Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests

Autores
Rugolo, Maximiliano; Mascoloti Spréa, Rafael; Dias, Maria Inês; Pires, Tânia C. S. P.; Añibarro Ortega, Mikel; Barroetaveña, Carolina; Caleja, Cristina; Barros, Lillian
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Nothofagus 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 (C. magellanicus) and 89.70 g/100 g dw (F. antarctica). Significantly higher values were found for total fat in G. gargal (5.90 g/100 g dw) followed by A. vitellinus (4.70 g/100 g dw); for crude protein in L. perlatum (36.60 g/100 g dw) followed by L. nuda (30.30 g/100 g dw); and for energy in G. gargal (398 Kcal/100g) and C. hariotii (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria. This is the first time that a study was carried out on the chemical composition of G. sordulenta, C. xiphidipus, F. pumiliae, and L. perlatum. 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.
Fil: Rugolo, Maximiliano. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina
Fil: Mascoloti Spréa, Rafael. Instituto Politécnico de Bragança; Portugal
Fil: Dias, Maria Inês. Instituto Politecnico de Braganca; Portugal
Fil: Pires, Tânia C. S. P.. Instituto Politecnico de Braganca; Portugal
Fil: Añibarro Ortega, Mikel. Instituto Politecnico de Braganca; Portugal
Fil: Barroetaveña, Carolina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Caleja, Cristina. Instituto Politecnico de Braganca; Portugal
Fil: Barros, Lillian. Instituto Politecnico de Braganca; Portugal
Materia
ANTIMICROBIAL ACTIVITY
ANTIOXIDANT PROPERTIES
FUNCTIONAL FOOD
METABOLITES
NON-TIMBER FOREST PRODUCTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/223884
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/223884
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian ForestsRugolo, MaximilianoMascoloti Spréa, RafaelDias, Maria InêsPires, Tânia C. S. P.Añibarro Ortega, MikelBarroetaveña, CarolinaCaleja, CristinaBarros, LillianANTIMICROBIAL ACTIVITYANTIOXIDANT PROPERTIESFUNCTIONAL FOODMETABOLITESNON-TIMBER FOREST PRODUCTShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Nothofagus 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 (C. magellanicus) and 89.70 g/100 g dw (F. antarctica). Significantly higher values were found for total fat in G. gargal (5.90 g/100 g dw) followed by A. vitellinus (4.70 g/100 g dw); for crude protein in L. perlatum (36.60 g/100 g dw) followed by L. nuda (30.30 g/100 g dw); and for energy in G. gargal (398 Kcal/100g) and C. hariotii (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria. This is the first time that a study was carried out on the chemical composition of G. sordulenta, C. xiphidipus, F. pumiliae, and L. perlatum. 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.Fil: Rugolo, Maximiliano. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; ArgentinaFil: Mascoloti Spréa, Rafael. Instituto Politécnico de Bragança; PortugalFil: Dias, Maria Inês. Instituto Politecnico de Braganca; PortugalFil: Pires, Tânia C. S. P.. Instituto Politecnico de Braganca; PortugalFil: Añibarro Ortega, Mikel. Instituto Politecnico de Braganca; PortugalFil: Barroetaveña, Carolina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Caleja, Cristina. Instituto Politecnico de Braganca; PortugalFil: Barros, Lillian. Instituto Politecnico de Braganca; PortugalMDPI2022-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/223884Rugolo, Maximiliano; Mascoloti Spréa, Rafael; Dias, Maria Inês; Pires, Tânia C. S. P.; Añibarro Ortega, Mikel; et al.; Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests; MDPI; Foods; 11; 21; 11-2022; 1-182304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/foods11213516info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:44:08Zoai:ri.conicet.gov.ar:11336/223884instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:44:08.803CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
spellingShingle Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
Rugolo, Maximiliano
ANTIMICROBIAL ACTIVITY
ANTIOXIDANT PROPERTIES
FUNCTIONAL FOOD
METABOLITES
NON-TIMBER FOREST PRODUCTS
title_short Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_full Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_fullStr Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_full_unstemmed Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
title_sort Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
dc.creator.none.fl_str_mv Rugolo, Maximiliano
Mascoloti Spréa, Rafael
Dias, Maria Inês
Pires, Tânia C. S. P.
Añibarro Ortega, Mikel
Barroetaveña, Carolina
Caleja, Cristina
Barros, Lillian
author Rugolo, Maximiliano
author_facet Rugolo, Maximiliano
Mascoloti Spréa, Rafael
Dias, Maria Inês
Pires, Tânia C. S. P.
Añibarro Ortega, Mikel
Barroetaveña, Carolina
Caleja, Cristina
Barros, Lillian
author_role author
author2 Mascoloti Spréa, Rafael
Dias, Maria Inês
Pires, Tânia C. S. P.
Añibarro Ortega, Mikel
Barroetaveña, Carolina
Caleja, Cristina
Barros, Lillian
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ANTIMICROBIAL ACTIVITY
ANTIOXIDANT PROPERTIES
FUNCTIONAL FOOD
METABOLITES
NON-TIMBER FOREST PRODUCTS
topic ANTIMICROBIAL ACTIVITY
ANTIOXIDANT PROPERTIES
FUNCTIONAL FOOD
METABOLITES
NON-TIMBER FOREST PRODUCTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Nothofagus 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 (C. magellanicus) and 89.70 g/100 g dw (F. antarctica). Significantly higher values were found for total fat in G. gargal (5.90 g/100 g dw) followed by A. vitellinus (4.70 g/100 g dw); for crude protein in L. perlatum (36.60 g/100 g dw) followed by L. nuda (30.30 g/100 g dw); and for energy in G. gargal (398 Kcal/100g) and C. hariotii (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria. This is the first time that a study was carried out on the chemical composition of G. sordulenta, C. xiphidipus, F. pumiliae, and L. perlatum. 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.
Fil: Rugolo, Maximiliano. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina
Fil: Mascoloti Spréa, Rafael. Instituto Politécnico de Bragança; Portugal
Fil: Dias, Maria Inês. Instituto Politecnico de Braganca; Portugal
Fil: Pires, Tânia C. S. P.. Instituto Politecnico de Braganca; Portugal
Fil: Añibarro Ortega, Mikel. Instituto Politecnico de Braganca; Portugal
Fil: Barroetaveña, Carolina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Caleja, Cristina. Instituto Politecnico de Braganca; Portugal
Fil: Barros, Lillian. Instituto Politecnico de Braganca; Portugal
description Nothofagus 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 (C. magellanicus) and 89.70 g/100 g dw (F. antarctica). Significantly higher values were found for total fat in G. gargal (5.90 g/100 g dw) followed by A. vitellinus (4.70 g/100 g dw); for crude protein in L. perlatum (36.60 g/100 g dw) followed by L. nuda (30.30 g/100 g dw); and for energy in G. gargal (398 Kcal/100g) and C. hariotii (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria. This is the first time that a study was carried out on the chemical composition of G. sordulenta, C. xiphidipus, F. pumiliae, and L. perlatum. 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/223884
Rugolo, Maximiliano; Mascoloti Spréa, Rafael; Dias, Maria Inês; Pires, Tânia C. S. P.; Añibarro Ortega, Mikel; et al.; Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests; MDPI; Foods; 11; 21; 11-2022; 1-18
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/223884
identifier_str_mv Rugolo, Maximiliano; Mascoloti Spréa, Rafael; Dias, Maria Inês; Pires, Tânia C. S. P.; Añibarro Ortega, Mikel; et al.; Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests; MDPI; Foods; 11; 21; 11-2022; 1-18
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11213516
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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