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Molecules 2016, 21(9), 1201;

Chemical and Antioxidant Properties of Wild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina

Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259, Km 4, Esquel 9200, Chubut, Argentina
Facultad de Ingeniería, Universidad Nacional de la Patagonia S.J. Bosco, Ruta 259, Km 4, Esquel 9200, Chubut, Argentina
Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Av. Rivadavia 1917, C1033AAJ, CABA, Argentina
MountainResearch Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
Laboratory of Separation and Reaction Engineering–Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal
Authors to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 18 August 2016 / Revised: 31 August 2016 / Accepted: 6 September 2016 / Published: 8 September 2016
(This article belongs to the Collection Bioactive Compounds)
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This study addresses issues regarding chemical and bioactive properties of nine wild edible mushrooms from native Nothofagus forest from Patagonia, Argentina. Macronutrients, sugars, fatty acids, tocopherols, organic acids, phenolic compounds and antioxidant properties were determined. Protein was found in high levels and varied between 3.35 g/100 g dw in Cyttaria hariotii and 22.29 g/100 g dw in Lepista nuda. All of them presented mannitol and trehalose as main sugars. Mannitol was significantly higher in Ramaria patagonica, although absent in Fistulina endoxantha, whereas trehalose predominated in Aleurodiscus vitellinus, Hydropus dusenii, Cortinarius magellanicus, C. hariotii, Grifola gargal and L. nuda, ranging from 1.15 to 10.26 g/100 g dw; it was absent in R. patagonica. The major fatty acid found was linoleic acid, followed by oleic acid and palmitic acid. All species presented oxalic and fumaric acids, while some also had malic, quinic and citric acids. Tocopherols composition was variable. Cortinarius magellanicus presented significantly higher contents of both α-tocopherol and β-tocopherol. R. patagonica presented the best results in all the antioxidant activity assays (EC50 values ≤ 1 mg/mL) and the highest content of phenolic compounds presenting gallic, p-hydroxybenzoic, p-coumaric and cinnamic acids. This study constitutes the first report on chemical composition and nutritional value of most of these edible mushroom species. Furthermore, it provides important information necessary to characterize and define the use of these species as gastronomic delicacies, functional foods and sources of bioactive compounds. View Full-Text
Keywords: macrofungi; nutrients; nutritional value; phenolic compounds; antioxidant macrofungi; nutrients; nutritional value; phenolic compounds; antioxidant

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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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Toledo, C.V.; Barroetaveña, C.; Fernandes, Â.; Barros, L.; Ferreira, I.C.F.R. Chemical and Antioxidant Properties of Wild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina. Molecules 2016, 21, 1201.

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