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• Reis, F
• Pereira, E
• Barros, L
• Sousa, M
• Martins, A
• Ferreira, I
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• Reis, F
• Pereira, E
• Barros, L
• Sousa, M
• Martins, A
• Ferreira, I
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• Reis, F
• Pereira, E
• Barros, L
• Sousa, M
• Martins, A
• Ferreira, I

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Molecules 2011, 16(6), 4328-4338; doi:10.3390/molecules16064328

Article

Biomolecule Profiles in Inedible Wild Mushrooms with Antioxidant Value

Filipa S. Reis ^1,2 , Eliana Pereira ^1,2 , Lillian Barros ^1,2 , Maria João Sousa ^1,2 , Anabela Martins ²  and Isabel C.F.R. Ferreira ^1,2,*

¹ Mountain Research Centre (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal ² Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-854 Bragança, Portugal

* Author to whom correspondence should be addressed.

Received: 4 May 2011; in revised form: 19 May 2011 / Accepted: 20 May 2011 / Published: 25 May 2011

(This article belongs to the Special Issue Bioactive Compounds)

Download PDF Full-Text [211 KB, uploaded 25 May 2011 15:21 CEST]

Abstract: The use of natural products isolated from mushrooms, included inedible species, against infection, cancer diseases and other oxidative-stress related diseases is one of the cornerstones of modern medicine. In the present work, the antioxidant molecule profiles of inedible mushroom species were evaluated and compared with those of edible species. The order of antioxidant abundance found in inedible wild mushrooms was: phenolics > flavonoids > ascorbic acid > tocopherols > carotenoids, similar to that of edible species. Furthermore the same energetic biomolecules were found including the disaccharide trehalose, the monosaccharide alcohol derivative mannitol and the fatty acids palmitic, oleic and linoleic acids. Fomitopsis pinicola revealed a very high phenolics concentration (388 mg GAE/g extract) and powerful antioxidant properties, mainly reducing power (EC₅₀ value 60 μg/mL similar to the standard Trolox^®). It could find applications in the prevention of free radical-related diseases as a source of bioactive compounds.

Keywords: wild mushrooms; biomolecules; antioxidants; antioxidant activity

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