The effects of processing and cooking practices on the chemical composition and antioxidant activity of Portuguese wild edible mushroom species (Lactarius deliciosus, Macrolepiota mastoidea,
Macrolepiota procera, and Sarcodon imbricatus) were investigated. Dried, frozen, and cooked samples
were analyzed for proximate constituents (moisture, fat, crude protein, ash, and carbohydrates) and
nutritional value. Fatty acid and sugar profiles were also obtained by gas-liquid chromatography/
flame ionization detection and high-performance liquid chromatography/refraction index, respectively.
The antioxidant properties were evaluated by several biochemical assays: 2,2-diphenyl-1-picrylhydrazyl
radical scavenging capacity, reducing power, inhibition of â-carotene bleaching, and inhibition
of lipid peroxidation in brain tissue using thiobarbituric acid reactive substances. Results of this study
show that mushroom species and processing and cooking practices are all effective determinants
for either chemical composition or antioxidant properties. Cooked samples proved to have lower
nutrient concentrations and lower antioxidant activities than either dried or frozen samples. In what
concerns fatty acids and sugar individual profiles, only cooking proved to be relevant: The cooked
samples presented higher monounsaturated fatty acid and lower polyunsaturated fatty acid and sugars
contents.
