Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Lillian Barros (Author) Other; Paula Baptista (Author) Other; Daniela M. Correia (Author) Other; Susana Casal (Author) FFUP; Beatriz Oliveira (Author) FFUP; Isabel C.F.R. Ferreira (Author) Other

Journal

Title: Food Chemistry

Vol. 105 No. 1

Pages: 140-145

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 173 Citations

ISI Web of Science

Scopus - 199 Citations

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-D5P

Resumo (PT): The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Trás-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas–liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars. <br> <br> Keywords: Wild edible mushrooms; Chemical composition; Fatty acid composition; Sugar composition; Nutritional value <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4NCR9FK-9&_user=2460038&_coverDate=12%2F31%2F2007&_rdoc=20&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235037%232007%23998949998%23662254%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=62&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=d4e99f03a464fdf50b3a9596245ba2cf"> Texto integral </a> <br> <br>

Abstract (EN): The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Trás-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas–liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars. <br> <br> Keywords: Wild edible mushrooms; Chemical composition; Fatty acid composition; Sugar composition; Nutritional value <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4NCR9FK-9&_user=2460038&_coverDate=12%2F31%2F2007&_rdoc=20&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235037%232007%23998949998%23662254%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=62&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=d4e99f03a464fdf50b3a9596245ba2cf"> Full text</a> <br> <br>

Language: Portuguese

Type (Professor's evaluation): Scientific