The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata

Yanli Wang, Xiuqin Han, Qinglin Guan, Xue Wei and Xiaoli Zhou
Additional contact information
Yanli Wang: College of Food Science and Engineering, Guiyang University, Guiyang, China
Xiuqin Han: College of Food Science and Engineering, Guiyang University, Guiyang, China
Qinglin Guan: Agriculture and Rural Bureau of Weining Yi, Hui, and Miao Autonomous County, Weining, China
Xue Wei: College of Food Science and Engineering, Guiyang University, Guiyang, China

Czech Journal of Food Sciences, 2024, vol. 42, issue 1, 10-20

Abstract: This study evaluated the nutrients, flavour and antioxidant capacity in the embryo, colloid and fruiting body of Dictyophora rubrovalvata. The embryo had the highest protein [2.91 ± 0.39 g.(100 g)-1] and polysaccharides (17.44 ± 1.49 mg.g-1), the fruiting body had the highest total phenol content (0.87 ± 0.17 mg.g-1), the colloid was rich in minerals [1.57 ± 0.16 g.(100 g)-1]. The antioxidant capacity of the embryo was higher than that of the other parts, in terms of different solvents, the antioxidant capacity of D. rubrovalvata extracted with ethanol was higher than that of water. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing capacity were positively correlated with polysaccharides, proteins and polyphenols. The free amino acid content ranged from 7.44 to 11.52 mg.g-1, the distribution was fruiting body > embryo > colloid, of which glutamic acid content was the highest, and the flavour characteristics were mainly umami and sweetness. The nucleotide content of fruiting body and embryo was higher than in the colloid. In addition, the compositions of volatile flavour compounds were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), mainly alcohols, aldehydes and ketones, their distributions varied greatly among the three samples. These results indicated that different parts of D. rubrovalvata have different nutritional characteristics, the fruiting body has a high content of volatile and non-volatile components, the embryo and the colloid have good functional activity, laying a foundation for the functional development and comprehensive utilisation of D. rubrovalvata.

Keywords: component analysis; biological activity; non-volatile compound; volatile compound; quality (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/130/2023-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/130/2023-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:130-2023-cjfs

DOI: 10.17221/130/2023-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().