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Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity

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dc.contributor.authorReis, Filipa S.
dc.contributor.authorMartins, Anabela
dc.contributor.authorBarros, Lillian
dc.contributor.authorMorales, Patricia
dc.contributor.authorVasconcelos, M. Helena
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2017-01-13T16:08:20Z
dc.date.available2017-01-13T16:08:20Z
dc.date.issued2016
dc.description.abstractThe present work reports the chemical characterization of four wild edible mycorrhizal mushrooms fi-om two different genus: Leccinum molle (Bon) Bon, Leccinum vulpinum Watling, Suillus granulatus (L.) Roussel and Suillus luteus (L. : Fries) Gray. This characterization was an attempt to find some compounds of interest, namely reducing sugars, unsaturated fatty acids, vitamin E and phenolic compounds, the two latter, known for their antioxidant capacity as scavengers of free radicais. The antioxidant potential of the species was also evaluated. Both Leccinum species and the S. granulatus revealed the presence of the reducing sugar fructose. However, mannitol and trehalose were the main free sugars quantified in the studied samples. Unsaturated fatty acids were the predominant fatty acids class, and R- and ytocopherol were the main isoforms of vitamin E found in the studied species. More differences between the species were observed in the phenolic acids profiles. These compounds are known as sccondary meíabolites associated wiíh stressful conditions. Therefore, since mushrooms are strongly influenced by the surrounding envíronment, it is natural that such differences occur, even among species of the same genus. Ali the species revealed antioxidant properties, being the lower £ 50 values observed for the P-carotene bleaching inhibition. Overall, the studied edible mycorrhizal species can be directly included in the diet in order to take advantage of the present bioactive compounds (i. e. vitamins, unsaturated fatty acids, reducing and/or other biologically active sugars). In addition to taking advantage of these products of the primary metabolism, it is also possible to take advantage of secondary metabolites which also possess, among others, antioxidant properties.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationReis, Filipa S.; Martins, Anabela; Barros, Lillian; Morales, Patricia; Vasconcelos, M. Helena; Ferreira, Isabel C.F.R. (2016). Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity. In The Eighth International Workshop on Edible Mycorrhizal Mushrooms. Cahors, Francept_PT
dc.identifier.urihttp://hdl.handle.net/10198/13773
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationSFRH/BPD/111753/2015pt_PT
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleChemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversitypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.citation.conferencePlaceCahors, Françapt_PT
oaire.citation.title8 INTERNATIONAL WORKSHOP ON EDIBLE MYCORRHIZAL MUSHROOMS, 6 TAUEG conferencept_PT
oaire.fundingStream5876
person.familyNameReis
person.familyNameMartins
person.familyNameBarros
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameAnabela
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridG-5488-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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