Investigation of biologically active amines in some selected edible mushrooms

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dc.creatorGuilherme Coelho Lopes Reis
dc.creatorFlávia Beatriz Custódio
dc.creatorBruno Gonçalves Botelho
dc.creatorLetícia Rocha Guidi
dc.creatorMaria Beatriz de Abreu Gloria
dc.date.accessioned2022-02-23T09:32:02Z
dc.date.accessioned2025-09-08T22:59:48Z
dc.date.available2022-02-23T09:32:02Z
dc.date.issued2020
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.jfca.2019.103375
dc.identifier.issn08891575
dc.identifier.urihttps://hdl.handle.net/1843/39601
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food Composition and Analysis
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectCogumelos
dc.subject.otherPrincipal component analysis
dc.subject.otherHierarchical cluster analysis
dc.subject.otherSpermidine
dc.subject.otherAgmatine
dc.subject.otherPolyamines
dc.subject.otherBiogenic amines
dc.titleInvestigation of biologically active amines in some selected edible mushrooms
dc.typeArtigo de periódico
local.citation.epage7
local.citation.issue103375
local.citation.spage1
local.citation.volume86
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/abs/pii/S0889157519310014

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