Chemical characterization and bioactivity of two different species of wild mushrooms: comparison between Portuguese and Serbian samples
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abstract
FCT (Portugal) and COMPETE/QREN/EU (research project PTDC/AGR-ALI/110062/2009; bilateral cooperation action Portugal/Serbia 2011; strategic project PEst-OE/AGR/UI0690/2011, and to Serbian Ministry of Education and Science (grant number 173032) for financial support.
Mushrooms are widely appreciated all over the world for their nutritional properties, and also for their pharmacological value. They have been considered valuable health foods, being a source of many different bioactive compounds such as unsaturated fatty acids, tocopherols, organic acids and phenolic compounds.
The present work reports and compares the nutritional value, bioactive compounds and antioxidant properties of two wild edible mushroom species from Portugal and Serbia: Boletus aereus and Calocybe gambosa. Regarding the nutritional value of the studied species, carbohydrates were the macronutrients found in higher amounts and no major differences were observed between the energetic values of the samples. Mannitol and trehalose were quantified in all the studied samples and it was also possible to quantify rhamnose and fructose in Boletus aereus from Serbia. Analyzing the fatty acids profile, unsaturated fatty acids predominated over saturated fatty acids. About tocopherols, β-tocopherol was only found in Boletus aereus from Serbia; α-,γ- and δ-isoforms were part of the profile of the Portuguese samples. Protocatechuic acid was only quantified in Calocybe gambosa from Portugal. Two acids, p-hydroxybenzoic and p-coumaric, and the related compound cinnamic acid were found in the four samples analyzed. Concerning the organic acids, Portuguese samples revealed a similar profile, being detected oxalic, malic and fumaric acids; in Serbian species was also possible to quantify quinic and citric acids. Boletus aereus from Portugal was the one that revealed the highest antioxidant potential. Overall this study reports a detailed characterization of two appreciated edible mushrooms, valorizing them as a source of nutritional and bioactive compounds.
