Boletus aereus growing wild in Serbia: chemical profile, in vitro biological activities, inactivation and growth control of food-poisoning bacteria in meat uri icon


  • Boletus aereus Bull. is a bolete, an edible mushroom frequently consumed all over the globe as a delicate mushroom, especially in Serbia, Portugal, Basque Country, Navarre, France and Italy. B. aereus was showed to be rich in carbohydrates (82.58 g/100 g dw), followed by proteins (7.86 g/100 g dw), ash (6.20 g/100 g dw) and fat (3.36 g/100 g dw). The most abundant sugar was identified as trehalose (11.28 g/100 g dw); three tocopherol isoforms (α-, β- and δ-tocopherols) were detected. Unsaturated fatty acids predominated over saturated fatty acids, with oleic and linoleic acids as the most dominant ones. p-Hydroxybenzoic (8.95 μg/100 g dw), p-coumaric (7.32 μg/100 g dw) and cinnamic (5.91 μg/100 g dw) acids were quantified, as also four organic acids: oxalic (0.69 g/100 g dw), citric (0.59 g/100 g dw), quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw) acids. The mushroom methanol extract showed in vitro antioxidant and antimicrobial activities, and successively inhibited the growth of meat contaminant bacteria, both at 25ºC and 4ºC, after 7 days of inoculation.
  • The authors are grateful to Foundation for Science and Technology (FCT, Portugal) and COMPETE/QREN/EU for financial support to CIMO strategic project PEst-OE/AGR/UI0690/2011 and L. Barros contract. The authors also thank to SerbianMinistry of Education, Science and Technological Development for financial support (grant number 173032). The authors kindly thank to Nada Lazic for the harvest of the Boletus aereus sample.

publication date

  • January 2015