Autor(es): Saldanha, Ana Luísa ; Añibarro-Ortega, Mikel ; Molina, Adriana K. ; Pinela, José ; Dias, Maria Inês ; Pereira, Carla
Data: 2025
Identificador Persistente: http://hdl.handle.net/10198/35035
Origem: Biblioteca Digital do IPB
Assunto(s): Fistulina hepatica; Clitocybe nuda; Phenolic acids; Antioxidant activity; Wild edible mushrooms
Fistulina hepatica (Schaeff.) With. and Clitocybe nuda (Bull.) H.E. Bigelow & A.H. Sm. are wild edible mushrooms with nutritional and functional potential that remain insufficiently characterized. This study provides the first comparative assessment of their nutritional profiles, phenolic composition, and antioxidant activity, using specimens collected from Montesinho Natural Park (Portugal). Proximate composition, organic and phenolic acids, free sugars, and fatty acids were analyzed by chromatographic methods, and antioxidant capacity was assessed through OxHLIA and TBARS assays. F. hepatica showed higher carbohydrates (9.3 +/- 0.2 g/100 g fw) and estimated energy values (43 +/- 1 kcal/100 g fw), increased phenolic acids content (2.7 +/- 0.1 mg/g extract), and the exclusive presence of p-coumaric and cinnamic acids, along with OxHLIA activity (IC50 = 126 +/- 5 mu g/mL at Delta t = 60 min). C. nuda displayed higher protein (2.5 +/- 0.1 g/100 g dw) and quinic acid contents (4.13 +/- 0.02 mg/g extract), a PUFA-rich profile, and greater TBARS inhibition (EC50 = 303 +/- 17 mu g/mL). These findings highlight distinct and complementary bioactive traits, supporting their valorization as natural functional ingredients. Their compositional features offer promising applications in sustainable food systems and nutraceutical development, encouraging further investigations into safety, bioaccessibility, and formulation strategies. Notably, F. hepatica is best consumed at a young developmental stage, as its sensory properties tend to decline with maturity.
