Trace Element Profile of a Wild Edible Mushroom (Suillus granulatus)

Arce, Silvia; Cerutti, Soledad; Olsina, Roberto A.; Gómez, María R.; Martínez, Luis D.

doi:10.1093/jaoac/91.4.853

Cited by 12 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A large amount of magnesium is found in M. procera (approximately 1500 mg/kg d.w.) [150], B. edulis (approximately 800 mg/kg d.w.) [151], and Suillus granulatus (approximately 300 mg/kg d.w.) [152]. It is worth noting that Dursun et al [153] determined a very high content of magnesium in M. esculenta, exceeding 4000 mg/kg d.w.…”

Section: Magnesiummentioning

confidence: 93%

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

Podkowa

Kryczyk-Poprawa

Opoka

et al. 2020

Eur Food Res Technol

View full text Add to dashboard Cite

There are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include the ingredients having antioxidant properties in the diet. Several compounds, such as those with phenolic and indole derivatives as well as carotenoids and some vitamins, exhibit antioxidant activity. These substances are present in many foods, including mushrooms. In addition, they have certain unique compounds that are not found in other sources (e.g., norbadione A). The present work discusses selected ingredients exhibiting antioxidant activity, which are found in various species of mushrooms as wells as describes the content of these compounds in the extracts obtained from mushrooms using artificial digestive juice.

show abstract

Section: Magnesiummentioning

confidence: 93%

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

Podkowa

Kryczyk-Poprawa

Opoka

et al. 2020

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Substitution of saturated fatty acids (SFAs) with monounsaturated fatty acids (MUFAs) leads to increased high density lipoprotein (HDL) cholesterol and decreased low-density lipoprotein (LDL) cholesterol, triacylglycerols, lipid oxidation and LDL susceptibility to oxidation [10]. The study of edible fungi in various parts of the world has included the analysis of the chemical composition and nutritional values as elements necessary to characterize and define other uses besides the gastronomic, as reported for wild mushrooms and cultivated in Spain [11], Italy [12], Portugal [13,14], Greece [15,16], Turkey [17], India [18], Iran [19], Thailand [20], Serbia [21], Brazil [22], Mexico [23] and Argentine [24,25,26]. In recent years, increased interest in human health, nutrition and disease prevention has enlarged consumer demand for functional foods [27,28,29].…”

Section: Introductionmentioning

confidence: 99%

Chemical and Antioxidant Properties of Wild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina

et al. 2016

View full text Add to dashboard Cite

This study addresses issues regarding chemical and bioactive properties of nine wild edible mushrooms from native Nothofagus forest from Patagonia, Argentina. Macronutrients, sugars, fatty acids, tocopherols, organic acids, phenolic compounds and antioxidant properties were determined. Protein was found in high levels and varied between 3.35 g/100 g dw in Cyttaria hariotii and 22.29 g/100 g dw in Lepista nuda. All of them presented mannitol and trehalose as main sugars. Mannitol was significantly higher in Ramaria patagonica, although absent in Fistulina endoxantha, whereas trehalose predominated in Aleurodiscus vitellinus, Hydropus dusenii, Cortinarius magellanicus, C. hariotii, Grifola gargal and L. nuda, ranging from 1.15 to 10.26 g/100 g dw; it was absent in R. patagonica. The major fatty acid found was linoleic acid, followed by oleic acid and palmitic acid. All species presented oxalic and fumaric acids, while some also had malic, quinic and citric acids. Tocopherols composition was variable. Cortinarius magellanicus presented significantly higher contents of both α-tocopherol and β-tocopherol. R. patagonica presented the best results in all the antioxidant activity assays (EC 50 values ≤ 1 mg/mL) and the highest content of phenolic compounds presenting gallic, p-hydroxybenzoic, p-coumaric and cinnamic acids. This study constitutes the first report on chemical composition and nutritional value of most of these edible mushroom species. Furthermore, it provides important information necessary to characterize and define the use of these species as gastronomic delicacies, functional foods and sources of bioactive compounds.

show abstract

“…Previous studies have shown that heavy metal contents such as cadmium, lead, and arsenic in wild‐grown edible mushroom are higher than those in plants and fruits suggesting mushrooms possess an effective mechanism to take up heavy metals from the ecosystem and accumulate them in the fruit of bodies (Kalač and Svoboda 2000; Arce and others 2008). The nutritional values of trace elements, such as Fe, Zn, Mg, and Mn that play an essential role in biological processes are found at considerable higher contents in wild‐grown mushrooms, whereas nonessential elements, such as cadmium, lead, and arsenic are toxic in long exposure even in traces levels (Ouzouni and others 2009).…”

Section: Introductionmentioning

confidence: 99%