scholarly journals Bioaccumulation of Macronutrients in Edible Mushrooms in Various Habitat Conditions of NW Poland—Role in the Human Diet

2021 ◽  
Vol 18 (16) ◽  
pp. 8881
Author(s):  
Ryszard Malinowski ◽  
Zofia Sotek ◽  
Małgorzata Stasińska ◽  
Katarzyna Malinowska ◽  
Patrycja Radke ◽  
...  
Keyword(s):  
Organic Matter ◽  
Nutritional Value ◽  
Calorific Value ◽  
Test Methods ◽  
Human Organism ◽  
Fruiting Bodies ◽  
Habitat Conditions ◽  
Human Diet ◽  
Research Material ◽  
Nw Poland

Recently, the interest in mushroom consumption has been growing, since their taste and low calorific value are appreciated, but also due to their nutritional value. In determining the usefulness of mushrooms in the human diet, it is important to consider the conditions of their occurrence to perform the assessment of bioaccumulation of minerals. The aim of the study was: (a) to determine the content of selected macronutrients (P, K, Ca, Mg, Na) in fruiting bodies of Boletus edulis, Imleria badia, Leccinum scabrum and the soils, (b) to determine their bioaccumulation potential taking into account the habitat conditions, and (c) an attempt to estimate their role in covering the requirement for macronutrients of the human organism. The research material was obtained in the NW of Poland: Uznam and Wolin, the Drawa Plain and the Ińsko Lakeland. In the soil, we determined the content of organic matter, pH, salinity and the content of absorbable and general forms of macronutrients. The content of macronutrients in mushrooms was also determined. Chemical analyses were performed using the generally accepted test methods. The study showed that in NW Poland, B. edulis grew on the acidic soils of Arenosols, and I. badia and L. scabrum grew on Podzols. The uptake of K, Mg and Ca by the tested mushrooms was positively, and P and Na negatively correlated with the content of these elements in the soil. The acidity of the soil affected the uptake of K and Mg by mushrooms. There was no effect of the amount of organic matter in the soil noticed on the content of macronutrients (except sodium) in mushrooms. Among the studied macronutrients, none of the mushrooms accumulated Ca, while P and K were generally accumulated in the highest amounts, regardless of the species. Each of the other elements was usually accumulated at a similar level in the fruiting bodies of the species we studied. The exception was I. badia, which accumulated higher amounts of Mg compared to B. edulis and L. scabrum. Mushrooms can enrich the diet with some macronutrients, especially in P and K.

Quality in use and nutritional value of the muscle tissue of zander (Sander lucioperca) and pike (Esox lucius) reared in polyculture

2016 ◽  
Vol 12 (1) ◽  
pp. 33-38
Author(s):  
Piotr Skałęcki ◽  
Mariusz Florek ◽  
Agnieszka Kaliniak ◽  
Monika Kędzierska-Matysek ◽  
Małgorzata Dmoch
Keyword(s):  
Muscle Tissue ◽  
Nutritional Value ◽  
Calorific Value ◽  
Esox Lucius ◽  
Sander Lucioperca ◽  
Human Diet ◽  
Pike Esox Lucius ◽  
Research Material ◽  
Zander Sander Lucioperca ◽  
Quality In Use

The research objective was to compare the quality in use and nutritional value of muscle tissue of zander (Sander lucioperca) and pike (Esox lucius) reared in a polyculture. The research material comprised 16 specimens (8 of each species) captured from one pond in a fish farm situated in the Lublin Voivodeship. The fish were of similar age. The pike, while having a higher body weight, had a higher percentage of guts, and the carcass percentage and a Fulton’s condition coefficient were lower than in the zander. The chemical composition and calorific value of the muscle tissue were very similar for the two species (water 76.40% and 77.15%; protein 21.26% and 21.41%; lipids 0.41% and 0.58%; ash 1.43% and 1.42%; and energy 517 and 528 kJ/100 g for zander and pike, respectively). It is worth noting the high INQ value for the protein of both fish species (6.8 for pike and 6.9 for zander), which indicates that a 100 g portion of zander or pike fillet is a valuable source of protein in the human diet.

