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Assessing the nutritional and functional properties of mushrooms from North-Eastern Portugal

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Agrárias::Outras Ciências Agrárias
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorMartins, Joana
dc.contributor.authorGarcia, Juliana
dc.contributor.authorGouvinhas, Irene
dc.contributor.authorPinto, Diana
dc.contributor.authorRodrigues, Francisca
dc.contributor.authorSaavedra, Maria José
dc.contributor.authorAlves, Maria José
dc.date.accessioned2026-01-09T11:12:39Z
dc.date.available2026-01-09T11:12:39Z
dc.date.issued2025
dc.description.abstractMushrooms are recognized as functional foods with noteworthy nutritional, culinary, and pharmacological properties, leading to their growing consumption. The present study aimed to compare the chemical composition and biological properties of six wild species harvested in north-eastern Portugal and two cultivated species (Lentinula edodes and Pleurotus citrinopileatus, purchased in Portuguese retail markets) to evaluate their potential as sources of nutrients and bioactive compounds. The results showed diverse macronutrient proximate profiles, characterized by high carbohydrate, dietary fibre, and protein, along with low-fat content and with moderate antioxidant activity. Notably, glucans were present in high amounts, with beta-glucans representing the major fraction. Despite species-specific variations, potassium and phosphorus were the predominant mineral elements. Additionally, lysine and arginine were the most abundant free amino acids in the samples. Overall, this manuscript provides a comprehensive insight into the chemical composition, bioactive properties, and nutritional potential of commercially available and wild mushrooms, supplying the first detailed glucan, mineral and antioxidant profile for five under-studied wild species from north-eastern Portugal.eng
dc.description.sponsorshipThis work is supported by National Funds by FCT –Portuguese Foundation for Science and Technology, under the projects is FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI:https://doi.org/10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI:https://doi.org/10.54499/UIDP/00690/2020); SusTEC, LA/P/0007/2020 (DOI: https://doi.org/10.54499/LA/P/0007/2020), Portugal; CECAV, UIDB/00772/2020 (https://doi.org/10.54499/UIDB00772/2020) and CITAB UID/04033/2025 and LA/P/0126/2020 (https://doi.org/10.54499/LA/P/0126/2020).
dc.identifier.citationMartins, Joana; Garcia, Juliana; Gouvinhas, Irene; Pinto, Diana; Rodrigues, Francisca; Saavedra, Maria José; Alves, Maria José (2025). Assessing the nutritional and functional properties of mushrooms from North-Eastern Portugal. European Food Research and Technology. ISSN 1438-2377. 251:12, p. 4689 - 4702
dc.identifier.doi10.1007/s00217-025-04912-w
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10198/35424
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationVeterinary and Animal Science Research Centre
dc.relationCentre for the Research and Technology of Agro-Environmental and Biological Sciences
dc.relationInstitute for innovation, capacity building and sustainability of agri-food production
dc.relation.ispartofEuropean Food Research and Technology
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectWild mushrooms
dc.subjectFunctional foods
dc.subjectNutraceuticals
dc.subjectGlucans
dc.titleAssessing the nutritional and functional properties of mushrooms from North-Eastern Portugaleng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleVeterinary and Animal Science Research Centre
oaire.awardTitleCentre for the Research and Technology of Agro-Environmental and Biological Sciences
oaire.awardTitleInstitute for innovation, capacity building and sustainability of agri-food production
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00772%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F04033%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0126%2F2020/PT
oaire.citation.endPage4702
oaire.citation.issue12
oaire.citation.startPage4689
oaire.citation.titleEuropean Food Research and Technology
oaire.citation.volume251
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameMartins
person.familyNameAlves
person.givenNameJoana
person.givenNameMaria José
person.identifier.ciencia-idD618-B3A9-D312
person.identifier.orcid0000-0002-5840-090X
person.identifier.orcid0000-0001-8506-4393
person.identifier.ridM-6624-2016
person.identifier.scopus-author-id16400584800
project.funder.identifierhttp://doi.org/10.13039/501100001871
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