Nutritional and Biochemical Profiling of Leucopaxillus candidus Bres. Singer Wild MushroomReport as inadecuate




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1

Centro de Investigação de Montanha CIMO, ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, Bragança 5301-855, Portugal

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School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Ap. 1172, Bragança 5301-855, Portugal





*

Authors to whom correspondence should be addressed.



Academic Editor: Derek J. McPhee

Abstract The wild mushroom Leucopaxillus candidus Bres. Singer was studied for the first time to obtain information about its chemical composition, nutritional value and bioactivity. Free sugars, fatty acids, tocopherols, organic and phenolic acids were analysed by chromatographic techniques coupled to different detectors. L. candidus methanolic extract was tested regarding antioxidant potential reducing power, radical scavenging activity and lipid peroxidation inhibition. L. candidus was shown to be an interesting species in terms of nutritional value, with high content in proteins and carbohydrates, but low fat levels, with the prevalence of polyunsaturated fatty acids. Mannitol was the most abundant free sugar and β-tocopherol was the main tocopherol isoform. Other compounds detected were oxalic and fumaric acids, p-hydroxybenzoic and cinnamic acids. The methanolic extract revealed antioxidant activity and did not show hepatoxicity in porcine liver primary cells. The present study provides new information about L. candidus. View Full-Text

Keywords: Leucopaxillus candidus; wild mushroom; chemical composition; antioxidant activity Leucopaxillus candidus; wild mushroom; chemical composition; antioxidant activity





Author: Vanessa Vieira 1,2, Lillian Barros 1,* , Anabela Martins 2 and Isabel C. F. R. Ferreira 1,2,*

Source: http://mdpi.com/



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