scholarly journals Genetic and Pre- and Postharvest Factors Influencing the Content of Antioxidants in Cucurbit Crops

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 894
Author(s):  
Cecilia Martínez ◽  
Juan Luis Valenzuela ◽  
Manuel Jamilena
Keyword(s):  
Abiotic Stresses ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Plant Diseases ◽  
Human Diet ◽  
Antioxidant Power ◽  
Factors Influencing ◽  
Cultivated Species ◽  
Plant Families ◽  
Valuable Compounds

Cucurbitaceae is one of the most economically important plant families, and includes some worldwide cultivated species like cucumber, melons, and squashes, and some regionally cultivated and feral species that contribute to the human diet. For centuries, cucurbits have been appreciated because of their nutritional value and, in traditional medicine, because of their ability to alleviate certain ailments. Several studies have demonstrated the remarkable contents of valuable compounds in cucurbits, including antioxidants such as polyphenols, flavonoids, and carotenoids, but also tannins and terpenoids, which are abundant. This antioxidant power is beneficial for human health, but also in facing plant diseases and abiotic stresses. This review brings together data on the antioxidant properties of cucurbit species, addressing the genetic and pre- and postharvest factors that regulate the antioxidant content in different plant organs. Environmental conditions, management, storage, and pre- and postharvest treatments influencing the biosynthesis and activity of antioxidants, together with the biodiversity of this family, are determinant in improving the antioxidant potential of this group of species. Plant breeding, as well as the development of innovative biotechnological approaches, is also leading to new possibilities for exploiting cucurbits as functional products.

scholarly journals Trophic state of benthic deep-sea ecosystems from two different continental margins off Iberia

2013 ◽  
Vol 10 (5) ◽  
pp. 2945-2957 ◽  
Author(s):  
A. Dell'Anno ◽  
A. Pusceddu ◽  
C. Corinaldesi ◽  
M. Canals ◽  
S. Heussner ◽  
...  
Keyword(s):  
Organic Matter ◽  
Water Depth ◽  
Surface Waters ◽  
Deep Sea ◽  
Nutritional Value ◽  
Trophic State ◽  
Phytoplankton Bloom ◽  
Continental Margins ◽  
Organic C ◽  
Deep Sea Sediments

Abstract. The bioavailability of organic matter in benthic deep-sea ecosystems, commonly used to define their trophic state, can greatly influence key ecological processes such as biomass production and nutrient cycling. Here, we assess the trophic state of deep-sea sediments from open slopes and canyons of the Catalan (NW Mediterranean) and Portuguese (NE Atlantic) continental margins, offshore east and west Iberia, respectively, by using a biomimetic approach based on enzymatic digestion of protein and carbohydrate pools. Patterns of sediment trophic state were analyzed in relation to increasing water depth, including repeated samplings over a 3 yr period in the Catalan margin. Two out of the three sampling periods occurred a few months after dense shelf water cascading events. The benthic deep-sea ecosystems investigated in this study were characterized by high amounts of bioavailable organic matter when compared to other deep-sea sediments. Bioavailable organic matter and its nutritional value were significantly higher in the Portuguese margin than in the Catalan margin, thus reflecting differences in primary productivity of surface waters reported for the two regions. Similarly, sediments of the Catalan margin were characterized by significantly higher food quantity and quality in spring, when the phytoplankton bloom occurs in surface waters, than in summer and autumn. Differences in the benthic trophic state of canyons against open slopes were more evident in the Portuguese than in the Catalan margin. In both continental margins, bioavailable organic C concentrations did not vary or increase with increasing water depth. Overall, our findings suggest that the intensity of primary production processes along with the lateral transfer of organic particles, even amplified by episodic events, can have a role in controlling the quantity and distribution of bioavailable organic detritus and its nutritional value along these continental margin ecosystems.

scholarly journals Effect of strains and extraction methods on β-glucan production, antioxidant properties, and FTIR Spectra from mushroom fruiting bodies of Schizophyllum commune Fr. in Thailand

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 410-415
Author(s):  
N. Mongkontanawat ◽  
D. Thumrongchote
Keyword(s):  
Antioxidant Activity ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Schizophyllum Commune ◽  
Extraction Methods ◽  
Hot Water ◽  
Fruiting Bodies ◽  
Alkali Extraction ◽  
Medicinal Properties

