Nutritional value and metal content profile of Greek wild edible fungi

The basic composition (moisture, crude protein, crude fat, total carbohydrates and ash) and metal content profile (Mg, Cr, Mn, Fe, Co, Ni, Cu, Zn, Pb, Cd, Al, As and Sn) of eight wild edible mushroom species (Boletus edulis, Boletus luridiformis, Suillus granulatus, Amanita rubescens, Macrolepiota procera, Pleurotus ostreatus, Lepista nuda and Volvariella gloiocephala) corresponding to 7 different families, from forests of West Macedonia, Greece, were determined. The dry matter content of mushrooms varied from 7.72% to 12.3%. Also, mushrooms were found to be good sources of proteins and total carbohydrates, with contents varying in the ranges 1.27–3.15, 5.33–8.41 g/100 g fresh weight (f.w.), respectively. In addition, the fat contents were very low 0.28–0.66 g/100 g f.w. The mineral elements were analysed by Atomic Absorption Spectroscopy (AAS) and metal content of mushroom samples ranged from 743–1200 for Mg, 0.20–11.8 for Cr, 8.57–35.1 for Mn, 74.8–393 for Fe, 0.07–1.45 for Co, 0.65–5.74 for Ni, 4.75–75.2 for Cu, 60.6–101 for Zn, 0.02–1.75 for Pb and 0.08–1.31 µg g−1 for Cd. As, Sn and Al concentrations were under the detection limit of the method used. The detection limits of the method for As, Sn and Al are 0.02 µg g−1 for each element

Comparative spectrophotometric determination of the total iron content in various white and red Greek wines

Iron content in a satisfactory number of bottled and non-bottled white, rose and red Greek wines has been determined in this work. The wines analyzed were from various regions of Greece. Iron content was determined using two modified spectrophotometric methods. The classical method of Fe(III)-thiocyanate complex formation has been properly modified to work in a sulfuric acid medium, and in the presence of potassium persulfate (K2S2O8) as an oxidant. The second method, involved the use of the compound 2-(5-nitro-2-pyridylazo)-5-[N-n-propyl-N-(3-sulfopropyl)-amino]-phenol disodium salt (Nitro-PAPS, C17H19O6N5SNa2), known for its highly sensitive reaction with Fe(II). The experimental results of the two methods were found to be in good agreement with those obtained using the Atomic Absorption Spectroscopy (AAS) method. The proposed methods are rapid, accurate, simple, relatively inexpensive and can be used for all types of wine (white, rose and red). Therefore, they may be used for the iron assay in routine wine analyses, as an alternative to the AAS method. The values of iron content determined in the Greek white, rose and red wines were in the range 1.00 to 10.00 mg/l. (C) 2003 Elsevier Ltd. All rights reserved.Food Chemistr

Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho (Lavandula stoechas) from the Region of Saidona

The aim of the present study was to characterize Lavandula stoechas (Ladastacho) from the region of Saidona by means of physico-chemical parameters, phenolic profile, in vitro antioxidant activity and volatile compounds. Physico-chemical parameters (pH, acidity, salinity, total dissolved solids, electrical conductivity and liquid resistivity) were determined using conventional methods. The phenolic profile was determined using high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), whereas a quantitative determination was also accomplished using the total phenolics assay. In vitro antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl assay. Finally, volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). The results showed that Lavandula stoechas aqueous extract had a slightly acidic pH, low salinity content and considerable electrochemical properties (electrical conductivity and liquid resistivity along with electric potential). In addition, aqueous fractions showed a significantly (p &lt; 0.05) higher phenolic content and in vitro antioxidant activity, whereas phenolic compounds, such as caffeic acid, quercetin-O-glucoside, lutelin-O-glucuronide and rosmarinic acid, were identified. Finally, numerous volatile compounds were found to dominate the volatile pattern of this flowering plant, producing a strong, penetrating, cool and menthol-like odour.</jats:p