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Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica)

Publication . Ribeiro, Bárbara; Valentão, Patrícia; Baptista, Paula; Seabra, Rosa M.; Andrade, Paula B.

The phenolic compounds and the organic acids composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD and HPLC/UV, respectively. The results showed a profile composed by five phenolic compounds (caffeic, p-coumaric and ellagic acids, hyperoside and quercetin) and six organic acids (oxalic, aconitic, citric, malic, ascorbic and fumaric acids). The quantification of the identified compounds revealed that ellagic acid (ca. 49.7%) and malic acid (ca. 57.9%) are the main compounds in this species. In a general way the phenolic profile revealed to be more constant than the organic acids one and could be more useful for the quality control of the species. Beefsteak fungus was also investigated for its capacity to act as a scavenger of DPPH- radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid). Good results were obtained against DPPH in a concentration-dependent manner. Beefsteak fungus also displayed good activity against superoxide radical, achieved by its capacity to act as both scavenger and xanthine oxidase inhibitor. A prooxidant effect was noticed for hydroxyl radical, which may be due to its capacity for iron ions reduction. Little ability for iron chelation was also observed. Beefsteak fungus showed a weak protective effect against hypochlorous acid.

2007Journal article

Open access

Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

Publication . Ribeiro, Bárbara; Lopes, Rosário; Andrade, Paula B.; Seabra, Rosa M.; Gonçalves, Rui; Baptista, Paula; Quelhas, Inês; Valentão, Patrícia

A comparative study of the organic acids and phenolics composition and of the total alkaloids content of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent caps and stipes was performed. All species presented oxalic, citric, malic and fumaric acids, with A. rubescens exhibiting the highest total organic acids content. Organic acids were preferably fixed in the cap. Among phenolics, only p-hydroxybenzoic acid was found in A. rubescens and S. granulatus, in very low amounts. B. edulis was the species that presented the highest total alkaloid amounts. Except for this species, alkaloids mainly accumulated in the cap. All of the species exhibited a concentration-dependent scavenging ability against DPPH . B. edulis revealed the highest antioxidant capacity. The cap seemed to be the part with highest antioxidant potential. Some relationships between chemical composition and antioxidant capacity were considered

2008Journal article

Open access

Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties

Publication . Ribeiro, Bárbara; Valentão, Patrícia; Baptista, Paula; Seabra, Rosa M.; Andrade, Paula B.

Fistulina hepatica mushroom, commonly known as beefsteak fungus, usually is a saprobic and sometimes a parasitic fungus that lives on the wood of hardwoods (especially oaks and chestnut), during Swnmer and Autumn. As the common name suggests, beefsteak fungus is remarkably similar in appearance to raw meat. In the past, it was often cooked and eaten as a substitute for meat. It is sold in several markets and can be eaten raw in salad or with a sauce of parsley and garlic.

2006Conference object

Open access

Metabolite profiling of wild edible mushrooms species

Publication . Valentão, Patrícia; Ribeiro, Bárbara; Pinho, P. Guedes de; Baptista, Paula; Andrade, Paula B.

Mushrooms are of increasing importance in modern nutrition and medicine. Trás-os-Montes region (north-eastern Portugal) is known for the variety of its soils and diversity of climate conditions. This variability assumes an important role in mushroom production, explaining why this region is recognized as one of the richest ones in wild edible species. A metabolomics approach was applied to twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea and Hydnum rufescens) collected in this area, with the purposes of improving the knowledge about their chemical profiles and to find out whether the determined compounds can play some role in taxonomic identification. Primary and secondary metabolites (organic acids, amino acids, fatty acids, phenolic compounds and volatile components) were characterized by several means (HPLC-DAD, HPLC-UV and GC-MS), allowing to notice important differences between the analyzed species.

2010Conference object

Open access

Phenolic profile and antioxidative properties of the beefsteak fungus Fistulina hepatica

Publication . Silva, Branca M.; Ribeiro, Bárbara; Rangel, Joana; Baptista, Paula; Seabra, Rosa M.

The phenolic composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD. The results showed a profile composed by caffeic, p-coumaric and ellagic acids, hyperoside and quercetin. Ellagic acid was the main compound in this species. Beefsteak fungus was also investigated for its capacity to act as a scavenger of DPPH radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid). Good results were obtained against DPPH and superoxide radicals and hypochlorous acid but a prooxidant effect was observed for hydroxyl radical.

2006Conference object

Open access