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Title: Wild and commercial mushrooms as source of nutrients and nutraceuticals
Authors: Barros, Lillian
Cruz, Telma
Baptista, Paula
Estevinho, Leticia M.
Ferreira, Isabel C.F.R.
Keywords: Mushrooms
Wild and commercial sp.
Issue Date: 2008
Publisher: Elsevier
Citation: Food and Chemical Toxicology. ISSN 0278-6915. 46:8 (2008) p. 2742-2747
Abstract: In order to promote the use of mushrooms as source of nutrients and nutraceuticals, several experiments were performed in wild and commercial species. The analysis of nutrients included determination of proteins, fats, ash, and carbohydrates, particularly sugars by HPLC-RI. The analysis of nutraceuticals included determination of fatty acids by GC-FID, and other phytochemicals such as tocopherols, by HPLC-fluorescence, and phenolics, flavonoids, carotenoids and ascorbic acid, by spectrophotometer techniques. The antimicrobial properties of the mushrooms were also screened against fungi, Gram positive and Gram negative bacteria. The wild mushroom species proved to be less energetic than the commercial sp., containing higher contents of protein and lower fat concentrations. In general, commercial species seem to have higher concentrations of sugars, while wild sp. contained lower values of MUFA but also higher contents of PUFA. α-Tocopherol was detected in higher amounts in the wild species, while γ-tocopherol was not found in these species. Wild mushrooms revealed a higher content of phenols but a lower content of ascorbic acid, than commercial mushrooms. There were no differences between the antimicrobial properties of wild and commercial species. The ongoing research will lead to a new generation of foods, and will certainly promote their nutritional and medicinal use.
ISSN: 0278-6915
Appears in Collections:BB - Artigos em Revistas Indexados ao ISI/Scopus

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