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Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potential

2016Journal article Open access
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dc.contributor.authorReis, Filipa S.
dc.contributor.authorBarros, Lillian
dc.contributor.authorMartins, Anabela
dc.contributor.authorVasconcelos, M. Helena
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-09-30T09:59:55Z
dc.date.available2016-09-30T09:59:55Z
dc.date.issued2016
dc.description.abstractThis work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources--their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties.pt_PT
dc.description.sponsorshipIPATIMUP integrates the i3S Research Unit, which is partially supported by FCT, the Portuguese Foundation for Science and Technology. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for the grant of F.S. Reis (SFRH/BD/111753/2015) and L. Barros (SFRH/BPD/107855/2015), and COMPETE/QREN/EU for the financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2014).pt_PT
dc.identifier.citationReis, Filipa S.; Barros, Lillian; Martins, Anabela; Vasconcelos, M.; Morales, Patricia; Ferreira, Isabel C.F.R. (2016). Leccinum molle (Bon) Bon and Leccinum vulpinum watling: the first study of their nutritional and antioxidant potential. Molecules. ISSN 1420-3049. 21:2, p. 1.12pt_PT
dc.identifier.doi10.3390/molecules21020246pt_PT
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/13348
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationStudy of nutritional, antioxidant, anti-proliferative and programmed cell death induction properties of wild mushrooms
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.subjectChemical profilept_PT
dc.subjectNutritional valuept_PT
dc.subjectNutraceuticalspt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectAntioxidant potentialpt_PT
dc.titleLeccinum molle (Bon) Bon and Leccinum vulpinum Watling: the first study of their nutritional and antioxidant potentialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStudy of nutritional, antioxidant, anti-proliferative and programmed cell death induction properties of wild mushrooms
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/FARH/SFRH%2FBD%2F111753%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.citation.issue2pt_PT
oaire.citation.startPage246pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume21pt_PT
oaire.fundingStreamFARH
oaire.fundingStream5876
person.familyNameReis
person.familyNameBarros
person.familyNameMartins
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameLillian
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier469085
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridJ-3600-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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