Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties

Detalhes bibliográficos
Autor(a) principal: Leal, Ana Raquel
Data de Publicação: 2013
Outros Autores: Barros, Lillian, Barreira, João C.M., Sousa, Maria João, Martins, Anabela, Santos-Buelga, Celestino, 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/10198/8532
Resumo: The search for foods that might improve health or reduce disease risk, has been progressively gaining interest. Mushroom could be examples of these foods, presenting the additional advantage of being recognized as a delicacy. This feature might place mushrooms in the pharma-nutrition interface. Herein, eight different mushroom species were characterized in terms of nutrients (proteins, carbohydrates, fat, individual sugars, fatty acids) and bioactive compounds (tocopherols, carotenoids, organic acids and phenolic compounds) with recognized antioxidant properties. These medicinal properties are often related with the antioxidant potential presented by mushroom extracts. Boletus regius was the species with the highest levels of carbohydrates (88.79 g/ 100 g dw) and PUFA (56.55%), bioactive compounds such as tocopherols (763.80 µg/100 g dw), citric acid (3.32 g/ 100 g dw) and phenolic compounds (23.49 mg/ 100 g dw), including two chrysin derivatives, presenting also the highest antioxidant activity. The identified bioactive compounds might be used as nutraceuticals to prevent chronic diseases related with oxidative stress. Furthermore, all tested species are edible, and could be incorporated directly in diet acting as functional foods.
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spelling Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant propertiesWild edible mushroomsNutrientsAntioxidantsPharma-nutritionThe search for foods that might improve health or reduce disease risk, has been progressively gaining interest. Mushroom could be examples of these foods, presenting the additional advantage of being recognized as a delicacy. This feature might place mushrooms in the pharma-nutrition interface. Herein, eight different mushroom species were characterized in terms of nutrients (proteins, carbohydrates, fat, individual sugars, fatty acids) and bioactive compounds (tocopherols, carotenoids, organic acids and phenolic compounds) with recognized antioxidant properties. These medicinal properties are often related with the antioxidant potential presented by mushroom extracts. Boletus regius was the species with the highest levels of carbohydrates (88.79 g/ 100 g dw) and PUFA (56.55%), bioactive compounds such as tocopherols (763.80 µg/100 g dw), citric acid (3.32 g/ 100 g dw) and phenolic compounds (23.49 mg/ 100 g dw), including two chrysin derivatives, presenting also the highest antioxidant activity. The identified bioactive compounds might be used as nutraceuticals to prevent chronic diseases related with oxidative stress. Furthermore, all tested species are edible, and could be incorporated directly in diet acting as functional foods.Fundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU for financial support to this work (research project PTDC/AGR-ALI/110062/2009) and to CIMO (strategic project PEst-OE/AGR/UI0690/2011). L. Barros and J.C.M. Barreira also thank to FCT, POPH-QREN and FSE for their grants (SFRH/BPD/4609/2008 and SFRH/BPD/72802/2010, respectively).ElsevierBiblioteca Digital do IPBLeal, Ana RaquelBarros, LillianBarreira, João C.M.Sousa, Maria JoãoMartins, AnabelaSantos-Buelga, CelestinoFerreira, Isabel C.F.R.2013-07-23T15:46:46Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/8532engLeal, Ana Raquel; Barros, Lillian; Barreira, João C.M.; Sousa, Maria João; Martins, Anabela; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2013). Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties. Food Research International. ISSN 0963-9969. 50:1, p. 1-90963-996910.1016/j.foodres.2012.10.012info: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:RCAAP2023-11-21T10:20:53Zoai:bibliotecadigital.ipb.pt:10198/8532Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:00:01.634997Repositório 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 Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties
title Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties
spellingShingle Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties
Leal, Ana Raquel
Wild edible mushrooms
Nutrients
Antioxidants
Pharma-nutrition
title_short Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties
title_full Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties
title_fullStr Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties
title_full_unstemmed Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties
title_sort Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties
author Leal, Ana Raquel
author_facet Leal, Ana Raquel
Barros, Lillian
Barreira, João C.M.
Sousa, Maria João
Martins, Anabela
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Barreira, João C.M.
Sousa, Maria João
Martins, Anabela
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Leal, Ana Raquel
Barros, Lillian
Barreira, João C.M.
Sousa, Maria João
Martins, Anabela
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Wild edible mushrooms
Nutrients
Antioxidants
Pharma-nutrition
topic Wild edible mushrooms
Nutrients
Antioxidants
Pharma-nutrition
description The search for foods that might improve health or reduce disease risk, has been progressively gaining interest. Mushroom could be examples of these foods, presenting the additional advantage of being recognized as a delicacy. This feature might place mushrooms in the pharma-nutrition interface. Herein, eight different mushroom species were characterized in terms of nutrients (proteins, carbohydrates, fat, individual sugars, fatty acids) and bioactive compounds (tocopherols, carotenoids, organic acids and phenolic compounds) with recognized antioxidant properties. These medicinal properties are often related with the antioxidant potential presented by mushroom extracts. Boletus regius was the species with the highest levels of carbohydrates (88.79 g/ 100 g dw) and PUFA (56.55%), bioactive compounds such as tocopherols (763.80 µg/100 g dw), citric acid (3.32 g/ 100 g dw) and phenolic compounds (23.49 mg/ 100 g dw), including two chrysin derivatives, presenting also the highest antioxidant activity. The identified bioactive compounds might be used as nutraceuticals to prevent chronic diseases related with oxidative stress. Furthermore, all tested species are edible, and could be incorporated directly in diet acting as functional foods.
publishDate 2013
dc.date.none.fl_str_mv 2013-07-23T15:46:46Z
2013
2013-01-01T00:00:00Z
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/10198/8532
url http://hdl.handle.net/10198/8532
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Leal, Ana Raquel; Barros, Lillian; Barreira, João C.M.; Sousa, Maria João; Martins, Anabela; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2013). Portuguese wild mushrooms at the "Pharma-Nutrition" interface: nutritional characterization and antioxidant properties. Food Research International. ISSN 0963-9969. 50:1, p. 1-9
0963-9969
10.1016/j.foodres.2012.10.012
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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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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