Phenolic, Polysaccharidic, and Lipidic Fractions of Mushrooms from Northeastern Portugal: Chemical Compounds with Antioxidant Properties

• Published in: Journal of agricultural and food chemistry Vol. 60; no. 18; pp. 4634 - 4640
• Main Authors: Heleno, Sandrina A, Barros, Lillian, Martins, Anabela, Queiroz, Maria João R. P, Santos-Buelga, Celestino, Ferreira, Isabel C. F. R
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 09-05-2012
• Subjects: acids; Agaricales - chemistry; Antineoplastic Agents - analysis; Antineoplastic Agents - chemistry; Antineoplastic Agents - pharmacology; antioxidant activity; Antioxidants - analysis; Antioxidants - chemistry; Antioxidants - pharmacology; arabinose; Basidiomycota - chemistry; Biological and medical sciences; Biological Products - chemistry; Biological Products - pharmacology; brain; chemical composition; Cinnamates - analysis; Cinnamates - pharmacology; Coprinopsis; diet; Drug Discovery; Food industries; free radical scavengers; fructose; Fruit and vegetable industries; fucose; Fundamental and applied biological sciences. Psychology; gamma-tocopherol; glucose; humans; hydrolysis; Lactarius; lipid peroxidation; Lipid Peroxidation - drug effects; Lipids - analysis; Lipids - pharmacology; maltose; mannitol; mushrooms; phenolic compounds; Phenols - analysis; Phenols - pharmacology; polysaccharides; Polysaccharides - analysis; Polysaccharides - pharmacology; Portugal; rhamnose; sucrose; trehalose; xylose; Portugal; Europe; phenolic fraction; lipidic fraction; polysaccharidic fraction; antioxidant properties; wild mushrooms; Fungi; Chemical compound; Phenols; S: wild mushrooms; Chemical properties; Antioxidant; Edible fungi
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf300739m

Mushrooms do not constitute a significant portion of the human diet, but their consumption continues to increase due to their functional benefits and presence of bioactive compounds. Some of those compounds can be found in the phenolic, polysaccharidic, and lipidic fractions of edible and inedible species. Herein, those fractions of five wild mushrooms (Coprinopsis atramentaria, Lactarius bertillonii, Lactarius vellereus, Rhodotus palmatus, and Xerocomus chrysenteron) from northeastern Portugal were studied for their chemical composition and antioxidant properties. Protocatechuic, p-hydroxybenzoic, p-coumaric, and cinnamic acids were found in the phenolic fraction; rhamnose, xylose, fucose, arabinose, fructose, glucose, manose, mannitol, sucrose, maltose, and trehalose were quantified in polysaccharidic fraction; and linoleic and stearic (only in Lactarius sp.) acids, and β- and γ-tocopherols were the main compounds in the lipidic fraction. C. atramentaria and X. chrysenteron phenolic fractions gave the highest free radical scavenging activity, reducing properties, and lipid peroxidation inhibition in brain homogenates, which is in agreement with its highest content in total phenolics. Furthermore, among the polysaccharidic fractions C. atramentaria also gave the highest antioxidant activity, which is in agreement with its highest total polysaccharides content and sugars obtained after hydrolysis.