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The consumption of wild mushrooms has been preferred compared to cultivated species in many
countries, comprising a large number of species with excellent nutritional properties [1]. Moreover, many
species have been reported as having bioactive properties, since they are rich in different biomolecules
[2,3].
In the present work seven different wild mushrooms were chemically characterized by chromatographic
techniques by using different detectors, in order to evaluate the presence of nutritional and/or bioactive
molecules. The studied species were: Amanita caesarea (Scop.) Pers., Cortinarius violaceus (L.) Gray,
Lactarius volemus (Fr.) Fr., Leccinum molle (Bon) Bon, Leccinum vulpinum Watling, Suillus granulatus (L.)
Roussel and Suillus luteus (L.) Roussel. Some hydrophilic compounds, namely free sugars, were
identified by HPLC-RI, and phenolic acids were assessed by HPLC-PDA. Regarding lipophilic
compounds, fatty acids were determined by GC-FID and tocopherols by HPLC-fluorescence detection.
Mannitol and trehalose were the main free sugars detected. Gallic, protocatechuic and p-hydroxybenzoic
acids were the main phenolic acids identified, as well as the related compound cinnamic acid. Monoand
polyunsaturated fatty acids were the prevailing fatty acids and generally, β-, γ- and δ-tocopherol were
the vitamers of vitamin E detected in the samples. Since these species proved to be a source of
biologically active compounds, the antioxidant properties were also evaluated. The antioxidant activity
was measured through the reducing power, free radical’s scavenging activity and lipid peroxidation
inhibition of their methanolic extracts. All the species revealed antioxidant properties, being S. granulatus
and L. vulpinum the most active species. Given the results obtained, other bioactivity assays are planned
including the elucidation of the mechanisms of action involved.
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Contexto Educativo
Citação
Reis, Filipa S.; Martins, Anabela; Barros, Lillian; Vasconcelos, M. Helena; Morales, Patrícia; Ferreira, Isabel C.F.R. (2017). Chromatographic techniques to assess the profile of biomolecules in different mycorrhizal mushroom species. In 10º Encontro Nacional de Cromatografia. Bragança. ISBN 978-972-745-234-7
Editora
Instituto Politécnico de Bragança