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

Nothofagus forests of the Andean Patagonian region are home to numerous wild edible mushroom (WEM) species with interesting organoleptic characteristics, although many of them have unknown nutritional and nutraceutical profiles. The proximal composition, fatty and organic acids, soluble sugars, phen...

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Bibliographic Details
Published in:Foods
Main Authors: Maximiliano Rugolo, Rafael Mascoloti Spréa, Maria Inês Dias, Tânia C. S. P. Pires, Mikel Añibarro-Ortega, Carolina Barroetaveña, Cristina Caleja, Lillian Barros
Format: Article in Journal/Newspaper
Language:English
Published: MDPI AG 2022
Subjects:
non-timber forest products
metabolites
functional food
antioxidant properties
antimicrobial activity
Chemical technology
TP1-1185
Antarc*
Antarctica
Online Access:https://doi.org/10.3390/foods11213516
https://doaj.org/article/1f3999478738483680fd05c729d2a204
Description
Summary:Nothofagus forests of the Andean Patagonian region are home to numerous wild edible mushroom (WEM) species with interesting organoleptic characteristics, although many of them have unknown nutritional and nutraceutical profiles. The proximal composition, fatty and organic acids, soluble sugars, phenolic compounds, ergosterol, as well as antioxidant and antimicrobial activity of 17 WEMs were analyzed. Carbohydrates, the most abundant macronutrients, varied between 49.00 g/100 g dw ( C. magellanicus ) and 89.70 g/100 g dw ( F. antarctica ). Significantly higher values were found for total fat in G. gargal (5.90 g/100 g dw) followed by A. vitellinus (4.70 g/100 g dw); for crude protein in L. perlatum (36.60 g/100 g dw) followed by L. nuda (30.30 g/100 g dw); and for energy in G. gargal (398 Kcal/100g) and C. hariotii (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria . This is the first time that a study was carried out on the chemical composition of G. sordulenta , C. xiphidipus , F. pumiliae , and L. perlatum . The promotion of sustainable use of WEMs, including their incorporation in functional diets that choose WEMs as nutritious, safe, and healthy foods, and their use in an identity mycogastronomy linked to tourism development, requires the detailed and precise nutritional and nutraceutical information of each species.

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