Schizophyllum commune Fr., a native mushroom of Thailand, has a high nutritional value and is classified as a mushroom with medicinal properties that can neutralize the growth of many cancer cells. This research aimed to study the effect of S. commune strains and the extraction methods on the quantity and properties of β-glucan. The five S. commune Fr. strains used in this research consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85- 043. There were two different β-glucan extraction methods employed: hot water (M1) and hot alkali extraction (M2), which were compared with the control (native-MR). The results indicated that the Chanthaburi strain has the highest β-glucan content 49.20±0.35% (w/w), and high potential antioxidant activity (79.14±0.77 DPPH% and 50.92±0.48 ABTS%) (p < 0.05). The extraction methods did not affect the yield of β-glucan, except the antioxidant properties and chemical structure of the extract substance. The extract substance from M2 has significantly the highest potential antioxidant activity (80.22±0.51). A mushroom juice drink in cans was developed using 1-day-old MR and adjusted pH of more than 7, which can increase the antioxidant properties of the product.

scholarly journals Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

2019 ◽  
Vol 7 (12) ◽  
pp. 2054
Author(s):  
Sanem Bulam ◽  
Nebahat Şule Üstün ◽  
Aysun Pekşen
Keyword(s):  
Pleurotus Ostreatus ◽  
Dairy Products ◽  
Nutritional Value ◽  
Large Scale ◽  
Essential Amino Acids ◽  
Fruiting Bodies ◽  
Mycelial Biomass ◽  
Biotechnological Processes ◽  
Medicinal Properties ◽  
Cultivation Techniques

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values.

scholarly journals Grape Pomace: A Potential Ingredient for the Human Diet

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1772
Author(s):  
Paula Pereira ◽  
Carla Palma ◽  
Cíntia Ferreira-Pêgo ◽  
Olga Amaral ◽  
Anabela Amaral ◽  
...  
Keyword(s):  
Industrial Production ◽  
Nutritional Value ◽  
Essential Element ◽  
Grape Pomace ◽  
Human Nutrition ◽  
Arsenic Content ◽  
Nutrition And Health ◽  
Human Diet ◽  
Potential Use

The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition. Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefits for human health. Having as main goal the preliminary perception of the potential use of this by-product, the aim of this study was the characterization of eight different grape pomaces. In this sense, ash content, relative ash, moisture, pH, microorganisms, metals (Al, Cd, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, and Zn), and semi-metal (As) were reported. The parameter that limits the daily amount ingested of this product is its arsenic content, a non-essential element that belongs to the group of semi-metal. Considering the obtained results and in the light of the restrictions imposed through the legislation in regulations set by the European Commission, the inclusion of grape pomace in the industrial production of foodstuffs could be a step towards the future of human nutrition and health.

A note on the apparent digestibility of energy and protein in dried poultry excreta

1970 ◽  
Vol 12 (3) ◽  
pp. 525-528 ◽  
Author(s):  
B. G. Lowman ◽  
D. W. Knight
Keyword(s):  
Organic Matter ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Metabolizable Energy ◽  
Apparent Digestibility ◽  
Digestible Crude Protein ◽  
Detailed Work

SUMMARYThe nutritional value of dried poultry excreta was investigated by determining the apparent digestibility of dry matter, organic matter, nitrogen, energy and copper in five diets containing 0 to 100% of this feed. Dried poultry excreta supplied 20·21% apparently digestible crude protein and approximately 1·57 or 1·74 Mcal of metabolizable energy per kg dry matter.The copper in dried poultry excreta was found to be less digestible than the copper in barley. It is concluded that, as far as copper levels are concerned, dried poultry excreta are safe for ruminants, and are a source ofcheap protein. More detailed work is needed to determine the metabolizable energy of the material accurately.

scholarly journals An Investigation of Laboratory and Road Test of Common Rail Injection Vehicles Fueled with B20 Biodiesel

