Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential
Autor(a) principal: | |
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Data de Publicação: | 2016 |
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/10198/13348 |
Resumo: | This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources--their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties. |
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Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potentialChemical profileNutritional valueNutraceuticalsBioactive compoundsAntioxidant potentialThis work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources--their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties.IPATIMUP integrates the i3S Research Unit, which is partially supported by FCT, the Portuguese Foundation for Science and Technology. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for the grant of F.S. Reis (SFRH/BD/111753/2015) and L. Barros (SFRH/BPD/107855/2015), and COMPETE/QREN/EU for the financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2014).MDPIBiblioteca Digital do IPBReis, Filipa S.Barros, LillianMartins, AnabelaVasconcelos, M. HelenaMorales, PatriciaFerreira, Isabel C.F.R.2016-09-30T09:59:55Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/13348engReis, Filipa S.; Barros, Lillian; Martins, Anabela; Vasconcelos, M.; Morales, Patricia; Ferreira, Isabel C.F.R. (2016). Leccinum molle (Bon) Bon and Leccinum vulpinum watling: the first study of their nutritional and antioxidant potential. Molecules. ISSN 1420-3049. 21:2, p. 1.121420-304910.3390/molecules21020246info: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:RCAAP2023-11-21T10:31:11Zoai:bibliotecadigital.ipb.pt:10198/13348Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:03:26.332690Repositório 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 |
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential |
title |
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential |
spellingShingle |
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential Reis, Filipa S. Chemical profile Nutritional value Nutraceuticals Bioactive compounds Antioxidant potential |
title_short |
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential |
title_full |
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential |
title_fullStr |
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential |
title_full_unstemmed |
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential |
title_sort |
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential |
author |
Reis, Filipa S. |
author_facet |
Reis, Filipa S. Barros, Lillian Martins, Anabela Vasconcelos, M. Helena Morales, Patricia Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Barros, Lillian Martins, Anabela Vasconcelos, M. Helena Morales, Patricia 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 |
Reis, Filipa S. Barros, Lillian Martins, Anabela Vasconcelos, M. Helena Morales, Patricia Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Chemical profile Nutritional value Nutraceuticals Bioactive compounds Antioxidant potential |
topic |
Chemical profile Nutritional value Nutraceuticals Bioactive compounds Antioxidant potential |
description |
This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources--their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-30T09:59:55Z 2016 2016-01-01T00:00:00Z |
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/10198/13348 |
url |
http://hdl.handle.net/10198/13348 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Reis, Filipa S.; Barros, Lillian; Martins, Anabela; Vasconcelos, M.; Morales, Patricia; Ferreira, Isabel C.F.R. (2016). Leccinum molle (Bon) Bon and Leccinum vulpinum watling: the first study of their nutritional and antioxidant potential. Molecules. ISSN 1420-3049. 21:2, p. 1.12 1420-3049 10.3390/molecules21020246 |
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 |
MDPI |
publisher.none.fl_str_mv |
MDPI |
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 |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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