Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay

Autores
Campi, Michelle; Mancuello, Claudia; Maubet, Yanine; Cristaldo, Enzo; Veloso, Brenda; Ferreira, Francisco; Thornton, Lara; Robledo, Gerardo Lucio
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.
Nas últimas décadas, os cogumelos foram reconhecidos como um recurso importante e os esforços para caracterizar seu potencial para auxiliar a nutrição e a saúde humana aumentaram. Espécimes de Phlebopus beniensis de uma comunidade semiurbana no Paraguai foram analisados quanto às suas propriedades bioquímicas, ao valor nutricional e à toxicidade. A espécie foi identificada por ferramentas morfoanatômicas e moleculares. Análises de antioxidantes por UV-VIS e conteúdo nutricional revelaram que P. beniensis é uma fonte favorável de antioxidantes, proteínas, carboidratos, fibras alimentares e gorduras. A espectrometria por meio de cromatografia gasosaespectrometria de massa (GC-EM) mostrou ainda outros micoquímicos, como os compostos fenólicos, antioxidantes e ácidos graxos específicos, que desempenham importantes papéis biológicos na dieta humana. Aplicando uma estrutura etnomicológica em populações locais paraguaias, também relatamos histórias, conhecimento e uso de P. beniensis na América do Sul entre colonos e povos paraguaios.
Fil: Campi, Michelle. Universidad Nacional de Asunción; Paraguay
Fil: Mancuello, Claudia. Universidad Nacional de Asunción; Paraguay
Fil: Maubet, Yanine. Universidad Nacional de Asunción; Paraguay
Fil: Cristaldo, Enzo. Universidad Nacional de Asunción; Paraguay
Fil: Veloso, Brenda. Universidad Nacional de Asunción; Paraguay
Fil: Ferreira, Francisco. Universidad Nacional de Asunción; Paraguay
Fil: Thornton, Lara. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Robledo, Gerardo Lucio. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Materia
Antioxidant compounds
DPPH radicals
Edible mushrooms
GC-MS
Nutritional characterization
Secondary metabolites
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:11336/238678
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/238678
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from ParaguayPropriedades bioquímicas, nutricionais e toxicológicas da espécie comestível Phlebopus beniensis com notas etnomicológicas do ParaguaiCampi, MichelleMancuello, ClaudiaMaubet, YanineCristaldo, EnzoVeloso, BrendaFerreira, FranciscoThornton, LaraRobledo, Gerardo LucioAntioxidant compoundsDPPH radicalsEdible mushroomsGC-MSNutritional characterizationSecondary metaboliteshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.Nas últimas décadas, os cogumelos foram reconhecidos como um recurso importante e os esforços para caracterizar seu potencial para auxiliar a nutrição e a saúde humana aumentaram. Espécimes de Phlebopus beniensis de uma comunidade semiurbana no Paraguai foram analisados quanto às suas propriedades bioquímicas, ao valor nutricional e à toxicidade. A espécie foi identificada por ferramentas morfoanatômicas e moleculares. Análises de antioxidantes por UV-VIS e conteúdo nutricional revelaram que P. beniensis é uma fonte favorável de antioxidantes, proteínas, carboidratos, fibras alimentares e gorduras. A espectrometria por meio de cromatografia gasosaespectrometria de massa (GC-EM) mostrou ainda outros micoquímicos, como os compostos fenólicos, antioxidantes e ácidos graxos específicos, que desempenham importantes papéis biológicos na dieta humana. Aplicando uma estrutura etnomicológica em populações locais paraguaias, também relatamos histórias, conhecimento e uso de P. beniensis na América do Sul entre colonos e povos paraguaios.Fil: Campi, Michelle. Universidad Nacional de Asunción; ParaguayFil: Mancuello, Claudia. Universidad Nacional de Asunción; ParaguayFil: Maubet, Yanine. Universidad Nacional de Asunción; ParaguayFil: Cristaldo, Enzo. Universidad Nacional de Asunción; ParaguayFil: Veloso, Brenda. Universidad Nacional de Asunción; ParaguayFil: Ferreira, Francisco. Universidad Nacional de Asunción; ParaguayFil: Thornton, Lara. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Robledo, Gerardo Lucio. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaInstituto de Tecnología de Alimentos2023-03info: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/11336/238678Campi, Michelle; Mancuello, Claudia; Maubet, Yanine; Cristaldo, Enzo; Veloso, Brenda; et al.; Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay; Instituto de Tecnología de Alimentos; Brazilian Journal of Food Technology; 26; 3-2023; 1-181981-6723CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/bjft/a/WCsHVtPg6pCnRfbNvKdYVPB/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:12Zoai:ri.conicet.gov.ar:11336/238678instacron: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:34982025-09-03 09:55:12.919CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
