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Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study

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dc.contributor.authorBarros, Lillian
dc.contributor.authorVenturini, Bruna A.
dc.contributor.authorBaptista, Paula
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2008-09-12T15:59:17Z
dc.date.available2008-09-12T15:59:17Z
dc.date.issued2008
dc.description.abstractThe chemical composition and biological properties of Portuguese wild mushrooms (Cantharellus cibarius, Hypholoma fasciculare, Lepista nuda, Lycoperdon molle, Lycoperdon perlatum, Ramaria botrytis, Tricholoma acerbum) were evaluated in order to assess these products as sources of nutrients and nutraceuticals. The analyzed mushrooms contain very useful phytochemicals such as phenolics, tocopherols, ascorbic acid, and carotenoids. All of the species proved to have antioxidant activity (measured by four different methods), being more significant for R. botrytis (EC50 values < 1 mg/ mL). Lycoperdon species were resistant to all of the tested microorganisms, and the other samples revealed antimicrobial activity selectively against Gram-positive bacteria, with very low minimal inhibitory concentration, in some cases, even lower than the standard. The combination of bioactive compounds and rich nutritional composition (high contents in protein and carbohydrates, low content in fat with the precious contribution of unsaturated fatty acids and the absence of trans fatty acids) in the mushroom makes it a very special fooden
dc.identifier.citationBarros, Lillian; Venturini, Bruna A.; Baptista, Paula; Estevinho, Letícia M.; Ferreira, Isabel C.F.R. (2008). Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 50:10, p. 3856–3862en
dc.identifier.doi10.1021/jf8003114
dc.identifier.urihttp://hdl.handle.net/10198/837
dc.language.isoengen
dc.publisherACSen
dc.relationBioactive properties of wild edible mushrooms
dc.subjectMushroomsen
dc.subjectChemical compoundsen
dc.subjectAntioxidant activityen
dc.subjectAntimicrobial activityen
dc.titleChemical composition and biological properties of portuguese wild mushrooms: a comprehensive studyen
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBioactive properties of wild edible mushrooms
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCI/POCI%2FAGR%2F56661%2F2004/PT
oaire.fundingStreamPOCI
person.familyNameBarros
person.familyNameBaptista
person.familyNameEstevinho
person.familyNameFerreira
person.givenNameLillian
person.givenNamePaula
person.givenNameLetícia M.
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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