Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500183 |
Resumo: | Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Central and South America. Thus, the objective of this work is to carry out the bromatological characterization of F. brasiliensis, contributing to a better understanding of the nutritional and food potential, as well as registering the natural occurrence of the species in the Cerrado biome and in the state of Goiás. The F. brasiliensis mushrooms collected in the present study showed an average of 7.4% humidity, 27% crude protein, 1.5% ether extract, 17% crude fiber, and 1.7% mineral matter. Compared with other species of edible mushrooms, both wild and cultivated, the moisture content of F. brasiliensis (93.60%) is low for species of the genus Pleurotus. For example, the humidity varies from 87% to more than 90%, similar to that found in Lentinus crinitus, another mushroom native to Brazil and also consumed by the Yanomami people. Thus, F. brasiliensis has the potential to be used in human foods. |
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Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous foodedible mushroomsindigenoustropical polyporeYanomamiAbstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Central and South America. Thus, the objective of this work is to carry out the bromatological characterization of F. brasiliensis, contributing to a better understanding of the nutritional and food potential, as well as registering the natural occurrence of the species in the Cerrado biome and in the state of Goiás. The F. brasiliensis mushrooms collected in the present study showed an average of 7.4% humidity, 27% crude protein, 1.5% ether extract, 17% crude fiber, and 1.7% mineral matter. Compared with other species of edible mushrooms, both wild and cultivated, the moisture content of F. brasiliensis (93.60%) is low for species of the genus Pleurotus. For example, the humidity varies from 87% to more than 90%, similar to that found in Lentinus crinitus, another mushroom native to Brazil and also consumed by the Yanomami people. Thus, F. brasiliensis has the potential to be used in human foods.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500183Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.12620info:eu-repo/semantics/openAccessSILVA-NETO,Carlos de Melo ePINTO,Diogo de SouzaSANTOS,Leovigildo Aparecido CostaCALAÇA,Francisco Junior SimõesALMEIDA,Sara dos Santoseng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500183Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food |
title |
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food |
spellingShingle |
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food SILVA-NETO,Carlos de Melo e edible mushrooms indigenous tropical polypore Yanomami |
title_short |
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food |
title_full |
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food |
title_fullStr |
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food |
title_full_unstemmed |
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food |
title_sort |
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food |
author |
SILVA-NETO,Carlos de Melo e |
author_facet |
SILVA-NETO,Carlos de Melo e PINTO,Diogo de Souza SANTOS,Leovigildo Aparecido Costa CALAÇA,Francisco Junior Simões ALMEIDA,Sara dos Santos |
author_role |
author |
author2 |
PINTO,Diogo de Souza SANTOS,Leovigildo Aparecido Costa CALAÇA,Francisco Junior Simões ALMEIDA,Sara dos Santos |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SILVA-NETO,Carlos de Melo e PINTO,Diogo de Souza SANTOS,Leovigildo Aparecido Costa CALAÇA,Francisco Junior Simões ALMEIDA,Sara dos Santos |
dc.subject.por.fl_str_mv |
edible mushrooms indigenous tropical polypore Yanomami |
topic |
edible mushrooms indigenous tropical polypore Yanomami |
description |
Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Central and South America. Thus, the objective of this work is to carry out the bromatological characterization of F. brasiliensis, contributing to a better understanding of the nutritional and food potential, as well as registering the natural occurrence of the species in the Cerrado biome and in the state of Goiás. The F. brasiliensis mushrooms collected in the present study showed an average of 7.4% humidity, 27% crude protein, 1.5% ether extract, 17% crude fiber, and 1.7% mineral matter. Compared with other species of edible mushrooms, both wild and cultivated, the moisture content of F. brasiliensis (93.60%) is low for species of the genus Pleurotus. For example, the humidity varies from 87% to more than 90%, similar to that found in Lentinus crinitus, another mushroom native to Brazil and also consumed by the Yanomami people. Thus, F. brasiliensis has the potential to be used in human foods. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500183 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500183 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.12620 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126328597905408 |