Wild mushrooms as a possible source of nutraceuticals – Use of chromatographic techniques to obtain the species chemical profile
Conference Paper
Overview
Overview
abstract
Although mushrooms use has been reported for thousands of years, it has only been in recent years that
the consumption of mushrooms has increased, mainly due to the increasing awareness that a stable and
balanced diet exerts a key role in normal body functioning and sustaining health [1]. Indeed, some
authors consider mushrooms as “inherent functional foods” [2].
This work presents the profiles of fatty acids, tocopherols and phenolic acids of two wild species from the
genus Suillus, namely S. granulatus and S. luteus. Fatty acids were determined by GC-FID, tocopherols
were analysed by HPLC coupled to a fluorescence detector, and phenolic acids by HPLC-PDA.
Oleic and linoleic acids were the prevailing fatty acids detected in both species (31 – 57% of total fatty
acids). Regarding the tocopherols profile, the main vitamers quantified in S. granulatus were the β- and δ-
tocopherols (175 and 102 μg/100 g dw, respectively), while the main vitamer found in S. luteus was γ-
tocopherol (337 μg/100 g dw). Gallic and p-hydroxybenzoic acids, as also the related compound
cinnamic acid, were identified in S. granulatus (0.1 – 0.5 mg/100 g dw); protocatechuic acid was the only
phenolic acid detected in S. luteus (0.5 mg/100 g dw), as well as the related compound cinnamic acid
(0.4 mg/100 g dw).
With this work, we were able to confirm that mushrooms can be a source of nutraceuticals, such as
unsaturated fatty acids, vitamins and phenolic compounds. We could also conclude that species from the
same genus, can present a similar chemical profile, but since mushrooms are highly influenced by the
environmental conditions, the samples may present some differences between them.
FCT and FEDER under the PT2020 program for financial support to CIMO (UID/AGR/00690/2013), for F.S. Reis grant
(SFRH/BD/111753/2015) and for L. Barros contract
