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Abstract(s)
Mushrooms have become attractive as functional foods and as a source of many biologically active
compounds. Different wild mushroom species were reported to have an excellent nutritional value and
bioactivity that includes antioxidant and antitumor properties [1-3]. Hence, in recent times, the
consumption of mushrooms has risen greatly, comprising a large number of species.
This work presents the profile of organic acids, tocopherols and phenolic compounds of two species of wild
mushrooms from Serbia: Lactarius piperatus and Lactarius rufus. Organic acids were determined by UFLCPDA;
tocopherols were analysed by HPLC-fluorescence and the phenolic compounds characterization was
made by HPLC-DAD/MS. It was possible to quantify oxalic, quinic, malic, citric and fumaric acids in both
species, being malic acid the majority organic acid found in these samples. However, L. rufus revealed a
higher content in total organic acids comparing with L. piperatus (12.43 g/100 g dw and 9.40 g/100 g dw,
respectively).
Concerning
tocopherols,
the
four
isoforms
of
vitamin
E
(α-,
β-,
γ- and
δ-tocopherol) were
detected in both species. Herein, L. piperatus was the species that holds the highest concentration of
tocopherols (80.38 μg/100 g dw), due to the contribution of β-tocopherol (47.43 μg/100 g dw). About
phenolic compounds, it was only possible to quantify p-hidroxibenzoic acid in L. rufus. Nevertheless, it was
detected the related compound cinnamic acid in both species.
This work results from a Project in cooperation with the University of Belgrade, and the main purpose is
the enhancement of the mycological flora as functional food and as a source of compounds of interest,
allowing comparison between Portuguese and Serbian species.
Description
Keywords
Citation
Reis, Filipa S.; Stojković, Dejan; Soković, Marina; Ćirić, Ana; Glamočlija, Jasmina; Barros, Lillian; Ferreira, Isabel C.F.R. (2013). Bioactive molecules profile of two Lactarius species from Serbia.In 1st International Symposium on Profiling, Costa da Caparica. ISBN 978-989-98415-5-0