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Molecules 2016, 21(2), 246;

Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential

Mountain Research Center (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Apartado 1172, Bragança 5301-855, Portugal
Dpto. Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n, Madrid E-28040, Spain
i3S - Instituto de Investigação e Inovação em Saúde da Universidade do Porto, Rua Alfredo Allen, 208, Porto 4200-135, Portugal
Cancer Drug Resistance Group, Institute of Molecular Pathology and Immunology of the University of Porto, IPATIMUP, Rua Júlio Amaral de Carvalho, 45, Porto 4200-135, Portugal
Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy of the University of Porto, Rua de Jorge Viterbo Ferreira 228, Porto 4050-313, Portugal
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 21 December 2015 / Revised: 7 February 2016 / Accepted: 18 February 2016 / Published: 20 February 2016
(This article belongs to the Section Natural Products Chemistry)
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This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources—their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties. View Full-Text
Keywords: chemical profile; nutritional value; nutraceuticals; bioactive compounds; antioxidant potential chemical profile; nutritional value; nutraceuticals; bioactive compounds; antioxidant potential

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Reis, F.S.; Barros, L.; Martins, A.; Vasconcelos, M.H.; Morales, P.; Ferreira, I.C.F.R. Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential. Molecules 2016, 21, 246.

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