Study on chemical, bioactive and food preserving properties of Laetiporus sulphureus (Bull.: Fr.) Murr.

• Autor(a) principal: Petrović, Jovana
• Data de Publicação: 2014
• Outros Autores: Stojković, Dejan, Reis, Filipa S., Barros, Lillian, Glamočlija, Jasmina, Ćirić, Ana, Ferreira, Isabel C.F.R., Soković, Marina
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/12025

Laetiporus sulphureus (Bull.: Fr.) Murr. was studied regarding the nutritional value, bioactive compounds, in vitro antioxidant, antimicrobial and antitumor activities. The studied mushroom is a rich source of carbohydrates and proteins. Mannitol and trehalose were the main free sugars, and polyunsaturated fatty acids. α-, γ- and δ-Tocopherols were found. Oxalic and citric acids were the most abundant organic acids; cinnamic and p-hydroxybenzoic acids were quantified in the methanolic extract and could be related to the antioxidant properties. It was the polysaccharidic extract that exhibited, higher antioxidant and antimicrobial activities, indicating that compounds present in this extract possess stronger bioactivity. Only polysaccharidic extract revealed antiproliferative activity of human tumor cell lines. A suitable model system with chicken pate was also developed to test antimicrobial preserving properties of L. sulphureus. The methanolic extract was used to examine in situ preserving properties against Aspergillus flavus and demonstrated excellent preserving potential.