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Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

2007Journal article Open access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorBaptista, Paula
dc.contributor.authorCorreia, Daniela M.
dc.contributor.authorCasal, Susana
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2008-09-12T15:37:27Z
dc.date.available2008-09-12T15:37:27Z
dc.date.issued2007
dc.description.abstractThe chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Tra´s-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas–liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars.en
dc.identifier.citationBarros, Lillian; Baptista, Paula; Correia, Daniela M.; Casal, Susana; Oliveira, Beatriz; Ferreira, Isabel C.F.R. (2007). Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry. ISSN 0308-8146. 105:1, p. 140-145en
dc.identifier.doi10.1016/j.foodchem.2007.03.052
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/832
dc.language.isoengen
dc.publisherElsevieren
dc.relationBioactive properties of wild edible mushrooms
dc.subjectWild edible mushroomsen
dc.subjectChemical compositionen
dc.subjectFatty acid compositionen
dc.subjectSugar compositionen
dc.subjectNutritional valueen
dc.titleFatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugalen
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.familyNameFerreira
person.givenNameLillian
person.givenNamePaula
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6331-3731
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-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
rcaap.typearticleen
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication3f35226a-b17a-4f7d-8da1-3297105cbfe9
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublication9013e524-ecee-41c3-bea3-4973ed92c690
relation.isProjectOfPublication.latestForDiscovery9013e524-ecee-41c3-bea3-4973ed92c690

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