Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Josiana A Vaz (Author) Other; Lillian Barros (Author) Other; Anabela Martins (Author) Other; Celestino Santos Buelga (Author) Other; Helena Vasconcelos, MH (Author) FFUP; Isabel C F R Ferreira (Author) Other

Journal

Title: Food Chemistry

Vol. 126 No. 3

Pages: 610-616

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 100 Citations

Scopus - 136 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences > Pharmacological sciences

Other information

Authenticus ID: P-002-RG7

DOI: 10.1016/j.foodchem.2010.11.063

Resumo (PT): Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (phenolic compounds, macronutrients, sugars, fatty acids, tocopherols and ascorbic acid) of four wild edible mushrooms widely appreciated in gastronomy: Armillaria mellea (Vahl) P. Kumm., Calocybe gambosa (Fr.) Donk, Clitocybe odora (Fr.) P. Kumm., Coprinus comatus (O.F. Müll.) Pers. Furthermore, the antioxidant activity of their water soluble polysaccharidic and ethanolic fractions was studied by three different in vitro assays. C. comatus revealed the highest concentrations of sugars (43.23/100 g dry weight), PUFA (77.46%), phenolic compounds (45.02 mg/kg), tocopherols (301.03 lg/100 g) and, among all of the fractions tested, its ethanolic fraction showed the highest antioxidant activity (EC50 < 2.6 mg/ml). C. odora revealed one of the highest ascorbic acid (172.65 mg/100 g) contents and its water soluble polysaccharidic fraction showed the best antioxidant properties (EC50 < 3.6 mg/ml) among the polysaccharidic fractions. The studied mushrooms species could potentially be used in well-balanced diets and as a source of bioactive compounds. <br> <br> Keywords: Wild edible mushrooms; Bioactive compounds; Phenolic compounds; Polysaccharides; Chemical composition <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-51GHX0H-K&_user=2460038&_coverDate=05%2F15%2F2011&_rdoc=32&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235037%232011%23998739997%232828767%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=62&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=e6847010d9200967ffa4eaeb731e35df&searchtype=a "> Texto integral </a> <br> <br>

Abstract (EN): Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (phenolic compounds, macronutrients, sugars, fatty acids, tocopherols and ascorbic acid) of four wild edible mushrooms widely appreciated in gastronomy: Armillaria mellea (Vahl) P. Kumm., Calocybe gambosa (Fr.) Donk, Clitocybe odora (Fr.) P. Kumm., Coprinus comatus (OF. Mull.) Pers. Furthermore, the antioxidant activity of their water soluble polysaccharidic and ethanolic fractions was studied by three different in vitro assays. C. comatus revealed the highest concentrations of sugars (43.23/100 g dry weight), PUFA (77.46%), phenolic compounds (45.02 mg/kg), tocopherols (301.03 mu g/100 g) and, among all of the fractions tested, its ethanolic fraction showed the highest antioxidant activity (EC(50) < 2.6 mg/ml). C. odora revealed one of the highest ascorbic acid (172.65 mg/100 g) contents and its water soluble polysaccharidic fraction showed the best antioxidant properties (EC(50) < 3.6 mg/ml) among the polysaccharidic fractions. The studied mushrooms species could potentially be used in well-balanced diets and as a source of bioactive compounds.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7