Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/39813
Título: | Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland |
Autor(es): | Heleno, Sandrina A. Ferreira, Raissa C. Antonio, A. L. Queiroz, Maria João R. P. Barros, Lillian Ferreira, Isabel C. F. R. |
Palavras-chave: | Wild mushrooms Nutritional value Chemical composition Antioxidant activity |
Data: | 2015 |
Editora: | Elsevier 1 |
Revista: | Food bioscience |
Citação: | Heleno, S. A., Ferreira, R. C., Antonio, A. L., Queiroz, M. J. R. P., Barros, L., & Ferreira, I. C. F. R. (2015). Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland. Food Bioscience, 11, 48-55. doi: 10.1016/j.fbio.2015.04.006 |
Resumo(s): | Mushrooms contain a multitude of biomolecules with nutritional and/or biological activity. Among the bioactive molecules, phenolic compounds and tocopherols are the most responsible for their antioxidant activity. In the present work, Boletus edulis, Lentinus edodes and Xerocomus badius, three edible mushroom species originated from Poland, were analyzed for their chemical composition and antioxidant activity. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, mannitol and trehalose were the prevalent sugars, but glucose was only found in B. edulis. Polyunsaturated fatty acids predominated over mono and saturated fatty acids. Palmitic, oleic and linoleic acids were abundant in the three samples. α- and β- Tocopherols were quantified in all the samples, but γ-tocopherol was only identified in X. badius. Oxalic and fumaric acids were quantified in the three samples; quinic acid was only present in L. edodes, and malic and citric acids were only found in X. badius. p-Hydroxybenzoic, protocatechuic and cinnamic acids were quantified in all the species, while p-coumaric acid was only found in B. edulis. This species and X. badius revealed the highest antioxidant properties, being B. edulis more effective in radicals scavenging activity and reducing power, and X. badius in lipid peroxidation inhibition, which is related with the highest amounts in phenolic compounds and tocopherols, respectively. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/39813 |
DOI: | 10.1016/j.fbio.2015.04.006 |
ISSN: | 2212-4292 2212-4292 |
Versão da editora: | http://dx.doi.org/10.1016/j.fbio.2015.04.006 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CDQuim - Artigos (Papers) |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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Nutritional value,bioactivecompounds.pdf | 451,64 kB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons