Czech J. Food Sci., 2024, 42(1):10-20 | DOI: 10.17221/130/2023-CJFS

The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvataOriginal Paper

Yanli Wang1, Xiuqin Han1, Qinglin Guan2, Xue Wei1, Xiaoli Zhou1*
1 College of Food Science and Engineering, Guiyang University, Guiyang, China
2 Agriculture and Rural Bureau of Weining Yi, Hui, and Miao Autonomous County, Weining, China

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

Received: August 11, 2023; Revised: December 7, 2023; Accepted: January 6, 2024; Prepublished online: January 24, 2024; Published: February 28, 2024  Show citation

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Wang Y, Han X, Guan Q, Wei X, Zhou X. The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata. Czech J. Food Sci. 2024;42(1):10-20. doi: 10.17221/130/2023-CJFS.
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