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Chromatographic and Chemometric Characterization of the Two Wild Edible Mushrooms Fistulina hepatica and Clitocybe nuda: Insights into Nutritional, Phenolic, and Antioxidant Profiles

2025Journal article Open access
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datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
datacite.subject.fosCiências Naturais::Ciências Biológicas
datacite.subject.fosCiências Naturais::Outras Ciências Naturais
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorSaldanha, Ana Luísa
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPinela, José
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.date.accessioned2025-11-11T14:52:35Z
dc.date.available2025-11-11T14:52:35Z
dc.date.issued2025
dc.description.abstractFistulina hepatica (Schaeff.) With. and Clitocybe nuda (Bull.) H.E. Bigelow & A.H. Sm. are wild edible mushrooms with nutritional and functional potential that remain insufficiently characterized. This study provides the first comparative assessment of their nutritional profiles, phenolic composition, and antioxidant activity, using specimens collected from Montesinho Natural Park (Portugal). Proximate composition, organic and phenolic acids, free sugars, and fatty acids were analyzed by chromatographic methods, and antioxidant capacity was assessed through OxHLIA and TBARS assays. F. hepatica showed higher carbohydrates (9.3 +/- 0.2 g/100 g fw) and estimated energy values (43 +/- 1 kcal/100 g fw), increased phenolic acids content (2.7 +/- 0.1 mg/g extract), and the exclusive presence of p-coumaric and cinnamic acids, along with OxHLIA activity (IC50 = 126 +/- 5 mu g/mL at Delta t = 60 min). C. nuda displayed higher protein (2.5 +/- 0.1 g/100 g dw) and quinic acid contents (4.13 +/- 0.02 mg/g extract), a PUFA-rich profile, and greater TBARS inhibition (EC50 = 303 +/- 17 mu g/mL). These findings highlight distinct and complementary bioactive traits, supporting their valorization as natural functional ingredients. Their compositional features offer promising applications in sustainable food systems and nutraceutical development, encouraging further investigations into safety, bioaccessibility, and formulation strategies. Notably, F. hepatica is best consumed at a young developmental stage, as its sensory properties tend to decline with maturity.eng
dc.description.sponsorshipWork supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (https://doi.org/10.54499/UIDB/00690/2020) and UIDP/00690/2020 (https://doi.org/10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (https://doi.org/10.54499/LA/P/0007/2020); LAQV/REQUIMTE (UID/50006) and national funding by FCT, P.I., through the institutional and individual scientific employment program contract for C. Pereira (https://doi.org/10.54499/CEECINST/00016/2018/CP1505/CT0010), and M.I. Dias (https://doi.org/10.54499/CEECINST/00016/2018/CP1505/CT0004); A.S. doctoral scholarship (2021.08346.BD). The project Safe2Taste (MTS/BRB/0056/2020, https://doi.org/10.54499/MTS/BRB/0056/2020) and M.A.O. research scholarship were funded through this project.
dc.identifier.citationSaldanha, Ana Luísa; Añibarro-Ortega, Mikel; Molina, Adriana K.; Pinela, José; Dias, Maria Inês; Pereira, Carla (2025). Chromatographic and Chemometric Characterization of the Two Wild Edible Mushrooms Fistulina hepatica and Clitocybe nuda: Insights into Nutritional, Phenolic, and Antioxidant Profiles. Separations. ISSN 2297-8739. 12:8, p. 1-20
dc.identifier.doi10.3390/separations12080204
dc.identifier.issn2297-8739
dc.identifier.urihttp://hdl.handle.net/10198/35035
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.ispartofSeparations
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectFistulina hepatica
dc.subjectClitocybe nuda
dc.subjectPhenolic acids
dc.subjectAntioxidant activity
dc.subjectWild edible mushrooms
dc.titleChromatographic and Chemometric Characterization of the Two Wild Edible Mushrooms Fistulina hepatica and Clitocybe nuda: Insights into Nutritional, Phenolic, and Antioxidant Profileseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage20
oaire.citation.issue8
oaire.citation.startPage1
oaire.citation.titleSeparations
oaire.citation.volume12
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameSaldanha
person.familyNameAñibarro-Ortega
person.familyNameMolina
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person.givenNameAna Luísa
person.givenNameMikel
person.givenNameAdriana K.
person.givenNameJosé
person.givenNameMaria Inês
person.givenNameCarla
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person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-0093-771X
person.identifier.ridB-4466-2014
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person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id55627876424
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
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