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Antioxidant and bioactive compounds of two wild edible mushrooms from Northeast of Portugal: Boletus poliporus and Boletus regius

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Resumo:Free radicals are produced in the normal natural metabolism of aerobic cells, mostly in the form of reactive oxygen species (ROS). Maintenance of equilibrium between free radicals production and antioxidant defenses is an essential condition for normal organism functioning [1 ,2]. Although almost all organisms are equipped with antioxidant defense, the antioxidant supplements, or natural products containing bioactive compounds, may be used to help reduce oxidative damage to the human body (3]. Indeed, natural matrices with antioxidant activity, in particular mushrooms, are used to aid the endogenous protective system, increasing interest in the antioxidative role of functional foods or nutraceutical products (2]. The present study describes the antioxidant properties and bioactive compounds of wild edible mushrooms (Boletus porosporus and Boletus regius) collected in Northeast of Portugal (Bragança). The antioxidant properties were assessed through the evaluation of the reducing power, radical scavenging activity and lipid peroxidation inhibition of the samples. The individual profiles of organic acids and phenolic compounds were obtained by high performance liquid chromatography coupled to photodiode array detector (HPLC-POA) and the tocopherols were characterized by HPLC-fluorescence.The Boletus regius sample revealed the best results in all the antioxidant activity assays, with the highest reducing power, highest scavenging activity and highest lipid peroxidation inhibition. Phenolic acids and a related compound (cinnamic acid) were found in both studied species and B. regius revealed the highest content in total phenolic compounds (23.49 mg/1 00 g dw), mainly due to the presence of two possible flavonoids. The highest levels of total tocophero ls were found in B. regius (763.80 j.Jg/1 00 g dw). The highest content in quinic and oxalic acids were found in B. porosporus(1.93 and 0.34 g/1 00 g dw, respectively), while B. regius revealed the highest level of citric acid (3.32 g/1 00 g dw).The results suggest that species of wild mushrooms from Northeast Portugal are a potential source of antioxidants to be explored.
Autores principais:Leal, Ana Raquel
Outros Autores:Barros, Lillian; Barreira, João C.M.; Martins, Anabela; Ferreira, Isabel C.F.R.
Ano:2013
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

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