Chromatographic analysis of nutraceuticals in the wild mushroom Suillus granulatus from different origins
Conference Paper
Overview
Overview
abstract
FCT, POPH-QREN and FSE for research project PTDC/AGR-ALI/110062/2009 and contract
to L. Barros (Compromisso para a Ciencia 2008) and Serbian Ministry of Education,
Science and Technological development for grant (O1 173032).
Wild-growing mushrooms consumption has been preferred to cultivated
species in many countries of central and Eastern Europe and the majority of the
collected mushrooms are used for pickers' own consumption. Hence, in recent
times, the consumption of mushrooms has risen greatly, comprising a large
number of species with excellent properties, being rich in protein and minerals
and low in calories [1]. Another reason for the rise in consumption is the
combination of their value as a food as well as their medicinal and nutraceutical values [2].
This work presents the profiles of fatty acids, free sugars and tocopherols of the wild species Suillus granulatus from Portugal and Serbia, comparing the results
with each other. Fatty acids were determined by GC-FID and free sugars and
tocopherols were analysed by HPLC coupled to a refraction index (RI) and
fluorescence detector, respectively. The mentioned profiles did not differ much
between both samples from this species. Concerning fatty acids,
polyunsaturated fatty acids were found in higher percentages, being linoleic
and α-linolenic acids the prevailing fatty acids found in the Portuguese sample,
and oleic acid and linoleic acids the prevailing fatty acids quantified in the
Serbian one. The free sugars profiles were also similar, once it was possible to
quantify fructose, mannitol and trehalose in both species and the total
concentration values were also identical (12.77 g/100 g dw for the Portuguese
sample and 12.68 g/100 g dw for the Serbian species). Regarding tocopherols,
the four isoforms of vitamin E (α-, β-, Υ- and δ-tocopherol) were detected in the
Serbian mushroom (219.92 ~g/100g dw of total tocopherols); however the
Portuguese sample did not reveal the presence of the y-tocopherol isoform
(294.94 ~g/100g dw of total tocopherols).
With this work, we were able to confirm that mushrooms can be a source of
nutraceuticals, such as unsaturated fatty acids, monosaccharides or disaccharides, and vitamins. Despite chemical profiles being highly influenced
by the environmental conditions, Suillus granulatus sample from two different
countries presented similar profiles of the analyzed molecules.
