Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal
Autor(a) principal: | |
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Data de Publicação: | 2007 |
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/10198/832 |
Resumo: | The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Tra´s-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas–liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars. |
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Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast PortugalWild edible mushroomsChemical compositionFatty acid compositionSugar compositionNutritional valueThe chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Tra´s-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas–liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars.ElsevierBiblioteca Digital do IPBBarros, LillianBaptista, PaulaCorreia, Daniela M.Casal, SusanaOliveira, BeatrizFerreira, Isabel C.F.R.2008-09-12T15:37:27Z20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/832engBarros, Lillian; Baptista, Paula; Correia, Daniela M.; Casal, Susana; Oliveira, Beatriz; Ferreira, Isabel C.F.R. (2007). Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry. ISSN 0308-8146. 105:1, p. 140-1450308-814610.1016/j.foodchem.2007.03.052info: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:RCAAP2023-11-21T10:03:56Zoai:bibliotecadigital.ipb.pt:10198/832Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:54:28.255867Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal |
title |
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal |
spellingShingle |
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal Barros, Lillian Wild edible mushrooms Chemical composition Fatty acid composition Sugar composition Nutritional value |
title_short |
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal |
title_full |
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal |
title_fullStr |
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal |
title_full_unstemmed |
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal |
title_sort |
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal |
author |
Barros, Lillian |
author_facet |
Barros, Lillian Baptista, Paula Correia, Daniela M. Casal, Susana Oliveira, Beatriz Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Baptista, Paula Correia, Daniela M. Casal, Susana Oliveira, Beatriz 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 |
Barros, Lillian Baptista, Paula Correia, Daniela M. Casal, Susana Oliveira, Beatriz Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Wild edible mushrooms Chemical composition Fatty acid composition Sugar composition Nutritional value |
topic |
Wild edible mushrooms Chemical composition Fatty acid composition Sugar composition Nutritional value |
description |
The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Tra´s-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas–liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007 2007-01-01T00:00:00Z 2008-09-12T15:37:27Z |
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/10198/832 |
url |
http://hdl.handle.net/10198/832 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Barros, Lillian; Baptista, Paula; Correia, Daniela M.; Casal, Susana; Oliveira, Beatriz; Ferreira, Isabel C.F.R. (2007). Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry. ISSN 0308-8146. 105:1, p. 140-145 0308-8146 10.1016/j.foodchem.2007.03.052 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135143556808704 |