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Calocybe gambosa (Fr.) donk wild growing in Serbia as functional ingredient in oatmeal

2021Documento de conferência Acesso aberto
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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.accessioned2022-01-26T11:46:53Z
dc.date.available2022-01-26T11:46:53Z
dc.date.issued2021
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 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.pt_PT
dc.description.sponsorshipThis research was funded by Ministry of Education, Science and Technological Development of the Republic of Serbia, grant number 451-03-68/2020-14/200007.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPetrovic, 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 978-972-745-286-6pt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/24920
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEdible mushroomspt_PT
dc.titleCalocybe gambosa (Fr.) donk wild growing in Serbia as functional ingredient in oatmealpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.titleNatural products application: Health. Cosmetic and Foodpt_PT
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
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery6233e657-3885-40a3-885e-0d51cf4dbaad

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