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Wild and commercial mushrooms as source of nutrients and nutraceuticals.
Food Chem Toxicol. 2008 Aug; 46(8):2742-7.FC

Abstract

In order to promote the use of mushrooms as source of nutrients and nutraceuticals, several experiments were performed in wild and commercial species. The analysis of nutrients included determination of proteins, fats, ash, and carbohydrates, particularly sugars by HPLC-RI. The analysis of nutraceuticals included determination of fatty acids by GC-FID, and other phytochemicals such as tocopherols, by HPLC-fluorescence, and phenolics, flavonoids, carotenoids and ascorbic acid, by spectrophotometer techniques. The antimicrobial properties of the mushrooms were also screened against fungi, Gram positive and Gram negative bacteria. The wild mushroom species proved to be less energetic than the commercial sp., containing higher contents of protein and lower fat concentrations. In general, commercial species seem to have higher concentrations of sugars, while wild sp. contained lower values of MUFA but also higher contents of PUFA. alpha-Tocopherol was detected in higher amounts in the wild species, while gamma-tocopherol was not found in these species. Wild mushrooms revealed a higher content of phenols but a lower content of ascorbic acid, than commercial mushrooms. There were no differences between the antimicrobial properties of wild and commercial species. The ongoing research will lead to a new generation of foods, and will certainly promote their nutritional and medicinal use.

Authors+Show Affiliations

CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18538460

Citation

Barros, Lillian, et al. "Wild and Commercial Mushrooms as Source of Nutrients and Nutraceuticals." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 46, no. 8, 2008, pp. 2742-7.
Barros L, Cruz T, Baptista P, et al. Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem Toxicol. 2008;46(8):2742-7.
Barros, L., Cruz, T., Baptista, P., Estevinho, L. M., & Ferreira, I. C. (2008). Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 46(8), 2742-7. https://doi.org/10.1016/j.fct.2008.04.030
Barros L, et al. Wild and Commercial Mushrooms as Source of Nutrients and Nutraceuticals. Food Chem Toxicol. 2008;46(8):2742-7. PubMed PMID: 18538460.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Wild and commercial mushrooms as source of nutrients and nutraceuticals. AU - Barros,Lillian, AU - Cruz,Telma, AU - Baptista,Paula, AU - Estevinho,Letícia M, AU - Ferreira,Isabel C F R, Y1 - 2008/04/29/ PY - 2008/02/29/received PY - 2008/04/21/revised PY - 2008/04/24/accepted PY - 2008/6/10/pubmed PY - 2008/9/16/medline PY - 2008/6/10/entrez SP - 2742 EP - 7 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 46 IS - 8 N2 - In order to promote the use of mushrooms as source of nutrients and nutraceuticals, several experiments were performed in wild and commercial species. The analysis of nutrients included determination of proteins, fats, ash, and carbohydrates, particularly sugars by HPLC-RI. The analysis of nutraceuticals included determination of fatty acids by GC-FID, and other phytochemicals such as tocopherols, by HPLC-fluorescence, and phenolics, flavonoids, carotenoids and ascorbic acid, by spectrophotometer techniques. The antimicrobial properties of the mushrooms were also screened against fungi, Gram positive and Gram negative bacteria. The wild mushroom species proved to be less energetic than the commercial sp., containing higher contents of protein and lower fat concentrations. In general, commercial species seem to have higher concentrations of sugars, while wild sp. contained lower values of MUFA but also higher contents of PUFA. alpha-Tocopherol was detected in higher amounts in the wild species, while gamma-tocopherol was not found in these species. Wild mushrooms revealed a higher content of phenols but a lower content of ascorbic acid, than commercial mushrooms. There were no differences between the antimicrobial properties of wild and commercial species. The ongoing research will lead to a new generation of foods, and will certainly promote their nutritional and medicinal use. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/18538460/Wild_and_commercial_mushrooms_as_source_of_nutrients_and_nutraceuticals_ DB - PRIME DP - Unbound Medicine ER -