Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity
Conference Paper
Overview
Overview
abstract
The present work reports the chemical characterization of four wild edible mycorrhizal
mushrooms fi-om two different genus: Leccinum molle (Bon) Bon, Leccinum vulpinum
Watling, Suillus granulatus (L.) Roussel and Suillus luteus (L. : Fries) Gray. This
characterization was an attempt to find some compounds of interest, namely reducing sugars,
unsaturated fatty acids, vitamin E and phenolic compounds, the two latter, known for their
antioxidant capacity as scavengers of free radicais. The antioxidant potential of the species
was also evaluated.
Both Leccinum species and the S. granulatus revealed the presence of the reducing sugar
fructose. However, mannitol and trehalose were the main free sugars quantified in the studied
samples. Unsaturated fatty acids were the predominant fatty acids class, and R- and ytocopherol
were the main isoforms of vitamin E found in the studied species. More
differences between the species were observed in the phenolic acids profiles. These
compounds are known as sccondary meíabolites associated wiíh stressful conditions.
Therefore, since mushrooms are strongly influenced by the surrounding envíronment, it is
natural that such differences occur, even among species of the same genus. Ali the species
revealed antioxidant properties, being the lower £ 50 values observed for the P-carotene
bleaching inhibition.
Overall, the studied edible mycorrhizal species can be directly included in the diet in order to
take advantage of the present bioactive compounds (i. e. vitamins, unsaturated fatty acids,
reducing and/or other biologically active sugars). In addition to taking advantage of these
products of the primary metabolism, it is also possible to take advantage of secondary
metabolites which also possess, among others, antioxidant properties.
