR
dc.subject.otherAminas bioativaspt_BR
dc.subject.otherAminoácidospt_BR
dc.subject.otherAmôniapt_BR
dc.titleUPLC-UV method for the quantification of free amino acids, bioactive amines, and ammonia in fresh, cooked, and canned mushroomspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://link.springer.com/article/10.1007/s12161-020-01777-5pt_BR
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