Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/12315 |
Resumo: | Mushrooms contain a multitude of biomolecules with nutritional and/or biological activity. Among the bioactive molecules, phenolic compounds and tocopherols are the most responsible for their antioxidant activity. In the present work, Boletus edulis, Lentinus edodes and Xerocomus badius, three edible mushroom species originated from Poland, were analyzed for their chemical composition and antioxidant activity. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, mannitol and trehalose were the prevalent sugars, but glucose was only found in B. edulis. Polyunsaturated fatty acids predominated over mono and saturated fatty acids. Palmitic, oleic and linoleic acids were abundant in the three samples. α- and β- Tocopherols were quantified in all the samples, but γ-tocopherol was only identified in X. badius. Oxalic and fumaric acids were quantified in the three samples; quinic acid was only present in L. edodes, and malic and citric acids were only found in X. badius. p-Hydroxybenzoic, protocatechuic and cinnamic acids were quantified in all the species, while p-coumaric acid was only found in B. edulis. This species and X. badius revealed the highest antioxidant properties, being B. edulis more effective in radicals scavenging activity and reducing power, and X. badius in lipid peroxidation inhibition, which is related with the highest amounts in phenolic compounds and tocopherols, respectively. |
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Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from PolandAntioxidant activityChemical compositionNutritional valueWild mushroomsMushrooms contain a multitude of biomolecules with nutritional and/or biological activity. Among the bioactive molecules, phenolic compounds and tocopherols are the most responsible for their antioxidant activity. In the present work, Boletus edulis, Lentinus edodes and Xerocomus badius, three edible mushroom species originated from Poland, were analyzed for their chemical composition and antioxidant activity. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, mannitol and trehalose were the prevalent sugars, but glucose was only found in B. edulis. Polyunsaturated fatty acids predominated over mono and saturated fatty acids. Palmitic, oleic and linoleic acids were abundant in the three samples. α- and β- Tocopherols were quantified in all the samples, but γ-tocopherol was only identified in X. badius. Oxalic and fumaric acids were quantified in the three samples; quinic acid was only present in L. edodes, and malic and citric acids were only found in X. badius. p-Hydroxybenzoic, protocatechuic and cinnamic acids were quantified in all the species, while p-coumaric acid was only found in B. edulis. This species and X. badius revealed the highest antioxidant properties, being B. edulis more effective in radicals scavenging activity and reducing power, and X. badius in lipid peroxidation inhibition, which is related with the highest amounts in phenolic compounds and tocopherols, respectively.The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011), S.A. Heleno grant (BD/70304/2010).Biblioteca Digital do IPBHeleno, Sandrina A.Ferreira, Raíssa CarolinaAntonio, Amilcar L.Queiroz, Maria João R.P.Barros, LillianFerreira, Isabel C.F.R.2015-11-10T15:45:35Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/12315engHeleno, Sandrina A.; Ferreira, Raíssa Carolina; Antonio, Amilcar L.; Queiroz, Maria João R.P.; Barros, Lillian; Ferreira, Isabel C.F.R. (2015). Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland. Food Bioscience. ISSN 2212-4292. 11:1, p. 48-552212-429210.1016/j.fbio.2015.04.006info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T12:14:19ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland |
title |
Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland |
spellingShingle |
Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland Heleno, Sandrina A. Antioxidant activity Chemical composition Nutritional value Wild mushrooms |
title_short |
Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland |
title_full |
Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland |
title_fullStr |
Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland |
title_full_unstemmed |
Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland |
title_sort |
Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland |
author |
Heleno, Sandrina A. |
author_facet |
Heleno, Sandrina A. Ferreira, Raíssa Carolina Antonio, Amilcar L. Queiroz, Maria João R.P. Barros, Lillian Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Ferreira, Raíssa Carolina Antonio, Amilcar L. Queiroz, Maria João R.P. Barros, Lillian Ferreira, Isabel C.F.R. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Heleno, Sandrina A. Ferreira, Raíssa Carolina Antonio, Amilcar L. Queiroz, Maria João R.P. Barros, Lillian Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Antioxidant activity Chemical composition Nutritional value Wild mushrooms |
topic |
Antioxidant activity Chemical composition Nutritional value Wild mushrooms |
description |
Mushrooms contain a multitude of biomolecules with nutritional and/or biological activity. Among the bioactive molecules, phenolic compounds and tocopherols are the most responsible for their antioxidant activity. In the present work, Boletus edulis, Lentinus edodes and Xerocomus badius, three edible mushroom species originated from Poland, were analyzed for their chemical composition and antioxidant activity. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, mannitol and trehalose were the prevalent sugars, but glucose was only found in B. edulis. Polyunsaturated fatty acids predominated over mono and saturated fatty acids. Palmitic, oleic and linoleic acids were abundant in the three samples. α- and β- Tocopherols were quantified in all the samples, but γ-tocopherol was only identified in X. badius. Oxalic and fumaric acids were quantified in the three samples; quinic acid was only present in L. edodes, and malic and citric acids were only found in X. badius. p-Hydroxybenzoic, protocatechuic and cinnamic acids were quantified in all the species, while p-coumaric acid was only found in B. edulis. This species and X. badius revealed the highest antioxidant properties, being B. edulis more effective in radicals scavenging activity and reducing power, and X. badius in lipid peroxidation inhibition, which is related with the highest amounts in phenolic compounds and tocopherols, respectively. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-11-10T15:45:35Z 2015 2015-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/12315 |
url |
http://hdl.handle.net/10198/12315 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Heleno, Sandrina A.; Ferreira, Raíssa Carolina; Antonio, Amilcar L.; Queiroz, Maria João R.P.; Barros, Lillian; Ferreira, Isabel C.F.R. (2015). Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland. Food Bioscience. ISSN 2212-4292. 11:1, p. 48-55 2212-4292 10.1016/j.fbio.2015.04.006 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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repository.mail.fl_str_mv |
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