Main Phenolic Compounds of the Melanin Biosynthesis Pathway in Bruising-Tolerant and Bruising-Sensitive Button Mushroom (Agaricus bisporus) Strains

A. Weijn, B.P.M. van de Berg-Somhorst, J.C. Slootweg, J.P. Vincken, H. Gruppen, H.J. Wichers, J.J. Mes

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13 Citations (Scopus)

Abstract

Browning is one of the most common postharvest changes in button mushrooms, which often results in economic losses. Phenolic compounds, which are associated with browning, were extracted from the nonbruised and bruised skin tissue of various button mushrooms with a sulfite-containing solution and analyzed with UHPLC-PDA-MS. In total, 34 phenolic compounds were detected. Only small differences in the total phenolic content between bruising-tolerant and -sensitive strains were observed. The contents of ¿-l-glutaminyl-4-hydroxybenzene (GHB) and ¿-l-glutaminyl-3,4-dihydroxybenzene (GDHB) correlated with bruising sensitivity; for example, R2 values of 0.85 and 0.98 were found for nonbruised brown strains, respectively. In nonbruised skin tissue of the strains with brown caps, the GHB and GDHB contents in sensitive strains were on average 20 and 15 times higher, respectively, than in tolerant strains. GHB and GDHB likely participate in the formation of brown GHB–melanin, which seemed to be the predominant pathway in bruising-related discoloration of button mushrooms.
Original languageEnglish
Pages (from-to)8224-8231
JournalJournal of Agricultural and Food Chemistry
Volume61
Issue number34
DOIs
Publication statusPublished - 2013

Keywords

  • polyphenol oxidase
  • fungal melanins
  • amino-acids

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