Chromatographic techniques to obtain the biomolecules profile of wild Suillus granulates
Conference Paper
Overview
Overview
abstract
In recent years the interest in naturally occurring compounds has been
increasing worldwide. Indeed, many of the bioactive compounds currently used as
medicines have been synthesized based on the structure of natural compounds [1]. In
order to obtain bioactive fractions and subsequently isolated compounds derived from
natural matrices, several procedures have been carried out. One of these is to
separate and assess the concentration of the active compound(s) present in the
samples, a step in which the chromatographic techniques stand out [2].
In the present work the mushroom Sui/Ius granulatus (L.) Roussel was
chemically characterized by chromatographic techniques coupled to different
detectors, in order to evaluate the presence of nutritional and/or bioactive molecules.
Some hydrophilic compounds, namely free sugars, were identified by high
performance liquid chromatography coupled to a refraction index detector (HPLC-RI),
and organic and phenolic acids were assessed by HPLC coupled to a photodiode
array detector (HPLC-PDA). Regarding lipophilic compounds, fatty acids weredetermined by gas chromatography with a flame ionization detector (GC-FID) and
tocopherols by HPLC-fluorescence detection.
Mannitol and trehalose were the main free sugars detected. Different organic
acids were also identified (i.e. oxalic, quinic and fumaric acids), as well as phenolic
acids (i.e. gallic and p-hydroxybenzoic acids) and the related compound cinnamic acid.
Mono- and polyunsaturated fatty acids were the prevailing fatty acids and a-, ~- and
~-tocopherol were the isoforms of vitamin E detected in the samples.
Since this species proved to be a source of biologically active compounds, the
antioxidant and antimicrobial properties were evaluated. The antioxidant activity was
measured through the reducing power, free radical's scavenging activity and lipid
peroxidation inhibition of its methanolic extract, and the antimicrobial activity was also
tested in Gram positive and Gram negative bacteria and iri different fungi. S.
granulatus presented antioxidant properties in all the performed assays, and proved
to inhibit the growth of different bacterial and fungal strains.
This study is a first step for classifying S. granulatus as a functional food,
highlighting the potential of mushrooms as a source of nutraceutical and biologically
active compounds.
