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Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland

2015Journal article Open access
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dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorFerreira, Raíssa Carolina
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorQueiroz, Maria João R.P.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-10T15:45:35Z
dc.date.available2015-11-10T15:45:35Z
dc.date.issued2015
dc.description.abstractMushrooms contain a multitude of biomolecules with nutritional and/or biological activity. Among the bioactive molecules, phenolic compounds and tocopherols are the most responsible for their antioxidant activity. In the present work, Boletus edulis, Lentinus edodes and Xerocomus badius, three edible mushroom species originated from Poland, were analyzed for their chemical composition and antioxidant activity. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, mannitol and trehalose were the prevalent sugars, but glucose was only found in B. edulis. Polyunsaturated fatty acids predominated over mono and saturated fatty acids. Palmitic, oleic and linoleic acids were abundant in the three samples. α- and β- Tocopherols were quantified in all the samples, but γ-tocopherol was only identified in X. badius. Oxalic and fumaric acids were quantified in the three samples; quinic acid was only present in L. edodes, and malic and citric acids were only found in X. badius. p-Hydroxybenzoic, protocatechuic and cinnamic acids were quantified in all the species, while p-coumaric acid was only found in B. edulis. This species and X. badius revealed the highest antioxidant properties, being B. edulis more effective in radicals scavenging activity and reducing power, and X. badius in lipid peroxidation inhibition, which is related with the highest amounts in phenolic compounds and tocopherols, respectively.pt_PT
dc.description.sponsorshipThe authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011), S.A. Heleno grant (BD/70304/2010).pt_PT
dc.identifier10.1016/j.fbio.2015.04.006
dc.identifier.citationHeleno, Sandrina A.; Ferreira, Raíssa Carolina; Antonio, Amilcar L.; Queiroz, Maria João R.P.; Barros, Lillian; Ferreira, Isabel C.F.R. (2015). Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland. Food Bioscience. ISSN 2212-4292. 11:1, p. 48-55pt_PT
dc.identifier.doi10.1016/j.fbio.2015.04.006pt_PT
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10198/12315
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationIMPORTANT HUMAN METABOLITES OF PHENOLIC ACIDS FROM DIET WITH WILD EDIBLE MUSHROOMS: CHEMICAL SYNTHESIS AND STUDIES OF THEIR ANTIOXIDANT AND ANTITUMOR PROPERTIES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectChemical compositionpt_PT
dc.subjectNutritional valuept_PT
dc.subjectWild mushroomspt_PT
dc.titleNutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Polandpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleIMPORTANT HUMAN METABOLITES OF PHENOLIC ACIDS FROM DIET WITH WILD EDIBLE MUSHROOMS: CHEMICAL SYNTHESIS AND STUDIES OF THEIR ANTIOXIDANT AND ANTITUMOR PROPERTIES
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F70304%2F2010/PT
oaire.citation.endPage55pt_PT
oaire.citation.startPage48pt_PT
oaire.citation.titleFood Biosciencept_PT
oaire.citation.volume11pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameHeleno
person.familyNameAntonio
person.familyNameBarros
person.familyNameFerreira
person.givenNameSandrina A.
person.givenNameAmilcar L.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridL-5951-2014
person.identifier.ridJ-1960-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id35236343600
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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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