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Molecules 2018, 23(12), 3272; https://doi.org/10.3390/molecules23123272

Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms

1
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
2
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
3
Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary, Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
*
Author to whom correspondence should be addressed.
Academic Editors: Natália Martins and Gertjan van Dijk
Received: 20 November 2018 / Revised: 3 December 2018 / Accepted: 9 December 2018 / Published: 11 December 2018
(This article belongs to the Special Issue Bioactive Plant Compounds for Sustainable Health)
Full-Text   |   PDF [988 KB, uploaded 11 December 2018]   |  

Abstract

This study aimed to determine the chemical composition, fatty acids, volatile profile and phenolic compounds profiles from five wild edible mushrooms (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, Lactarius piperatus) from Romania. The results indicated that the dried fruiting bodies of selected mushrooms were rich in proteins (36.24 g/100 g dw-Boletus edulis) and carbohydrates (62.45 g/100 g dw-Lactarius piperatus). 4-Hydroxybenzoic acid and cinnamic acid, were the main phenolic compound present in all selected species. Additionally, the fatty acid pattern included polyunsaturated acids in more than 60% of all fatty acids followed by monounsaturated fatty acids (30%). For the studied mushroom samples, the main volatile compounds identified by the gas chromatography-mass spectrometry were hexanal, benzaldehyde and dodecanoic acid. According to the obtained results, the fruiting bodies of selected Romanian mushrooms are a rich source of bioactive molecules indicating that they may be further exploited as functional ingredients in the composition of innovative food products. View Full-Text
Keywords: mushrooms; chemical compounds; fatty acid; volatile profile; phenolic compounds mushrooms; chemical compounds; fatty acid; volatile profile; phenolic compounds
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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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Fogarasi, M.; Socaci, S.A.; Dulf, F.V.; Diaconeasa, Z.M.; Fărcaș, A.C.; Tofană, M.; Semeniuc, C.A. Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms. Molecules 2018, 23, 3272.

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