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Chemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: effects of collection habitat and culture media

2013Journal article Open access
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dc.contributor.authorPinto, Sara Vanessa da Cruz
dc.contributor.authorBarros, Lillian
dc.contributor.authorSousa, Maria João
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-07-24T09:24:26Z
dc.date.available2013-07-24T09:24:26Z
dc.date.issued2013
dc.description.abstractLepista nuda is an edible mushroom which presents important organoleptic qualities including a delicate flavor and good postharvest conservation. Its chemical and bioactive properties can be affected by habitat collection. Therefore, the main goal of the present work was to compare chemical composition and antioxidant potential of Lepista nuda samples from different habitats, and mycelia produced by in vitro culture, using different culture media. The commercial sample (cultivated) gave the highest levels of energy, polyunsaturated fatty acids (due to the contribution of linoleic acid) and phenolic compounds; the wild sample from oak forest gave the highest levels of organic acids. Mycelia samples showed higher levels of glucose, tocopherols and antioxidant activity. Particularly, PACH (Pachlewski medium) proved to be better for glucose production, PDA (Potato Dextrose Agar medium), PACH and FAD (Ferry & Das medium) for β- and γ-tocopherols, complete MMN (Melin-Norkans medium) for phenolic compounds and incomplete MMN for antioxidant properties. Overall, in vitro culture could be explored to obtain bioactive compounds from macrofungi for industrial applications, controlling environmental conditions to produce higher amounts of these compounds and to overcome the diversity in chemical composition observed in samples collected in different habitats.por
dc.description.sponsorshipFundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU for financial support to this work (research project PTDC/AGR-ALI/110062/2009) and to CIMO (strategic project PEst-OE/AGR/UI0690/2011). L. Barros also thanks to FCT, POPH-QREN and FSE for her grant (SFRH/BPD/4609/2008).por
dc.identifier.citationPinto, Sara; Barros, Lillian; Sousa, Maria João R.P.; Ferreira, Isabel C.F.R. (2013). Chemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: effects of collection habitat and culture media. Food Research International. ISSN 0963-9969. 51:2, p. 496-502por
dc.identifier.doi10.1016/j.foodres.2013.01.009
dc.identifier.urihttp://hdl.handle.net/10198/8540
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationSFRH/BPD/4609/2008
dc.relationPortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
dc.relationStrategic Project - UI 690 - 2011-2012
dc.subjectLepista nudapor
dc.subjectMushroompor
dc.subjectMyceliumpor
dc.subjectChemical compoundspor
dc.subjectAntioxidant propertiespor
dc.titleChemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: effects of collection habitat and culture mediapor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F110062%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage502por
oaire.citation.startPage496por
oaire.citation.titleFood Research Internationalpor
oaire.citation.volume51por
oaire.fundingStream5876-PPCDTI
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarros
person.familyNameSousa
person.familyNameFerreira
person.givenNameLillian
person.givenNameMaria João
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD91E-3571-3979
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-9946-4926
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-id55230282700
person.identifier.scopus-author-id36868826600
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
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
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