Two mushroom Leccinum species: Similar chemical profiles, different impact in the antioxidant capacity
Conference Paper
Overview
Overview
abstract
IPATIMUP integrates the i3S Research Unit, which is partially supported by FCT,
the Portuguese Foundation for Science and Technology. The authors are grateful to the Foundation for
Science and Technology (FCT, Portugal) for the grant of F.S. Reis (SFRH/BD/111753/2015) and L.
Barros (SFRH/BPD/107855/2015), and FCT and FEDER for CIMO (UID/AGR/00690/2013) support
The chemical profile and the antioxidant activity of two edible mushroom species from
the genus Leccinum (Leccinum molle (Bon) Bon and Leccinum vulpinum Watling) were
determined. Since few studies exist regarding these mushrooms, the present work
contributes to the characterization and valorization of species of the worldwide
mycoflora and, in particular, of Portuguese samples. Moreover, this study also shows
the importance of the conservation of the mycological resources (known and unknown
species), as they could be a source of phytochemicals and bioactive compounds.
Actually, mushrooms have been considered over time as valuable foods and advisable
to be part of healthy diets [1,2]. The nutritional profile of both species was determined
including the analysis of soluble sugars, fatty acids and some vitamins; as also nonnutrients
such as polyphenols and organic acids. Since some of the compounds found
in both species are referred as having antioxidant activity, this potential was also
evaluated. Generally, both species revealed similar nutriente profiles: low fat levels,
fructose, mannitol and trehalose as the main soluble sugars, and higher percentages
of mono- and polyunsaturated fatty acids (FA) in comparison with saturated FA. Some
bioactive compounds were also detected, such as gallic acid, protocatechuic acid and
p-hydroxybenzoic acid, as well as organic acids, such as citric and fumaric acids.
Although revealing similar chemical profiles, L. vulpinum showed higher antioxidant
activity than L. molle in all the tests performed (reducing power, radical scavenging
activity and lipid peroxidation inhibition).
