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Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity
| Resumo: | The present work reports the chemical characterization of four wild edible mycorrhizal mushrooms fi-om two different genus: Leccinum molle (Bon) Bon, Leccinum vulpinum Watling, Suillus granulatus (L.) Roussel and Suillus luteus (L. : Fries) Gray. This characterization was an attempt to find some compounds of interest, namely reducing sugars, unsaturated fatty acids, vitamin E and phenolic compounds, the two latter, known for their antioxidant capacity as scavengers of free radicais. The antioxidant potential of the species was also evaluated. Both Leccinum species and the S. granulatus revealed the presence of the reducing sugar fructose. However, mannitol and trehalose were the main free sugars quantified in the studied samples. Unsaturated fatty acids were the predominant fatty acids class, and R- and ytocopherol were the main isoforms of vitamin E found in the studied species. More differences between the species were observed in the phenolic acids profiles. These compounds are known as sccondary meíabolites associated wiíh stressful conditions. Therefore, since mushrooms are strongly influenced by the surrounding envíronment, it is natural that such differences occur, even among species of the same genus. Ali the species revealed antioxidant properties, being the lower £ 50 values observed for the P-carotene bleaching inhibition. Overall, the studied edible mycorrhizal species can be directly included in the diet in order to take advantage of the present bioactive compounds (i. e. vitamins, unsaturated fatty acids, reducing and/or other biologically active sugars). In addition to taking advantage of these products of the primary metabolism, it is also possible to take advantage of secondary metabolites which also possess, among others, antioxidant properties. |
|---|---|
| Autores principais: | Reis, Filipa S. |
| Outros Autores: | Martins, Anabela; Barros, Lillian; Morales, Patricia; Vasconcelos, M. Helena; Ferreira, Isabel C.F.R. |
| Ano: | 2016 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172679563345920 |
|---|---|
| author | Reis, Filipa S. |
| author2 | Martins, Anabela Barros, Lillian Morales, Patricia Vasconcelos, M. Helena Ferreira, Isabel C.F.R. |
| author2_role | author author author author author |
| author_facet | Reis, Filipa S. Martins, Anabela Barros, Lillian Morales, Patricia Vasconcelos, M. Helena Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Reis, Filipa S.\",\"Person.identifier.orcid\":\"0000-0002-9159-0530\"},{\"Person.name\":\"Martins, Anabela\",\"Person.identifier.orcid\":\"0000-0001-6218-4413\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Morales, Patricia\"},{\"Person.name\":\"Vasconcelos, M. Helena\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Reis, Filipa S. Martins, Anabela Barros, Lillian Morales, Patricia Vasconcelos, M. Helena Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2017-01-13T16:08:20Z |
| datacite.date.embargoed.fl_str_mv | 2017-01-13T16:08:20Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.titles.title.fl_str_mv | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Reis, Filipa S. Martins, Anabela Barros, Lillian Morales, Patricia Vasconcelos, M. Helena Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2017-01-13T16:08:20Z |
| dc.date.embargoed.fl_str_mv | 2017-01-13T16:08:20Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/13773 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.title.fl_str_mv | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | The present work reports the chemical characterization of four wild edible mycorrhizal mushrooms fi-om two different genus: Leccinum molle (Bon) Bon, Leccinum vulpinum Watling, Suillus granulatus (L.) Roussel and Suillus luteus (L. : Fries) Gray. This characterization was an attempt to find some compounds of interest, namely reducing sugars, unsaturated fatty acids, vitamin E and phenolic compounds, the two latter, known for their antioxidant capacity as scavengers of free radicais. The antioxidant potential of the species was also evaluated. Both Leccinum species and the S. granulatus revealed the presence of the reducing sugar fructose. However, mannitol and trehalose were the main free sugars quantified in the studied samples. Unsaturated fatty acids were the predominant fatty acids class, and R- and ytocopherol were the main isoforms of vitamin E found in the studied species. More differences between the species were observed in the phenolic acids profiles. These compounds are known as sccondary meíabolites associated wiíh stressful conditions. Therefore, since mushrooms are strongly influenced by the surrounding envíronment, it is natural that such differences occur, even among species of the same genus. Ali the species revealed antioxidant properties, being the lower £ 50 values observed for the P-carotene bleaching inhibition. Overall, the studied edible mycorrhizal species can be directly included in the diet in order to take advantage of the present bioactive compounds (i. e. vitamins, unsaturated fatty acids, reducing and/or other biologically active sugars). In addition to taking advantage of these products of the primary metabolism, it is also possible to take advantage of secondary metabolites which also possess, among others, antioxidant properties. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/8de6bc5b-f310-4ac4-a31b-e37918ae08e2/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | SFRH/BPD/107855/2015 UID/AGR/00690/2013 |
