Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests

Rugolo, Maximiliano; Spréa, Rafael Mascoloti; Días, María Inês; Pires, Tânia C. S. P.; Añibarro-Ortega, Mikel; Barroetaveña, Carolina; Caleja, Cristina; Barros, Lillian

doi:10.3390/foods11213516

Cited by 11 publications

(15 citation statements)

References 54 publications

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“…Instead, for F. antarctica, freeze-dried samples presented the significantly highest value (8.66 ± 0.16 mg GAE/mg extract) followed by fresh-frozen samples (7.93 mg GAE/mg extract) and then by the samples in the three different dehydration temperature treatments (Table 2). High amounts of TPC have been previously reported for R. patagonica [3,5] and other Ramaria species such as R. flava, R. subaurantiaca [4], and R. botrytis [5]. The major phenolic compounds in F. antarctica were gallic acid (3.14 ± 0.05 µg/100 g dw) and p-hydroxybenzoic acid (6.71 ± 0.25 µg/100 g dw); for R. patagonica, they were gallic acid (4.56 ± 0.06 µg/100 g dw), p-hydroxybenzoic acid (126.42 ± 2.16 µg/100 g dw), and pcoumaric acid (3.41 ± 0.01 µg/100 g dw) [3,5].…”

Section: Effect On Total Phenolic Contentmentioning

confidence: 93%

“…High amounts of TPC have been previously reported for R. patagonica [3,5] and other Ramaria species such as R. flava, R. subaurantiaca [4], and R. botrytis [5]. The major phenolic compounds in F. antarctica were gallic acid (3.14 ± 0.05 µg/100 g dw) and p-hydroxybenzoic acid (6.71 ± 0.25 µg/100 g dw); for R. patagonica, they were gallic acid (4.56 ± 0.06 µg/100 g dw), p-hydroxybenzoic acid (126.42 ± 2.16 µg/100 g dw), and pcoumaric acid (3.41 ± 0.01 µg/100 g dw) [3,5]. The greatest losses concerning phenols occurred in F. antarctica for the three evaluated air-drying temperatures (Table 3), with the highest loss occurring at 70 • C (39.47% loss with respect fresh-frozen TPC values); in R. patagonica, the highest lost occurred at 50 • C with respect to the values of the fresh-frozen samples (lower by 35.45%).…”

Section: Effect On Total Phenolic Contentmentioning

confidence: 93%

“…2023, 13, 8873 2 of 11 widespread. Recently, the nutritional composition of these and other wild edible mushrooms (WEM) from Argentina and Chile has been investigated, with a particular focus on their fatty and organic acids, soluble sugars, phenolic compounds, and ergosterol contents, in addition to antioxidant and antimicrobial potential [3][4][5]. Fistulina antarctica showed low amounts of fat (0.83 ± 0.01 g/100 g dw), sugars (28.68 ± 0.58 g/100 g dw), proteins (3.71 ± 0.07 g/100 g dw), and phenolic compounds (9.85 ± 0.09 µg/100 g dw), compared with R. patagonica, which showed low amounts of fat (2.51 ± 0.10 g/100 g dw) and sugars (9.41 ± 0.35 g/100 g dw) and high amounts of proteins (19.68 ± 0.64 g/100 g dw) and phenolic compounds (134.39 ± 2.10 µg/100 g dw) [3,5].…”

Section: Introductionmentioning

confidence: 99%

“…The antioxidant properties of these bioactive molecules are crucial in preventing the damage caused by free radicals; numerous studies have reported that this activity is related to their phenolic content [8,9]. Between the Patagonian species, R. patagonica presented the highest content of phenolic compounds of 50.82 mg GAE/g extract [3], with relatively high amounts of protocatechuic acid [5] and the most effective results in all antioxidant activity assays in comparison with other WEMs [3,5]. Instead, Fistulina antarctica showed the lowest antioxidant activity in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, thiobarbituric acid reactive substances' (TBARSs') inhibition, β-carotene bleaching inhibition assay [3], oxidative hemolysis inhibition (OxHLIA), and TBARS inhibition assay [5]; Fistulina antarctica also had a low phenols contents of 7.82 mg GAE/g [3] and 1.30 mg GAE/g extract [5].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification

González,

Rugolo,

Finimundy

et al. 2023

Applied Sciences

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Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms.

