Chemical composition of Morchella esculenta (L.) Pers. from Portugal and Serbia: A comparative study based on chromatographic techniques
Conference Paper
Overview
Overview
abstract
FCT and FEDER-COMPETE/QREN/EU (PTDC/AGR-ALI/ 110062/2009; PEstOE/
AGR/UI0690/2011; PEst-C/QUI/UI0686/2011; BD/70304/2010 to S.A. Heleno and contract of L. Barros), and Serbian Ministry of Education and Science (grant number 173032) for financial support.
Morchella esculenta (L.) Pers. (morel) is one of the most highly prized edible
mushrooms in the world, revealing also interesting medicinal properties [1]. In
the present work a comparative study on the chemical composition (nutritional
value, primary and secondary metabolites) of two samples from different
countries, Portugal (SP) and Serbia (SS), was performed based on
chromatographic techniques [2]. Carbohydrates were the most abundant
macronutrients, followed by proteins and ash. Fat contents were low and
similar in both samples. The energetic contribution of SS was slightly higher due
to the higher contribution of carbohydrates. Regarding sugars (analysed by
HPLC-RI), mannitol and trehalose were found in both samples, but fructose was
only found in SP. Polyunsaturated fatty acids (determined by GC-FID)
predominated over monounsaturated and saturated fatty acids. Linoleic, oleic
and palmitic acids were abundant in both samples, but only SS gave
considerable amounts of α-linolenic acid. Concerning tocopherols (analysed by
HPLC-fluorescence ), the α-, γ- and δ-tocopherols were also quantified in both
samples; β- and α-tocopherols were observed in higher levels in SS. Oxalic and
fumaric acids (determined by HPLC-DAD) were in both samples; malic acid was
found in SP, while quinic and citric acids were observed in SS. Finally,
protocatechuic and p-hydroxybenzoic acids were found in both samples, but pcoumaric acid was quantified in SP. As far as we know, this is the first study on
chemical composition of more! samples from Portugal and Serbia.
