Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native <i>Nothofagus</i> Patagonian Forests
<i>Nothofagus</i> 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, s...
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3516 |
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| 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 |
| collection | DOAJ |
| description | <i>Nothofagus</i> 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 (<i>C. magellanicus</i>) and 89.70 g/100 g dw (<i>F. antarctica</i>). Significantly higher values were found for total fat in <i>G. gargal</i> (5.90 g/100 g dw) followed by <i>A. vitellinus</i> (4.70 g/100 g dw); for crude protein in <i>L. perlatum</i> (36.60 g/100 g dw) followed by <i>L. nuda</i> (30.30 g/100 g dw); and for energy in <i>G. gargal</i> (398 Kcal/100g) and <i>C. hariotii</i> (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of <i>Ramaria</i>. This is the first time that a study was carried out on the chemical composition of <i>G. sordulenta</i>, <i>C. xiphidipus</i>, <i>F. pumiliae</i>, and <i>L. perlatum</i>. 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. |
| first_indexed | 2024-03-09T19:04:13Z |
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| id | doaj.art-1f3999478738483680fd05c729d2a204 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:13Z |
| publishDate | 2022-11-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-1f3999478738483680fd05c729d2a2042023-11-24T04:42:02ZengMDPI AGFoods2304-81582022-11-011121351610.3390/foods11213516Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native <i>Nothofagus</i> Patagonian ForestsMaximiliano Rugolo0Rafael Mascoloti Spréa1Maria Inês Dias2Tânia C. S. P. Pires3Mikel Añibarro-Ortega4Carolina Barroetaveña5Cristina Caleja6Lillian Barros7CONICET/Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259 km 3.4, Esquel 9200, Chubut, ArgentinaCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCONICET/Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259 km 3.4, Esquel 9200, Chubut, ArgentinaCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal<i>Nothofagus</i> 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 (<i>C. magellanicus</i>) and 89.70 g/100 g dw (<i>F. antarctica</i>). Significantly higher values were found for total fat in <i>G. gargal</i> (5.90 g/100 g dw) followed by <i>A. vitellinus</i> (4.70 g/100 g dw); for crude protein in <i>L. perlatum</i> (36.60 g/100 g dw) followed by <i>L. nuda</i> (30.30 g/100 g dw); and for energy in <i>G. gargal</i> (398 Kcal/100g) and <i>C. hariotii</i> (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of <i>Ramaria</i>. This is the first time that a study was carried out on the chemical composition of <i>G. sordulenta</i>, <i>C. xiphidipus</i>, <i>F. pumiliae</i>, and <i>L. perlatum</i>. 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.https://www.mdpi.com/2304-8158/11/21/3516non-timber forest productsmetabolitesfunctional foodantioxidant propertiesantimicrobial activity |
| spellingShingle | 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 <i>Nothofagus</i> Patagonian Forests Foods non-timber forest products metabolites functional food antioxidant properties antimicrobial activity |
| title | Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native <i>Nothofagus</i> Patagonian Forests |
| title_full | Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native <i>Nothofagus</i> Patagonian Forests |
| title_fullStr | Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native <i>Nothofagus</i> Patagonian Forests |
| title_full_unstemmed | Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native <i>Nothofagus</i> Patagonian Forests |
| title_short | Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native <i>Nothofagus</i> Patagonian Forests |
| title_sort | nutritional composition and bioactive properties of wild edible mushrooms from native i nothofagus i patagonian forests |
| topic | non-timber forest products metabolites functional food antioxidant properties antimicrobial activity |
| url | https://www.mdpi.com/2304-8158/11/21/3516 |
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