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Orientador(es)
Resumo(s)
Edible 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 properties (antimicrobial and antioxidant) evaluated. Obtained results suggest that this
mushroom is a source of carbohydrates and proteins, with low fat content. Sugar analysis revealed
presence of trehalose and mannitol. Tocopherol composition revealed presence of α-tocopherol, while
fatty acid analysis revealed presence of 24 fatty acids with prevalence of polyunsaturated fatty acids.
Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected. Comprehensive
antioxidant analysis (reducing power, DPPH scavenging activity, β -caroten/linoleic acid and TBARS
assay) indicate that mushroom is a perspective antioxidant, whereas its antimicrobial potential turned out
to be moderate. Nevertheless, at sub-inhibitory level 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 nutritional value of
cookies, but was praised among participants in sensory evaluation test ( Table 1 ), indicating that along
with results of chemical composition and biological activity, this mushroom has potential to be regarded
as functional food.
Descrição
Palavras-chave
Edible mushrooms
Contexto Educativo
Citação
Petrovic, Jovana; Fernandes, Ângela; Stojkovic, Dejan; Sokovic, Marina; Barros, Lillian; Ferreira, Isabel C.F.R.; Shekhar, Aditya; Glamoclija, Jasmina (2021). Calocybe gambosa (Fr.) Donk wild growing in Serbia as functional ingredient in oatmeal. In 1st Natural products application: health, cosmetic and food: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-286-6