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