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A step forward towards exploring nutritional and biological potential of mushrooms: a case study of Calocybe gambosa (Fr.) donk wild Growing in Serbia

2022Journal article Open access
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dc.contributor.authorPetrović, Jovana
dc.contributor.authorFernandes, Ângela
dc.contributor.authorStojković, Dejan
dc.contributor.authorSoković, Marina
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorShekhar, Aditya
dc.contributor.authorGlamočlija, Jasmina
dc.date.accessioned2022-05-13T10:29:29Z
dc.date.available2022-05-13T10:29:29Z
dc.date.issued2022
dc.description.abstractEdible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body of Calocybe gambosa, wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and organic acids) and its bioactive (antimicrobial and antioxidant) properties were evaluated. The results obtained suggest that this mushroom is a source of carbohydrates and proteins (72 g/100 g dry weight (dw) and 16 g/100 g dw, respectively), with a low fat content (1.5 g/100 g dw). Sugar analysis revealed the presence of trehalose (3.82 g/100 g dw) and mannitol (0.22 g/100 g dw). Tocopherol composition revealed the presence of α-tocopherol (7.8 μg/100 g dw), while fatty acid analysis revealed the presence of 24 fatty acids with the prevalence of polyunsaturated fatty acids. Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected (2.8 g/100 g dw, 1.45 g/100 g dw, 11.3 g/100 g dw, 1.3 g/100 g dw, 0.08 g/100 g dw, respectively). Comprehensive antioxidant activity analysis (reducing power, DPPH radical scavenging activity, β-carotene/linoleate and TBARS assays) indicate that the mushroom is a perspective antioxidant source, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at a sub- -inhibitory level, the methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food.pt_PT
dc.description.sponsorshipThis research was funded by the Ministry of Education, Science and Technological Development of the Republic of Serbia, grant number 451-03-9/2021-14/ 200007. The authors acknowledge the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPetrovic, Jovana; Fernandes, Ângela; Stojković, Dejan; Soković, Marina; Barros, Lillian Ferreira, Isabel C.F.R.; Shekhar, Aditya; Glamočlija, Jasmina (2022). A step forward towards exploring nutritional and biological potential of mushrooms: a case study of Calocybe gambosa (Fr.) donk wild Growing in Serbia. Polish Journal of Food and Nutrition Sciences. ISSN 2083-6007. 72:1, p. 17-26.pt_PT
dc.identifier.doi10.31883/pjfns/144836pt_PT
dc.identifier.eissn1230-0322
dc.identifier.issn2083-6007
dc.identifier.urihttp://hdl.handle.net/10198/25440
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectC. gambosapt_PT
dc.subjectNutritional valuept_PT
dc.subjectBiological activitypt_PT
dc.subjectChemical characterizationpt_PT
dc.subjectFood ingredientpt_PT
dc.titleA step forward towards exploring nutritional and biological potential of mushrooms: a case study of Calocybe gambosa (Fr.) donk wild Growing in Serbiapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.endPage26pt_PT
oaire.citation.startPage17pt_PT
oaire.citation.titlePolish Journal of Food and Nutrition Sciencespt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNameBarros
person.familyNameFerreira
person.givenNameÂngela
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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