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Chemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and mycelia

2012Conference paper Open access
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dc.contributor.authorReis, Filipa S.
dc.contributor.authorBarros, Lillian
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-01-07T12:12:34Z
dc.date.available2013-01-07T12:12:34Z
dc.date.issued2012
dc.description.abstractMushrooms are part of the human diet for thousands of years, and their consumption increased greatly in recent times. One of the main reasons for this increase is the combination of their nutritional value as well as for their medicinal and nutraceutical properties. The present work reports a comparative study of highly consumed fresh cultivated mushroom species worldwide: Agaricus bisporus (white and brown), Pleurotus ostreatus (oyster mushroom), Pleurotus eryngii (king oyster mushroom) and Lentinula edodes (shiitake). It was assessed the nutritional value and chemical composition of the mushrooms, and their mycelia were produced by in vitro culture to make a comparative analysis of the antioxidant activity and phenolic profile of fruiting bodies and the corresponding mycelium. L. edodes (shiitake) revealed the highest levels of macronutrients, unless proteins, as also the highest sugars, tocopherols and polyunsaturated fatty acids (PUFA) levels, and the lowest saturated fatty acids (SFA) content. Although phenolic compounds and derivatives investigated have been found in both fruiting bodies and mycelia, generally the species in vivo showed a higher antioxidant potential than the mycelium obtained by in vitro culture.por
dc.identifier.citationReis, Filipa S.; Barros, Lillian; Martins, Anabela; Ferreira, Isabel C.F.R. (2012). Chemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and mycelia. In 11º Encontro Nacional de Química dos Alimentos. Bragança. ISBN 978-972-745-141-8por
dc.identifier.isbn978-972-745-141-8
dc.identifier.urihttp://hdl.handle.net/10198/7846
dc.language.isoengpor
dc.peerreviewedyespor
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.subjectCultivated mushroomspor
dc.subjectNutritional valuepor
dc.subjectMyceliumpor
dc.subjectBioactive propertiespor
dc.titleChemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and myceliapor
dc.typeconference paper
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.conferencePlaceBragançapor
oaire.citation.title11º Encontro Nacional de Química dos Alimentos, 16 a 19 de Setembro de 2012por
oaire.fundingStream5876-PPCDTI
oaire.fundingStream6817 - DCRRNI ID
person.familyNameReis
person.familyNameBarros
person.familyNameMartins
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameLillian
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridJ-3600-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id7203013518
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.typeconferenceObjectpor
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