Propriedades bioquímicas, nutricionais e toxicológicas da espécie comestível Phlebopus beniensis com notas etnomicológicas do Paraguai
title Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
spellingShingle Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
Campi, Michelle
Antioxidant compounds
DPPH radicals
Edible mushrooms
GC-MS
Nutritional characterization
Secondary metabolites
title_short Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
title_full Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
title_fullStr Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
title_full_unstemmed Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
title_sort Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
dc.creator.none.fl_str_mv Campi, Michelle
Mancuello, Claudia
Maubet, Yanine
Cristaldo, Enzo
Veloso, Brenda
Ferreira, Francisco
Thornton, Lara
Robledo, Gerardo Lucio
author Campi, Michelle
author_facet Campi, Michelle
Mancuello, Claudia
Maubet, Yanine
Cristaldo, Enzo
Veloso, Brenda
Ferreira, Francisco
Thornton, Lara
Robledo, Gerardo Lucio
author_role author
author2 Mancuello, Claudia
Maubet, Yanine
Cristaldo, Enzo
Veloso, Brenda
Ferreira, Francisco
Thornton, Lara
Robledo, Gerardo Lucio
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant compounds
DPPH radicals
Edible mushrooms
GC-MS
Nutritional characterization
Secondary metabolites
topic Antioxidant compounds
DPPH radicals
Edible mushrooms
GC-MS
Nutritional characterization
Secondary metabolites
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.
Nas últimas décadas, os cogumelos foram reconhecidos como um recurso importante e os esforços para caracterizar seu potencial para auxiliar a nutrição e a saúde humana aumentaram. Espécimes de Phlebopus beniensis de uma comunidade semiurbana no Paraguai foram analisados quanto às suas propriedades bioquímicas, ao valor nutricional e à toxicidade. A espécie foi identificada por ferramentas morfoanatômicas e moleculares. Análises de antioxidantes por UV-VIS e conteúdo nutricional revelaram que P. beniensis é uma fonte favorável de antioxidantes, proteínas, carboidratos, fibras alimentares e gorduras. A espectrometria por meio de cromatografia gasosaespectrometria de massa (GC-EM) mostrou ainda outros micoquímicos, como os compostos fenólicos, antioxidantes e ácidos graxos específicos, que desempenham importantes papéis biológicos na dieta humana. Aplicando uma estrutura etnomicológica em populações locais paraguaias, também relatamos histórias, conhecimento e uso de P. beniensis na América do Sul entre colonos e povos paraguaios.
Fil: Campi, Michelle. Universidad Nacional de Asunción; Paraguay
Fil: Mancuello, Claudia. Universidad Nacional de Asunción; Paraguay
Fil: Maubet, Yanine. Universidad Nacional de Asunción; Paraguay
Fil: Cristaldo, Enzo. Universidad Nacional de Asunción; Paraguay
Fil: Veloso, Brenda. Universidad Nacional de Asunción; Paraguay
Fil: Ferreira, Francisco. Universidad Nacional de Asunción; Paraguay
Fil: Thornton, Lara. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Robledo, Gerardo Lucio. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
description In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.
publishDate 2023
dc.date.none.fl_str_mv 2023-03
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/11336/238678
Campi, Michelle; Mancuello, Claudia; Maubet, Yanine; Cristaldo, Enzo; Veloso, Brenda; et al.; Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay; Instituto de Tecnología de Alimentos; Brazilian Journal of Food Technology; 26; 3-2023; 1-18
1981-6723
CONICET Digital
CONICET
url http://hdl.handle.net/11336/238678
identifier_str_mv Campi, Michelle; Mancuello, Claudia; Maubet, Yanine; Cristaldo, Enzo; Veloso, Brenda; et al.; Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay; Instituto de Tecnología de Alimentos; Brazilian Journal of Food Technology; 26; 3-2023; 1-18
1981-6723
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/bjft/a/WCsHVtPg6pCnRfbNvKdYVPB/
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 Instituto de Tecnología de Alimentos
publisher.none.fl_str_mv Instituto de Tecnología de Alimentos
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 13.13397

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