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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2022
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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 |
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English |
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non-timber forest products metabolites functional food antioxidant properties antimicrobial activity |
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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 |
container_volume |
11 |
container_issue |
21 |
container_start_page |
3516 |
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1774718083943890944 |