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Wild and commercial mushrooms as source of nutrients and nutraceuticals

2008Journal article Open access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorCruz, Telma
dc.contributor.authorBaptista, Paula
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2008-09-03T14:53:31Z
dc.date.available2008-09-03T14:53:31Z
dc.date.issued2008
dc.description.abstractIn order to promote the use of mushrooms as source of nutrients and nutraceuticals, several experiments were performed in wild and commercial species. The analysis of nutrients included determination of proteins, fats, ash, and carbohydrates, particularly sugars by HPLC-RI. The analysis of nutraceuticals included determination of fatty acids by GC-FID, and other phytochemicals such as tocopherols, by HPLC-fluorescence, and phenolics, flavonoids, carotenoids and ascorbic acid, by spectrophotometer techniques. The antimicrobial properties of the mushrooms were also screened against fungi, Gram positive and Gram negative bacteria. The wild mushroom species proved to be less energetic than the commercial sp., containing higher contents of protein and lower fat concentrations. In general, commercial species seem to have higher concentrations of sugars, while wild sp. contained lower values of MUFA but also higher contents of PUFA. α-Tocopherol was detected in higher amounts in the wild species, while γ-tocopherol was not found in these species. Wild mushrooms revealed a higher content of phenols but a lower content of ascorbic acid, than commercial mushrooms. There were no differences between the antimicrobial properties of wild and commercial species. The ongoing research will lead to a new generation of foods, and will certainly promote their nutritional and medicinal use.en
dc.identifier.citationBarros, Lillian; Cruz, Telma; Baptista, Paula; Estevinho, Leticia M.; Ferreira, Isabel C.F.R. (2008). Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food and Chemical Toxicology. ISSN 0278-6915. 46:8, p. 2742-2747en
dc.identifier.doi10.1016/j.fct.2008.04.030
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/743
dc.language.isoengen
dc.publisherElsevieren
dc.relationBioactive properties of wild edible mushrooms
dc.subjectMushroomsen
dc.subjectWild and commercial sp.en
dc.subjectNutrientsen
dc.subjectNutraceuticalsen
dc.subjectAntimicrobialsen
dc.titleWild and commercial mushrooms as source of nutrients and nutraceuticalsen
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.rightsopenAccess
rcaap.typearticleen
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