| funding.name_str_mv | 6817 - DCRRNI ID |
| funding_str_mv | SFRH/BPD/107855/2015 info:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT UID/AGR/00690/2013 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PT |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/13773 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/13773 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Reis, Filipa S. Reis, Filipa S. https://www.ciencia-id.pt/391F-AFE1-64C7 391F-AFE1-64C7 http://orcid.org/0000-0002-9159-0530 0000-0002-9159-0530 Martins, Anabela Martins, Anabela https://www.ciencia-id.pt/7B18-A810-6B93 7B18-A810-6B93 http://orcid.org/0000-0001-6218-4413 0000-0001-6218-4413 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Morales, Patricia Vasconcelos, M. Helena Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2016 |
| reponame_str | Biblioteca Digital do IPB |
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| spelling | engpt_PTThe present work reports the chemical characterization of four wild edible mycorrhizal mushrooms fi-om two different genus: Leccinum molle (Bon) Bon, Leccinum vulpinum Watling, Suillus granulatus (L.) Roussel and Suillus luteus (L. : Fries) Gray. This characterization was an attempt to find some compounds of interest, namely reducing sugars, unsaturated fatty acids, vitamin E and phenolic compounds, the two latter, known for their antioxidant capacity as scavengers of free radicais. The antioxidant potential of the species was also evaluated. Both Leccinum species and the S. granulatus revealed the presence of the reducing sugar fructose. However, mannitol and trehalose were the main free sugars quantified in the studied samples. Unsaturated fatty acids were the predominant fatty acids class, and R- and ytocopherol were the main isoforms of vitamin E found in the studied species. More differences between the species were observed in the phenolic acids profiles. These compounds are known as sccondary meíabolites associated wiíh stressful conditions. Therefore, since mushrooms are strongly influenced by the surrounding envíronment, it is natural that such differences occur, even among species of the same genus. Ali the species revealed antioxidant properties, being the lower £ 50 values observed for the P-carotene bleaching inhibition. Overall, the studied edible mycorrhizal species can be directly included in the diet in order to take advantage of the present bioactive compounds (i. e. vitamins, unsaturated fatty acids, reducing and/or other biologically active sugars). In addition to taking advantage of these products of the primary metabolism, it is also possible to take advantage of secondary metabolites which also possess, among others, antioxidant properties.application/pdfpt_PTChemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversityPersonalReis, Filipa S.DSpacehttp://dspace.org/items/b8d384ae-2134-4735-93a6-0d2febbf9220DSpacehttp://dspace.org/items/b8d384ae-2134-4735-93a6-0d2febbf9220ReisFilipa S.Ciência IDhttps://www.ciencia-id.pt391F-AFE1-64C7ORCIDhttp://orcid.org0000-0002-9159-0530Researcher IDhttps://www.researcherid.comI-2093-2013Scopus Author IDhttps://www.scopus.com36982144400PersonalMartins, AnabelaDSpacehttp://dspace.org/items/383370dd-10e5-40e6-9a15-f2201fe95581DSpacehttp://dspace.org/items/383370dd-10e5-40e6-9a15-f2201fe95581MartinsAnabelaCiência IDhttps://www.ciencia-id.pt7B18-A810-6B93ORCIDhttp://orcid.org0000-0001-6218-4413Researcher IDhttps://www.researcherid.comG-5488-2013Scopus Author IDhttps://www.scopus.com7203013518PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801Morales, PatriciaVasconcelos, M. HelenaPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2017-01-13T16:08:20Z20162016-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/13773http://purl.org/coar/access_right/c_abf2open access702840 bytesFundação para a Ciência e a TecnologiaProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product developmentinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PTSFRH/BPD/107855/2015Crossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Centreinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PTUID/AGR/00690/20136817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2016http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/8de6bc5b-f310-4ac4-a31b-e37918ae08e2/download8 INTERNATIONAL WORKSHOP ON EDIBLE MYCORRHIZAL MUSHROOMS, 6 TAUEG conferenceCahors, França |
| spellingShingle | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity Reis, Filipa S. |
| status | SINGLETON |
| title | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity |
| title_full | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity |
| title_fullStr | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity |
| title_full_unstemmed | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity |
| title_short | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity |
| title_sort | Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity |
| url | http://hdl.handle.net/10198/13773 |
| visible | 1 |
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