Energies ◽  
2020 ◽  
Vol 13 (22) ◽  
pp. 6118
Author(s):  
Iman K. Reksowardojo ◽  
Hari Setiapraja ◽  
Rizqon Fajar ◽  
Edi Wibowo ◽  
Dadan Kusdiana
Keyword(s):  
Average Distance ◽  
Calorific Value ◽  
Test Methods ◽  
Common Rail ◽  
Biodiesel Fuel ◽  
Particulate Emission ◽  
Vehicle Performance ◽  
Common Rail Injection ◽  
Hc Emissions ◽  
Engine Components

In this study, biodiesel fuel with a ratio of 20% volume (B20) was used on vehicles that are used in common rail injection systems, complying with Euro2 emission regulations. Laboratory and road tests were conducted to evaluate the effects of B20 on performance, emissions and engine components. Using diesel fuel and B20 as reference fuels, tests were conducted using Euro2 vehicle technology to investigate the effects on emissions, fuel consumption, and power. Durability testing was run for travel distances covering 40,000 km under various road and environmental conditions, while vehicle performance and emissions tests were conducted using the ECE R84-03 and ECE R101 test methods, respectively. The results show that B20 has lower CO and hydrocarbon (HC) emissions for every distance travelled, with an average of around 30%. Particulate emission was a bit lower, averaging 3.4% for B20 compared to B0, while NOx was found to slightly increase at around 2% for B20. Due to its lower calorific value, for an average distance traveled, the fuel economy of B20 was around 0.5% higher compared to B0. Furthermore, the maximum power of B20 was 3% lower compared to that of B0 for the entire distance traveled. However, an evaluation of engine components after 40,000 km showed that B20 and B0 were similar. Moreover, vehicles using B20 tend to have a comparable durability of engine components when compared with B0.

scholarly journals Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Julia Bogdanowicz ◽  
Wacław Mozolewski ◽  
Monika Modzelewska-Kapituła ◽  
Katarzyna Tkacz ◽  
Adam Wie˛k
Keyword(s):  
High Performance ◽  
Nutritional Value ◽  
Meat Products ◽  
Reversed Phase ◽  
Maillard Reaction Products ◽  
Content Increase ◽  
Reaction Products ◽  
Human Diet ◽  
Colour Parameters ◽  
Lower Water Content

AbstractHeat-processed foodstuffs are a rich source of Maillard reaction products (MRPs) in the daily human diet. Although MRPs favourably affect the colour and flavour of heat-processed foods, they also have an impact on nutritional value and safety. Some MRPs (e.g. 5-hydroxymethylfurfural) may be toxic, mutagenic or carcinogenic and their presence in food has been studied extensively due to possible negative health effects(1,2). There is a general scarcity of published information on 5-hydroxymethylfurfural (HMF) concentrations in meat products.This study analysed whether there are differences in the concentrations of HMF between smoked pork tenderloins previously cured with the addition of glucose, saccharose or maltodextrin at concentrations of 0.5, 1.0 or 1.5% (including the control trial without sugar). Material for the tenderloin production consisted of longissimus dorsi muscles collected from 20 porcine carcasses. Colour parameters of the external surface (CIE L*a*b* system) and the content of water and 5-hydroxymethylfurfural were determined. The HMF content was analysed with reversed-phase high-performance liquid chromatography (RP-HPLC).The type of sugar used for curing had a significant impact on the amount of HMF formed in the product. The highest HMF content was found in the tenderloins cured with saccharose (it was about three-fold higher than the control trial and trials with glucose or maltodextrin). The formation of HMF was influenced not only by the type but also by the concentration of carbohydrates. Higher concentrations of glucose and maltodextrin resulted in a slight increase in the HMF content in the product (P > 0.05), while a higher concentration of saccharose produced a very pronounced HMF content increase (P < 0.05). Furthermore, tenderloins cured with a 2% carbohydrate addition were characterized by a lower water content (P < 0.01) and a darker surface colour (P < 0.01) compared to tenderloins with a lower carbohydrate addition. The results indicate the clear impact of technological additives on the HMF content of tenderloins. Conducting studies on the HMF in meat products is fully justified due to the relatively high HMF contents observed in the experiment (approximately 20–23 mg/kg), which were comparable to products such as bread or fruit jams.

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