Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal

Detalhes bibliográficos
Autor(a) principal: Reis, Filipa S.
Data de Publicação: 2014
Outros Autores: Barros, Lillian, Sousa, Maria João, Martins, Anabela, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/9793
Resumo: The chemical composition and the antioxidant potential of three species of wild mushrooms from Northeastern Portugal, namely Agaricus albertii, Agaricus urinascens var. excellens, and Pleurotus eryngii, were compared. Standard procedures were followed in the nutritional value evaluation, while chromatographic procedures were used to analyze free sugars, fatty acids, tocopherols, phenolic compounds, and organic acids. To assess the antioxidant potential, reducing power, radical-scavenging activity, and lipid peroxidation inhibition were evaluated. P. eryngii revealed the highest levels of macronutrients, except proteins, as also the highest sugars, tocopherols, and monounsaturated fatty acids contents. A. albertii and A. urinascens var. excellens showed similar macronutrients composition. However, A. albertii revealed the highest content in PUFA and phenolic compounds. P. eryngii revealed the highest reducing power and radical-scavenging activity and A. albertii the highest lipid peroxidation inhibition. This study provides a detailed chemical characterization and antioxidant potential evaluation of three species of wild mushrooms from Portugal not yet previously reported. Thus, this work intended to contribute to the increase of information concerning species of edible mushrooms (directed to the scientific community and general population) as well as contribute to the conservation of these resources as sources of compounds of interest.
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spelling Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern PortugalWild mushroomsChemical characterizationNutritional valueAntioxidant potentialThe chemical composition and the antioxidant potential of three species of wild mushrooms from Northeastern Portugal, namely Agaricus albertii, Agaricus urinascens var. excellens, and Pleurotus eryngii, were compared. Standard procedures were followed in the nutritional value evaluation, while chromatographic procedures were used to analyze free sugars, fatty acids, tocopherols, phenolic compounds, and organic acids. To assess the antioxidant potential, reducing power, radical-scavenging activity, and lipid peroxidation inhibition were evaluated. P. eryngii revealed the highest levels of macronutrients, except proteins, as also the highest sugars, tocopherols, and monounsaturated fatty acids contents. A. albertii and A. urinascens var. excellens showed similar macronutrients composition. However, A. albertii revealed the highest content in PUFA and phenolic compounds. P. eryngii revealed the highest reducing power and radical-scavenging activity and A. albertii the highest lipid peroxidation inhibition. This study provides a detailed chemical characterization and antioxidant potential evaluation of three species of wild mushrooms from Portugal not yet previously reported. Thus, this work intended to contribute to the increase of information concerning species of edible mushrooms (directed to the scientific community and general population) as well as contribute to the conservation of these resources as sources of compounds of interest.Fundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU (research project PTDC/AGR-ALI/110062/2009) and to CIMO (strategic project PEst-OE/AGR/UI0690/2011) for financial support. L. Barros also thanks FCT, POPH–QREN, and FSE for her grant (SFRH/BPD/4609/2008).SpringerBiblioteca Digital do IPBReis, Filipa S.Barros, LillianSousa, Maria JoãoMartins, AnabelaFerreira, Isabel C.F.R.2014-06-30T10:36:51Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/9793engReis, Filipa S.; Barros, Lillian; Sousa, Maria João; Martins, Anabela; Ferreira, Isabel C.F.R. (2014). Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal. Food Analytical Methods. ISSN 1936-9751. 7:3, p. 645-6521936-975110.1007/s12161-013-9668-7info: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:RCAAP2023-01-16T12:12:14ZPortal AgregadorONG
dc.title.none.fl_str_mv Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal
title Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal
spellingShingle Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal
Reis, Filipa S.
Wild mushrooms
Chemical characterization
Nutritional value
Antioxidant potential
title_short Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal
title_full Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal
title_fullStr Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal
title_full_unstemmed Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal
title_sort Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal
author Reis, Filipa S.
author_facet Reis, Filipa S.
Barros, Lillian
Sousa, Maria João
Martins, Anabela
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Sousa, Maria João
Martins, Anabela
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Reis, Filipa S.
Barros, Lillian
Sousa, Maria João
Martins, Anabela
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Wild mushrooms
Chemical characterization
Nutritional value
Antioxidant potential
topic Wild mushrooms
Chemical characterization
Nutritional value
Antioxidant potential
description The chemical composition and the antioxidant potential of three species of wild mushrooms from Northeastern Portugal, namely Agaricus albertii, Agaricus urinascens var. excellens, and Pleurotus eryngii, were compared. Standard procedures were followed in the nutritional value evaluation, while chromatographic procedures were used to analyze free sugars, fatty acids, tocopherols, phenolic compounds, and organic acids. To assess the antioxidant potential, reducing power, radical-scavenging activity, and lipid peroxidation inhibition were evaluated. P. eryngii revealed the highest levels of macronutrients, except proteins, as also the highest sugars, tocopherols, and monounsaturated fatty acids contents. A. albertii and A. urinascens var. excellens showed similar macronutrients composition. However, A. albertii revealed the highest content in PUFA and phenolic compounds. P. eryngii revealed the highest reducing power and radical-scavenging activity and A. albertii the highest lipid peroxidation inhibition. This study provides a detailed chemical characterization and antioxidant potential evaluation of three species of wild mushrooms from Portugal not yet previously reported. Thus, this work intended to contribute to the increase of information concerning species of edible mushrooms (directed to the scientific community and general population) as well as contribute to the conservation of these resources as sources of compounds of interest.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-30T10:36:51Z
2014
2014-01-01T00:00:00Z
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/10198/9793
url http://hdl.handle.net/10198/9793
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Reis, Filipa S.; Barros, Lillian; Sousa, Maria João; Martins, Anabela; Ferreira, Isabel C.F.R. (2014). Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern Portugal. Food Analytical Methods. ISSN 1936-9751. 7:3, p. 645-652
1936-9751
10.1007/s12161-013-9668-7
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.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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