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Toward the antioxidant and chemical characterization of mycorrhizal mushrooms from northeast Portugal.
J Food Sci. 2011 Aug; 76(6):C824-30.JF

Abstract

Mushrooms are widely appreciated all over the world for their nutritional properties and pharmacological value as sources of important bioactive compounds. Mycorrhizal macrofungi associate with plant roots constituting a symbiotic relationship. This symbiosis could influence the production of secondary metabolites, including bioactive compounds. We focused on the evaluation of antioxidant potential and chemical composition of mycorrhizal mushrooms species from Northeast Portugal: Amanita caesarea, Amanita muscaria, Amanita pantherina, Chroogomphus fulmineus, Cortinarius anomalus, Cortinarius collinitus, Cortinarius violaceus, Lactarius quietus, Lactarius volemus, Russula sardonia, Suillus luteus, and Tricholoma ustale. A similar profile of metabolites was observed in the studied species with the order sugars > fat > ascorbic acid > phenolic compounds > tocopherols. Nevertheless, the samples revealed different compositions: prevalence of sugars in L. volemus, fat and ascorbic acid in A. muscaria, phenolic compounds in C. anomalus and tocopherols, and antioxidant activity in S. luteus.

PRACTICAL APPLICATION

Chemical characterization of 12 mycorrhizal mushrooms was achieved. They are sources of nutraceuticals, such as sugars and fatty acids, and contain bioactive compounds, such as vitamins and phenolic acids. Edible species can be incorporated in diets as sources of antioxidants, while nonedible species can be explored as sources of bioactive metabolites.

Authors+Show Affiliations

CIMO-ESA, 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 availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

22417480

Citation

Reis, Filipa S., et al. "Toward the Antioxidant and Chemical Characterization of Mycorrhizal Mushrooms From Northeast Portugal." Journal of Food Science, vol. 76, no. 6, 2011, pp. C824-30.
Reis FS, Heleno SA, Barros L, et al. Toward the antioxidant and chemical characterization of mycorrhizal mushrooms from northeast Portugal. J Food Sci. 2011;76(6):C824-30.
Reis, F. S., Heleno, S. A., Barros, L., Sousa, M. J., Martins, A., Santos-Buelga, C., & Ferreira, I. C. (2011). Toward the antioxidant and chemical characterization of mycorrhizal mushrooms from northeast Portugal. Journal of Food Science, 76(6), C824-30. https://doi.org/10.1111/j.1750-3841.2011.02251.x
Reis FS, et al. Toward the Antioxidant and Chemical Characterization of Mycorrhizal Mushrooms From Northeast Portugal. J Food Sci. 2011;76(6):C824-30. PubMed PMID: 22417480.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Toward the antioxidant and chemical characterization of mycorrhizal mushrooms from northeast Portugal. AU - Reis,Filipa S, AU - Heleno,Sandrina A, AU - Barros,Lillian, AU - Sousa,Maria João, AU - Martins,Anabela, AU - Santos-Buelga,Celestino, AU - Ferreira,Isabel C F R, Y1 - 2011/07/05/ PY - 2012/3/16/entrez PY - 2012/3/16/pubmed PY - 2012/8/17/medline SP - C824 EP - 30 JF - Journal of food science JO - J Food Sci VL - 76 IS - 6 N2 - UNLABELLED: Mushrooms are widely appreciated all over the world for their nutritional properties and pharmacological value as sources of important bioactive compounds. Mycorrhizal macrofungi associate with plant roots constituting a symbiotic relationship. This symbiosis could influence the production of secondary metabolites, including bioactive compounds. We focused on the evaluation of antioxidant potential and chemical composition of mycorrhizal mushrooms species from Northeast Portugal: Amanita caesarea, Amanita muscaria, Amanita pantherina, Chroogomphus fulmineus, Cortinarius anomalus, Cortinarius collinitus, Cortinarius violaceus, Lactarius quietus, Lactarius volemus, Russula sardonia, Suillus luteus, and Tricholoma ustale. A similar profile of metabolites was observed in the studied species with the order sugars > fat > ascorbic acid > phenolic compounds > tocopherols. Nevertheless, the samples revealed different compositions: prevalence of sugars in L. volemus, fat and ascorbic acid in A. muscaria, phenolic compounds in C. anomalus and tocopherols, and antioxidant activity in S. luteus. PRACTICAL APPLICATION: Chemical characterization of 12 mycorrhizal mushrooms was achieved. They are sources of nutraceuticals, such as sugars and fatty acids, and contain bioactive compounds, such as vitamins and phenolic acids. Edible species can be incorporated in diets as sources of antioxidants, while nonedible species can be explored as sources of bioactive metabolites. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22417480/Toward_the_antioxidant_and_chemical_characterization_of_mycorrhizal_mushrooms_from_northeast_Portugal_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02251.x DB - PRIME DP - Unbound Medicine ER -