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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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: Text
Language:English
Published: Multidisciplinary Digital Publishing Institute 2022
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Online Access:https://doi.org/10.3390/foods11213516
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spelling ftmdpi:oai:mdpi.com:/2304-8158/11/21/3516/ 2023-08-20T04:00:25+02:00 Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests Maximiliano Rugolo Rafael Mascoloti Spréa Maria Inês Dias Tânia C. S. P. Pires Mikel Añibarro-Ortega Carolina Barroetaveña Cristina Caleja Lillian Barros agris 2022-11-04 application/pdf https://doi.org/10.3390/foods11213516 EN eng Multidisciplinary Digital Publishing Institute Nutraceuticals and Functional Foods https://dx.doi.org/10.3390/foods11213516 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 11; Issue 21; Pages: 3516 non-timber forest products metabolites functional food antioxidant properties antimicrobial activity Text 2022 ftmdpi https://doi.org/10.3390/foods11213516 2023-08-01T07:11:42Z 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. Text Antarc* Antarctica MDPI Open Access Publishing Foods 11 21 3516
institution Open Polar
collection MDPI Open Access Publishing
op_collection_id ftmdpi
language English
topic non-timber forest products
metabolites
functional food
antioxidant properties
antimicrobial activity
spellingShingle non-timber forest products
metabolites
functional food
antioxidant properties
antimicrobial activity
Maximiliano Rugolo
Rafael Mascoloti Spréa
Maria Inês Dias
Tânia C. S. P. Pires
Mikel Añibarro-Ortega
Carolina Barroetaveña
Cristina Caleja
Lillian Barros
Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
topic_facet non-timber forest products
metabolites
functional food
antioxidant properties
antimicrobial activity
description 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.
format Text
author Maximiliano Rugolo
Rafael Mascoloti Spréa
Maria Inês Dias
Tânia C. S. P. Pires
Mikel Añibarro-Ortega
Carolina Barroetaveña
Cristina Caleja
Lillian Barros
author_facet Maximiliano Rugolo
Rafael Mascoloti Spréa
Maria Inês Dias
Tânia C. S. P. Pires
Mikel Añibarro-Ortega
Carolina Barroetaveña
Cristina Caleja
Lillian Barros
author_sort Maximiliano Rugolo
title Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_short Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_full Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_fullStr Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_full_unstemmed Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_sort nutritional composition and bioactive properties of wild edible mushrooms from native nothofagus patagonian forests
publisher Multidisciplinary Digital Publishing Institute
publishDate 2022
url https://doi.org/10.3390/foods11213516
op_coverage agris
genre Antarc*
Antarctica
genre_facet Antarc*
Antarctica
op_source Foods; Volume 11; Issue 21; Pages: 3516
op_relation Nutraceuticals and Functional Foods
https://dx.doi.org/10.3390/foods11213516
op_rights https://creativecommons.org/licenses/by/4.0/
op_doi https://doi.org/10.3390/foods11213516
container_title Foods
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