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O consumo de cogumelos silvestres comestíveis é crescente e, em alguns países da Europa Central e de Leste, é preferencial relativamente aos cogumelos cultivados. No entanto, o conhecimento do valor nutricional dos cogumelos silvestres é bastante reduzido comparativamente aos vegetais.
No presente trabalho, foram avaliados os efeitos do trofismo de cogumelos silvestres comestíveis do Nordeste de Portugal no seu potencial nutricional e nutracêutico. Foram estudadas as propriedades antioxidantes in vitro de cinco espécies saprotróficas (Calvatia utriformis, Clitopilus prunulus, Lycoperdon echinatum, Lyophyllum decastes e Macrolepiota excoriata) e cinco espécies micorrízicas (Boletus erythropus, Boletus fragrans, Hygrophorus pustulatus, Russula cyanoxantha e Russula olivacea), e os resultados foram comparados com compostos individuais identificados por técnicas cromatográficas.
As espécies micorrízicas revelaram uma concentração muito mais elevada em açúcares do que as saprotróficas, bem como a presença de frutose. A espécie saprotrófica Lyophyllum decastes e as espécies micorrízicas Boletus erythropus e Boletus fragrans apresentaram o maior potencial antioxidante, principalmente devido à contribuição de antioxidantes polares, tais como fenóis e açúcares.
Este é o primeiro trabalho que descreve a composição química das espécies de cogumelos estudadas, constituindo uma evidência científica de usos tradicionais de espécies silvestres comestíveis.
Consumption of wild growing mushrooms has been preferred to eating of cultivated fungi in many countries of Central and Eastern Europe. Nevertheless, the knowledge of the nutritional value of wild growing mushrooms has been limited when compared with vegetables. In the present study, the effects of mushrooms trophism in their nutritional and nutraceutical potential were evaluated. In vitro antioxidant properties of five saprotrophic (Calvatia utriformis, Clitopilus prunulus, Lycoperdon echinatum, Lyophyllum decastes, Macrolepiota excoriata) and five mycorrhizal (Boletus erythropus, Boletus fragrans, Hygrophorus pustulatus, Russula cyanoxantha, Russula olivacea) wild edible mushrooms were accessed and compared to individual compounds identified by chromatographic techniques. Mycorrhizal species revealed a much higher concentration in sugars than the saprotrophic mushrooms, and the presence of fructose. The saprotrophic Lyophyllum decastes, and the mycorrhizal species Boletus erythropus and Boletus fragrans gave the highest antioxidant potential, mainly due to the contribution of polar antioxidants such as phenolics and sugars. This is the first report on chemical composition of the studied mushrooms, and the results contribute to scientific evidence for traditional edible uses of wild species.
Consumption of wild growing mushrooms has been preferred to eating of cultivated fungi in many countries of Central and Eastern Europe. Nevertheless, the knowledge of the nutritional value of wild growing mushrooms has been limited when compared with vegetables. In the present study, the effects of mushrooms trophism in their nutritional and nutraceutical potential were evaluated. In vitro antioxidant properties of five saprotrophic (Calvatia utriformis, Clitopilus prunulus, Lycoperdon echinatum, Lyophyllum decastes, Macrolepiota excoriata) and five mycorrhizal (Boletus erythropus, Boletus fragrans, Hygrophorus pustulatus, Russula cyanoxantha, Russula olivacea) wild edible mushrooms were accessed and compared to individual compounds identified by chromatographic techniques. Mycorrhizal species revealed a much higher concentration in sugars than the saprotrophic mushrooms, and the presence of fructose. The saprotrophic Lyophyllum decastes, and the mycorrhizal species Boletus erythropus and Boletus fragrans gave the highest antioxidant potential, mainly due to the contribution of polar antioxidants such as phenolics and sugars. This is the first report on chemical composition of the studied mushrooms, and the results contribute to scientific evidence for traditional edible uses of wild species.