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Bioactive and chemical properties of edible mycorrhizal mushrooms from Northeast Portugal

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dc.contributor.authorReis, Filipa S.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorSousa, Maria João
dc.contributor.authorMartins, Anabela
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2011-08-31T09:44:30Z
dc.date.available2011-08-31T09:44:30Z
dc.date.issued2011
dc.description.abstractMushrooms are widely appreciated all over the world for their nutritional properties1 and pharmacological value as sources of important bioactive compounds.2,3 Mycorrhizal macrofungi associate with plant roots constituting a symbiotic relationship, beneficial for both plant and fungus. In the present work five edible mycorrhizal species (Amanita caesarea, Cortinarius anomalus, Cortinarius violaceus, Lactarius volemus and Suillus luteus) from Northeast Portugal were studied for their bioactive and chemical properties. Antioxidant activity was accessed by in vitro assays: radical scavenging activity, reducing power, and lipid peroxidation inhibition. Bioactive compounds such as phenolic compounds, vitamins (ascorbic acid and tocopherols), sugars and fatty acids were obtained by high performance liquid chromatography (HPLC) or gas-chromatography (GC) coupled to different detectors. The main compounds identified in each class were: Phenolic compounds- protocatechuic, p-hydroxybenzoic and p-coumaric acids; Tocopherols- the four isoforms ,,  and ; Sugars- mannitol and trehalose; Fatty acids- oleic acid (C18:1n9), linoleic acid (C18:2n6) and palmitic acid (C16:0). A similar profile of metabolites was observed in the studied mushroom species with the order sugars > fat > ascorbic acid > phenolic compounds > tocopherols. Nevertheless, the samples revealed different compositions: prevalence of sugars in Lactarius volemus (28.22  1.81 g/100 g dw), ascorbic acid (343.96 ± 30.98 mg/100 g) and phenolic compounds (8.68 ± 0.38 mg/100 g) in Cortinarius anomalus and fat (3.45 ± 0.65 g/100 g), tocopherols (449.76 ± 52.96 g/100 g) and antioxidant activity in Suillus luteus (EC50 values 1.92 ± 0.08, 0.75 ± 0.03, 0.61 ± 0.02 mg/ml for radical scavenging activity, reducing power, and lipid peroxidation inhibition, respectively).por
dc.identifier.citationReis, Filipa S; Heleno, S.A.; Barros, L.; Sousa, M.J.; Martins, A.; Santos-Buelga, C.; Ferreira, I.C.F.R. (2011). Bioactive and chemical properties of edible mycorrhizal mushrooms from Northeast Portugal. In VIth International Workshop on edible mycorrhizal mushrooms (IWEMM6). Rabatpor
dc.identifier.urihttp://hdl.handle.net/10198/6071
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.titleBioactive and chemical properties of edible mycorrhizal mushrooms from Northeast Portugalpor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitlePortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F110062%2F2009/PT
oaire.citation.conferencePlaceRabat, Marrocospor
oaire.citation.titleVIth International Workshop on edible mycorrhizal mushrooms (IWEMM6), 6 a 10 de Abril de 2011por
oaire.fundingStream5876-PPCDTI
person.familyNameReis
person.familyNameHeleno
person.familyNameBarros
person.familyNameSousa
person.familyNameMartins
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameSandrina A.
person.givenNameLillian
person.givenNameMaria João
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
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person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-9946-4926
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridL-5951-2014
person.identifier.ridJ-3600-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id55230282700
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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