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Two mushroom Leccinum species: similar chemical profiles, different impact in the antioxidant capacity

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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.accessioned2017-01-17T10:17:33Z
dc.date.available2017-01-17T10:17:33Z
dc.date.issued2016
dc.description.abstractThe chemical profile and the antioxidant activity of two edible mushroom species from the genus Leccinum (Leccinum molle (Bon) Bon and Leccinum vulpinum Watling) were determined. Since few studies exist regarding these mushrooms, the present work contributes to the characterization and valorization of species of the worldwide mycoflora and, in particular, of Portuguese samples. Moreover, this study also shows the importance of the conservation of the mycological resources (known and unknown species), as they could be a source of phytochemicals and bioactive compounds. Actually, mushrooms have been considered over time as valuable foods and advisable to be part of healthy diets [1,2]. The nutritional profile of both species was determined including the analysis of soluble sugars, fatty acids and some vitamins; as also nonnutrients such as polyphenols and organic acids. Since some of the compounds found in both species are referred as having antioxidant activity, this potential was also evaluated. Generally, both species revealed similar nutriente profiles: low fat levels, fructose, mannitol and trehalose as the main soluble sugars, and higher percentages of mono- and polyunsaturated fatty acids (FA) in comparison with saturated FA. Some bioactive compounds were also detected, such as gallic acid, protocatechuic acid and p-hydroxybenzoic acid, as well as organic acids, such as citric and fumaric acids. Although revealing similar chemical profiles, L. vulpinum showed higher antioxidant activity than L. molle in all the tests performed (reducing power, radical scavenging activity and lipid peroxidation inhibition).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 FCT and FEDER for CIMO (UID/AGR/00690/2013) supportpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationReis, Filipa S.; Barros, Lillian; Martins, Anabela; Vasconcelos, M. Helena; Morales, Patricia; Ferreira, Isabel C.F.R. (2016). Two mushroom Leccinum species: similar chemical profiles, different impact in the antioxidant capacity. In XIII Encontro de Química dos Alimentos. Porto. ISBN 978-989-8124-14-2pt_PT
dc.identifier.isbn978-989-8124-14-2
dc.identifier.urihttp://hdl.handle.net/10198/13830
dc.language.isoporpt_PT
dc.peerreviewedyespt_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.titleTwo mushroom Leccinum species: similar chemical profiles, different impact in the antioxidant capacitypt_PT
dc.typeconference object
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/UID%2FAGR%2F00690%2F2013/PT
oaire.citation.conferencePlacePortopt_PT
oaire.citation.title13º Encontro de Química dos Alimentospt_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
person.identifier144781
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7B18-A810-6B93
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.typeconferenceObjectpt_PT
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