Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

Abstract

The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Trás-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas-liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars.

Chemical compounds of extracts from Sarcodon imbricatus at optimized growth conditions

“…This observation is in agreement with the results of our study, but we also detected a high amount of linolenic acid in the mycelial cultures which may suggest the conversion of linoleic acid into linolenic one. The sum of unsaturated fatty acids was similar to the content of these acids detected by Barros [39]. Our studies suggest an influence of the medium components on the synthesis of fatty acids.…”

“…More recent data describe that the coriolinic acid (1,3-hydroxy-9-cis,11-trans-octadecadienoic acid) and linoleic acid isolated from Pleurotus pulmonarius showed anthelminthic properties [38]. In the study of Barros et al [39], the major fatty acids found in S. imbricatus were linoleic and oleic acids followed by palmitic acid. This observation is in agreement with the results of our study, but we also detected a high amount of linolenic acid in the mycelial cultures which may suggest the conversion of linoleic acid into linolenic one.…”

Fatty Acid Composition and Dietary Fibre Constituents of Mushrooms of North India

“…Many researchers have studied the fatty acid composition of several mushrooms and elucidated their nutritional roles in the human diet (Wang et al, 2001). Barros et al, (2007) reported that the major fatty acids of Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, and Tricholoma portentosum were linoleic acid and oleic acid. Besides, they have appreciable amount of fibre also.…”

Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats

“…There are available in literature several studies reporting nutrients analysis of mushrooms from Spain (Díez & Alvarez, 2001) (Aletor, 1995), Portugal (Heleno, Barros, Sousa, Martins, & Ferreira, 2009), Taiwan (Tsai, Tsai, & Mau, 2008), Tanzania (Mdachi, Nkunya, Nyigo, & Urasa, 2004) and Turkey (Yildiz, Karakaplan, & Aydin, 1998). In Europe, wild mushrooms are collected for consumption being a good source of digestible proteins, carbohydrates, fibres and vitamins (Barros, Baptista, Correia, Casal, Oliveira, & Ferreira, 2007a;Barros, Baptista, Estevinho, & Ferreira, 2007b;Heleno et al, 2009;Kalač, 2009;Ouzouni et al, 2009). Dry matter content is usually about 100 g/kg.…”

“…Following the work carried out by our research group in order to demonstrate the promising health enhancing properties of mushrooms compounds (Barros et al, 2007a: Barros et al, 2007bHeleno, Barros, Sousa, Martins, & Ferreira, 2010;Vaz et al, 2010;Vaz et al, 2011), a chemical/nutritional/bioactive inventory of potentially interesting species (and not yet characterized in literature) from different habitats (Castanea sativa, Pinus sp., Quercus sp., fields and mixed stands) in…”