Chemical characterization of four widely appreciated edible mycorrhizal mushrooms: nutrients and bioactive compounds
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abstract
Foundation for Science and Technology
(FCT, Portugal) and COMPETE/
QREN/EU (research project
PTDC/AGR-ALI/110062/2009) for
financial support and to CIMOESA
(strategic project PEst-OE/
AGR/UI0690/2011).
Mushrooms have been
consumed not only as a part of
the normal diet, but also as a
delicacy due to their highly
desirable taste and aroma.
Besides, the nutritional,
tonic and medicinal properties of
mushrooms have been
recognized for a longtime. In addition to their nutritional value, some mushrooms may also have a medicinal value; antitumor, antiviral and hypolipidemic effects have been reported . This work reports the chemical characterization of four wild edible mycorrhizal mushrooms: Amanita mairei, Boletus regius, Russula aurea and Russula virescens, appreciated all over the world. The nutritional value was assessed through the composition in macronutrients determined following official procedures; individual
procedures; individual
profiles in sugars and fatty acids
were obtained by HPLC-RI and
GC-FID, respectively. Bioactive
compounds such as tocopherols
were analysed by
HPLC- fluorescence. Carotenoids
were determined spectrophotometrically.
Organic acids and
phenolic compounds were determined
by UFLC-PDA and HPLC-DAD,
respectively. The antioxidant
potential was evaluated through
the free radical scavenging activity,
reducing power and lipid peroxidation
inhibition. Carbohydrates were the most abundant macronutrients
present in the studied
species, and the highest levels
were found in B. regius. Mannitol
and trehalose were the main
sugars quantified in the analyzed
samples. Unsaturated fatty acids
predominated over saturated fatty
acids, being A. mairei and B.
regius the species with the highest
content in unsaturated fatty acids.
The studied species revealed
to possess power -
ful ant ioxidants such as
tocopherols, lycopene, and
phenolic compounds (mainly
phenolic acids). B. regius was
the species with the highest
levels of tocopherols, citric acid and
phenolic compounds, presenting
also the highest antioxidant
activity. Overall, the bioactive
compounds identified in the
studied wi ld mycor r hizal
mushrooms could be extracted
for the purpose of being used as
nutraceuticals. Since these are
edible species, they can also be
incorporated directly in diet acting
as functional foods.
