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International Journal of Medicinal Mushrooms

Erscheint 12 Ausgaben pro Jahr

ISSN Druckformat: 1521-9437

ISSN Online: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

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Enhancement of Antioxidant Properties and Increase of Content of Vitamin D2 and Non-volatile Components in Fresh Button Mushroom, Agaricus bisporus (Higher Basidiomycetes) by γ-irradiation

Volumen 16, Ausgabe 2, 2014, pp. 137-147
DOI: 10.1615/IntJMedMushr.v16.i2.40
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ABSTRAKT

Agaricus bisporus is a popular culinary-medicinal mushroom in Taiwan, and γ-irradiation could extend its shelf life. Our objective was to study the content of vitamin D2 and the taste components and antioxidant properties of ethanolic extracts from A. bisporus with various doses of γ-irradiation. After irradiation, the vitamin D2 content of 5−10 kGy irradiated mushrooms was in the range of 5.22−7.90 µg/g, higher than that of the unirradiated control (2.24 µg/g). For all treatments, the total content of soluble sugars and polyols ranged from 113 to 142 mg/g, and the monosodium glutamate-like components ranged from 6.57 to 13.50 mg/g, among which the 2.5 kGy irradiated sample has the highest content of flavor 5'-nucleotide. About antioxidant properties, 10 kGy irradiated samples exhibited lower EC50 values than did other samples. EC50 values were less than 5 mg/mL for ethanolic extracts. Total phenols were the major antioxidant components and the total content was 13.24−22.78 mg gallic acid equivalents/g. Based on the results obtained, γ-irradiation could be used to improve the vitamin D2 content and intensity of umami taste in fresh mushrooms. In addition, γ-irradiation not only maintained the antioxidant properties of mushrooms but also enhanced the antioxidant properties to some extent.

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