Agaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheese

In the present work, a detailed chemical characterization of Agaricus bohusii Bon was performed, including evaluation of nutritional value (e.g. macromolecules, free sugars and fatty acids), bioactive compounds (e.g. tocopherols, phenolic compounds and organic acids), and antioxidant activity of its methanolic extract (e.g. scavenging activity, reducing power and inhibition of lipid peroxidation). The antifungal preserving properties of the mentioned A. bohusii extract incorporated in cream cheese were also analyzed, using the fungus Penicillium verrucosum var. cyclopium as source of contamination. Comparison of sensory evaluation of cream cheese alone and enriched with A. bohusii extract was recorded. A. bohusii demonstrated to be a rich source of carbohydrates and proteins, containing γ-tocopherol as the only isoform of tocopherols. Polyunsaturated fatty acids predominated over mono and unsaturated fatty acids and the main sugars found were mannitol and trehalose. p- Hydroxybenzoic and p-coumaric acids were the phenolic acids identified in the studied sample and two related compounds were found in higher amounts: γ-L-glutaminyl-4- hydroxybenzene and cinnamic acid. Malic, oxalic and fumaric acids were the organic acids identified and quantified in A. bohusii. High concentration of total phenolics was in correlation with a relatively strong antioxidant capacity. Methanol extract successfully inhibited development of P. verrucosum var. cyclopium in cream cheese, tested at room temperature after 7 days of inoculation. Sensory evaluation showed cream cheese in combination with A. bohusii extract more acceptable to panelists than cream cheese alone.