Published in Scientific Papers. Series B, Horticulture, Vol. LXIV, Issue 1
Written by Andreea BEBU, Luisa ANDRONIE, Alexandru MATIEȘ, Svetlana MICLE, Sorina DARJAN, Ovidiu CULCEAR
In the last years the consumers are in favour of edible mushrooms due to the nutritious value and potential medical value because that are rich in proteins, vitamins, mineral elements. Also, mushrooms contain terpenoids, carbohydrates and very important for organism, antioxidants. Lactarius piperatus and Agaricus bisporus are two well-know mushrooms which have a high nutrition and many benefits for health. Therefore, a lot of mushroom is a very interesting subject for many studies and analyzes. In this sudy, a rapid method using Fourier transform infrared (FT-IR) spectroscopic was established for analysis and characterized a principal components of two types of mushrooms. Vibrational spectral techniques, FT- IR, offer several advantages in the context of current research and using this techniques we can identify molecular components in the samples studied. Following the analysis of the two spectra, we can observe an increased intensity of the characteristic absorption peaks belong to proteins (1655 cm-1), polysaccharides (1000-400 cm-1) and amino acids.
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