Effect of braising on the B-Carotene and lycopene content in Armillaria mellea (Vahl) Kumm mushroms

Grażyna Jaworska , Emilia Bernaś , Aleksandra Skrzypczak


This paper investigates the effect of braising and storage on the β-carotene and lycopene content in the pilei of Armillaria mellea (Vahl) Kumm mushrooms. It has been revealed that generally the process of braising, a period of storage and storage conditions significantly affected the level of both the pigments analyzed in mushroom products. As a result of braising and storage, the content of β-carotene in the products examined ranged from -79 to +32%,and lycopene from -72 to +103% compared to fresh pilei.
Author Grażyna Jaworska (FoFT / DoRMaFaVP)
Grażyna Jaworska,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Emilia Bernaś (FoFT / DoRMaFaVP)
Emilia Bernaś,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Aleksandra Skrzypczak (FoFT / DoRMaFaVP)
Aleksandra Skrzypczak,,
- Department of Raw Materials and Fruit and Vegetable Processing
Publication size in sheets0.5
Book Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.
Keywords in Englishβ-Carotene, lycopene, Armillaria mellea, mushrooms, braising
URL http://www.researchgate.net/profile/Aleksandra_Gabor/publication/259237072_Effect_of_extraction_methods_on_the_niacin_content_in_some_fresh_and_processed_mushrooms/links/0046352a8d6482bb0f000000.pdf
Internal identifierWTŻ/M/29/2013; WTŻ/3/39
Languageen angielski
Score (nominal)5
ScoreMinisterial score = 0.0, 27-07-2017, BookChapterMatConf
Ministerial score (2013-2016) = 0.0, 27-07-2017, BookChapterMatConf
Citation count*
Additional fields
FinansowanieThe study was financed by the Ministry of Education and science under a research Project No. NCN-N 312 421739.
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