Author(s):
Martins, Anabela 
; Reis, Filipa S. ; Leal, Ana Raquel ; Ferreira, Isabel C.F.R.
Date: 2013
Persistent ID: http://hdl.handle.net/10198/8677
Origin: Biblioteca Digital do IPB
Subject(s): Wild edible mycorrhizal mushrooms; Nutritional value; Bioactive compounds
Description
Mushrooms have been
consumed not only as a part of
the normal diet, but also as a
delicacy due to their highly
desirable taste and aroma.
Besides, the nutr i t ional,
tonic and medicinal properties of
mushrooms have been
recognized for a long time1 . In
a d d i t i o n to th e i r
nu tr i t ional va lue, some
mushrooms may also have a
medicinal value; antitumor,
antiviral and hypolipidemic effects
have been reported2 .
This work repor ts the
chemical characterization of
four wild edible mycorrhizal
m u s h r o o m s : A m a n i t a
m a i r e i , B o l e t u s
regius, Russula aurea and
Russula virescens, appreciated
all over the world. The nutritional
value was assessed through the
composition in macronutrients
determined following official
pr o c e d ure s; in d i v i d u a l
profiles in sugars and fatty acids
were obtained by HPLC-RI and
GC-FID, respectively. Bioactive
compounds such as tocopherols
were analysed by
HPLC- fluorescence. Carotenoids
were determined spectrophotometrically.
Organic acids and
phenolic compounds were determined
by UFLC-PDA and HPLC-DAD,
respectively. The antioxidant
potential was evaluated through
the free radical scavenging activity,
reducing power and lipid peroxidation
inhibition. Carbohydrates were the most abundant macronutrients
present in the studied
species, and the highest levels
were found in B. regius. Mannitol
and trehalose were the main
sugars quantified in the analyzed
samples. Unsaturated fatty acids
predominated over saturated fatty
acids, being A. mairei and B.
regius the species with the highest
content in unsaturated fatty acids.
The studied species revealed
to po s s es s p o w e r -
ful ant ioxidants such as
tocopherols, lycopene, and
phenolic compounds (mainly
phenolic acids). B. regius was
the species with the highest
levels of tocopherols, citric acid and
phenolic compounds, presenting
also the highest antioxidant
activity. Overall, the bioactive
compounds identified in the
studied wi ld mycor r hizal
mushrooms could be extracted
for the purpose of being used as
nutraceuticals. Since these are
edible species, they can also be
incorporated directly in diet acting
as functional foods.
