Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: A Comprehensive Study

Citations Over TimeTop 10% of 2008 papers

Abstract

The chemical composition and biological properties of Portuguese wild mushrooms ( Cantharellus cibarius, Hypholoma fasciculare, Lepista nuda, Lycoperdon molle, Lycoperdon perlatum, Ramaria botrytis, Tricholoma acerbum) were evaluated in order to assess these products as sources of nutrients and nutraceuticals. The analyzed mushrooms contain very useful phytochemicals such as phenolics, tocopherols, ascorbic acid, and carotenoids. All of the species proved to have antioxidant activity (measured by four different methods), being more significant for R. botrytis (EC 50 values < 1 mg/mL). Lycoperdon species were resistant to all of the tested microorganisms, and the other samples revealed antimicrobial activity selectively against Gram-positive bacteria, with very low minimal inhibitory concentration, in some cases, even lower than the standard. The combination of bioactive compounds and rich nutritional composition (high contents in protein and carbohydrates, low content in fat with the precious contribution of unsaturated fatty acids and the absence of trans fatty acids) in the mushroom makes it a very special food.

Related Papers

• → Accumulation of radiocesium by Pleurotus citrinopileatus species of edible mushroom(2007)13 cited
• → Chemical evaluation of some lesser known edible mushroom mycelia produced in submerged culture from soy milk waste(1997)33 cited
• EFFECT OF DIFFERENT DRYING TEMPERATURES ON THE NUTRITIONAL QUALITY OF EDIBLE WILD MUSHROOM, Volvariella volvacea OBTAINED NEARBY FOREST AREAS(2014)
• → Mushroom and mushroom-vegetable pastes from wild edible mushrooms(1978)1 cited
• A cultivation experiment of straw mushroom using edible fungi residue(2015)