Abstract
Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10% canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antioxidants. Analyzed mushrooms prepared for consumption fulfilled 7-14% RDA of vitamin B1 for healthy adults and 15-35, 18-37 and 1% RDA of B2, B3 and B3 respectively. Prepared for consumption mushrooms were rich in antioxidants containing in 100g dry weight 164,601mg total polyphenols, 19-87mg total flavonoids, 22.1-27.4mg L-ascorbic acid, 0.531-1.031mg β-carotene, 0.325-0.456mg lycopene and 38.64-44.49mg total tocopherols and presented high antioxidant activity against ABTS (4.9-36.5mmol TE), against DPPH (7.8-21.3mmol TE) and in FRAP assay (15.0-28.1mmol Fe(2+)). Mushrooms prepared for consumption with blanching prior to culinary treatment showed lower antioxidant properties and vitamin content in comparison to mushrooms braised raw.
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