Analytical Methods Applied to the Chemical Characterization and Antioxidant Properties of Three Wild Edible Mushroom Species from Northeastern Portugal
Fundação para a Ciência
e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU (research
project PTDC/AGR-ALI/110062/2009) and to CIMO (strategic project
PEst-OE/AGR/UI0690/2011) for financial support. L. Barros also thanks
FCT, POPH–QREN, and FSE for her grant (SFRH/BPD/4609/2008).
The chemical composition and the antioxidant potential
of three species of wild mushrooms from Northeastern
Portugal, namely Agaricus albertii, Agaricus urinascens var.
excellens, and Pleurotus eryngii, were compared. Standard
procedures were followed in the nutritional value evaluation,
while chromatographic procedures were used to analyze free
sugars, fatty acids, tocopherols, phenolic compounds, and organic
acids. To assess the antioxidant potential, reducing power,
radical-scavenging activity, and lipid peroxidation inhibition
were evaluated. P. eryngii revealed the highest levels of macronutrients,
except proteins, as also the highest sugars, tocopherols,
and monounsaturated fatty acids contents. A. albertii and
A. urinascens var. excellens showed similar macronutrients
composition. However, A. albertii revealed the highest content
in PUFA and phenolic compounds. P. eryngii revealed the
highest reducing power and radical-scavenging activity and
A. albertii the highest lipid peroxidation inhibition. This study
provides a detailed chemical characterization and antioxidant
potential evaluation of three species of wild mushrooms from
Portugal not yet previously reported. Thus, this work intended
to contribute to the increase of information concerning species
of edible mushrooms (directed to the scientific community and
general population) as well as contribute to the conservation of
these resources as sources of compounds of interest.
