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Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of lactarius sp. mushrooms

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dc.contributor.authorBarros, Lillian
dc.contributor.authorBaptista, Paula
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2008-09-12T15:45:51Z
dc.date.available2008-09-12T15:45:51Z
dc.date.issued2007
dc.description.abstractThe effects of fruiting body maturity on chemical composition and antimicrobial activity of the wild mushrooms, Lactarius deliciosus and Lactarius piperatus, were evaluated. Immature and mature samples were analyzed for proximate constituents (moisture, fat, crude protein, ash, carbohydrates), nutritional value, and individual composition in fatty acids and sugars. Protein content, MUFA (monounsaturated fatty acids), and PUFA (polyunsaturated fatty acids) percentages increased with the fruiting body maturity stage, while carbohydrate and SFA (saturated fatty acids) content decreased. The maturity stage did not significantly affect the individual sugar profile. The antimicrobial activity of the mushrooms was screened against Gram positive and Gram negative bacteria and fungi, and correlated to the amounts of phenols, flavonoids, ascorbic acid, β-carotene, and lycopene present in the immature and mature fruiting bodies. Mature fruiting bodies with mature spores presented lower antimicrobial activity, which was in agreement with the bioactive compound content found in those samples.en
dc.identifier.citationBarros, Lillian; Baptista, Paula; Estevinho, Letícia M.; Ferreira, Isabel C.F.R. (2007). Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of lactarius sp. Mushrooms. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 55:21, p. 8766–8771en
dc.identifier.doi10.1021/jf071435+
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10198/834
dc.language.isoengen
dc.publisherACSen
dc.subjectAntimicrobial activityen
dc.subjectChemical compositionen
dc.subjectFruiting body maturityen
dc.subjectLactarius deliciosusen
dc.subjectLactarius piperatusen
dc.titleEffect of fruiting body maturity stage on chemical composition and antimicrobial activity of lactarius sp. mushroomsen
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PPCDT%2FAGR%2F56661%2F2004/PT
oaire.fundingStream3599-PPCDT
person.familyNameBarros
person.familyNameBaptista
person.familyNameMiranda Fernandes Estevinho
person.familyNameFerreira
person.givenNameLillian
person.givenNamePaula
person.givenNameMaria Leticia
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-9249-1948
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-id14051688000
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticleen
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