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Section: Effect On Total Phenolic Contentmentioning

confidence: 93%

Section: Effect On Total Phenolic Contentmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification

González,

Rugolo,

Finimundy

et al. 2023

Applied Sciences

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“…Fungi play pivotal ecological roles in forest ecosystems and some of them represent an important forest resource [ 1 , 2 ]. They may participate in the decomposition of wood and litter recycling of carbon, minerals, and nutrients that other organisms can use [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

High diversity of fungal ecological groups in Andean–Patagonian Nothofagus forests

Schön,

Zuern,

Vera

et al. 2023

PLoS ONE

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Native Andean–Patagonian Nothofagus forests harbour a unique diversity of microorganisms with diverse ecological roles. Although ectomycorrhizal associations constitute an important fragment of the biota associated with these forests, the factors affecting such communities are largely unknown. We investigated the biodiversity, relative abundance, and composition of ectomycorrhizal fungal communities in relation to two host tree species and ages and the soil properties in six monospecific and mixed evergreen–deciduous Nothofagus forests. We used the internal transcribed spacer (ITS2) region by sequencing 9,600 ectomycorrhizae (ECM) root tips for the identification of fungi. In total, 1,125 fungal taxa at the genus level distributed over 131 orders were identified. The phyla Ascomycota (34.5%) and Basidiomycota (62.1%) were the most abundant, whereas Mucoromycota (3.1%), Chytridiomycota, Cryptomycota, Olpidiomycota, and Zoopagomycota occurred less frequently. The highest taxon diversity was found in old trees, whereas young trees often exhibited a lower diversity of the associated fungi. The fungal taxa were grouped into seven broad ecological categories, of which saprotrophic associations were most common, followed by pathotrophic, pathotrophic–saprotrophic–symbiotrophic, pathotrophic–saprotrophic, and symbiotrophic associations. We did not detect significant differences in the number of taxa in each category between young and old N. dombeyi and N. obliqua. Overall, the scale of the Illumina sequencing approach allowed us to detect a fungal taxa diversity that would not be possible to find through surveys of fruiting bodies alone and that have never been observed in Nothofagus forests before. Our findings suggest the impact of the proximity between sites, the similarity of the soil conditions, and anthropogenic use of the forests on the belowground fungal community’s diversity and composition. Furthermore, there were differences between above- and belowground occurrences of the edible mushrooms B. loyo and Ramaria spp. However, future research, including on EMC tips found beneath fairy rings could provide significantly better correlations with the occurrence of aboveground fruiting body.

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Use of mushrooms as antioxidants in a lipid oxidation model under indirect and direct oxidation tests: ethanolic extracts of Ganoderma resinaceum and Phlebopus bruchii

Mariani,

Juncos,

Grosso

et al. 2024

J Sci Food Agric

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BackgroundFoods contain lipids that are easily susceptible to oxidation, which can modify their sensory properties. While these compounds provide characteristic flavours and odours, but unwanted compounds, such as volatile secondary oxidation products, can also be found, representing a recurring problem for both the industry and consumers. Synthetic antioxidants are often employed to prevent this, but their chronic consumption can be detrimental to human health. This work evaluates the antioxidant potential of ethanolic extracts from Ganoderma resinaceum and Phlebopus bruchii using an accelerated oxidation test.ResultsThe composition profile of the extracts was investigated, identifying the presence of tryptophan, quinic acid, caffeic acid, and 3,4‐DHPG. The antioxidant capacity of the extracts was compared to that of BHT in sunflower oil that was oven‐heated at 60°C. Chemical (peroxide value, p‐anisidine value, and conjugated dienes) and volatile (2‐octenal, 2‐heptenal, and 2,4‐decadienal) indicators were measured over 28 days. The peroxide value decreased for both extracts at a similar level to that of BHT 0.02% w/w, and conjugate dienes decreased in the presence of GR 0.1% w/w. Meanwhile, p‐anisidine exhibited a slightly greater decrease for PB 0.1% w/w than for BHT. The sample with 0.1% w/w of extracts showed a reduction in volatile secondary oxidation compounds, indicating significant antioxidant activity.ConclusionBased on these results, both extracts could be proposed as potential antioxidants in foods with high lipid content.This article is protected by copyright. All rights reserved.

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Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests

Cited by 11 publications

References 54 publications

Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification

Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification

High diversity of fungal ecological groups in Andean–Patagonian Nothofagus forests

Use of mushrooms as antioxidants in a lipid oxidation model under indirect and direct oxidation tests: ethanolic extracts of Ganoderma resinaceum and Phlebopus bruchii

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