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Chemical constituents and biological activity of Boletus aereus Bull. growing wild in Serbia: in vitro and in situ assays

2013Conference object Open access
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dc.contributor.authorStojković, Dejan
dc.contributor.authorĆirić, Ana
dc.contributor.authorReis, Filipa S.
dc.contributor.authorBarros, Lillian
dc.contributor.authorGlamočlija, Jasmina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorSoković, Marina
dc.date.accessioned2013-09-06T14:10:07Z
dc.date.available2013-09-06T14:10:07Z
dc.date.issued2013
dc.description.abstractBoletus aereus Bull. is a bolete, an edible mushroom frequently consumed all over the globe as a delicate mushroom, especially in Serbia, Portugal, Basque Country, Navarre, France and Italy. As a member of the Boletaceae family, this mushroom has tubes and pores, instead of gills beneath its cap. B. aereus growing wild in Serbia was chemically characterized in nutritional value and individual compounds (sugars, fatty acids, tocopherols, organic acids and phenolic compounds). Antioxidant (scavenging activity, reducing power and inhibition of lipid peroxidation) and antibacterial and antifungal activities of its methanolic extract were evaluated under in vitro conditions. Furthermore, antimicrobial meat preserving properties of its methanolic extract were evaluated under in situ conditions using Listeria monocytogenes, Staphylococcus aureus and Escherichia coli as contaminant microorganisms. B. aereus revealed a high content in carbohydrates (88.64 g/100 g dw), followed by ash (6.20 g/100 g dw), fat (3.36 g/100 g dw) and proteins (1.80 g/100 g dw). The most abundant free sugar was identified as trehalose (11.28 g/100 g dw); three tocopherol isoforms (α-, β- and δ- tocopherols) were detected. Unsaturated fatty acids predominated over saturated fatty acids, being oleic and linoleic acids the most dominant ones. p-Hydroxybenzoic (8.95 μg/100 g dw), p-coumaric (7.32 μg/100 g dw) and cinnamic (5.91 μg/100 g dw) acids were quantified, as also four organic acids: oxalic (0.69 g/100 g dw), citric (0.59 g/100 g dw), quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw) acids. The methanolic extract of the mushroom showed in vitro antioxidant and antimicrobial activities. The extract exhibited prominent antioxidant potential. The most sensitive bacterium to the effect of B. aereus methanolic extract was Staphyloccocus aureus, and among the studied microfungi species the most sensitive was Aspergillus ochraceus. Methanolic extract successively inhibited the growth of meat contaminant bacteria, both at 25 ºC and 4 ºC, after seven days of inoculation. Among storage period, gradual inhibition of bacteria was achieved. The bacteria responded to the effect of treatment in a dose dependant manner.por
dc.description.sponsorshipSerbian Ministry of Education and Science (grant number ALI/110062/2009 research project, PEst-OE/AGR/UI0690/2011 CIMO strategic project and L. Barros grant SFRH/BPD/4609/2008).por
dc.identifier.citationStojković, Dejan; Ciric, Ana; Reis, Filipa S.; Barros, Lillian; Glamočlija, Jasmina; Ferreira, Isabel C.F.R.; Soković, Marina (2013). Chemical constituents and biological activity of Boletus aereus Bull. growing wild in Serbia: in vitro and in situ assays. In EuroFoodChem XVII. Istanbul: Hacettepe University, ISBN 978-605-63935-0-1por
dc.identifier.isbn978-605-63935-0-1
dc.identifier.urihttp://hdl.handle.net/10198/8653
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationSFRH/BPD/4609/2008
dc.relationStrategic Project - UI 690 - 2011-2012
dc.subjectBoletus aereuspor
dc.subjectChemical compositionpor
dc.subjectAntioxidantspor
dc.subjectAntimicrobialpor
dc.subjectMeat preservativespor
dc.titleChemical constituents and biological activity of Boletus aereus Bull. growing wild in Serbia: in vitro and in situ assayspor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.conferencePlaceIstanbul, Turkeypor
oaire.citation.titleEUROFOODCHEM XVII, 7 a 10 de Maio de 2013por
oaire.fundingStream6817 - DCRRNI ID
person.familyNameReis
person.familyNameBarros
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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