From famine plants to tasty and fragrant spices: Three Lamiaceae of general dietary relevance in traditional cuisine of Trás-os-Montes (Portugal)

The chemical composition and nutritional value of three Lamiaceae often used as spices in Portuguese traditional cuisine: Ground ivy (Glechoma hederaceae L.), oregano (Origanum vulgare subsp. virens (Hoffmanns. & Link) Ietswaart) and mastic thyme (Thymus mastichina L.) were determined. Chemical composition evaluation included moisture, total fat content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile revealed that these spices are rich sources of carbohydrates and that an edible portion of 100 g assures, on average, 161 Kcal. The composition in individual sugars was determined by high performance liquid chromatography coupled to a refraction index detector (HPLC/RID), being this methodology completely validated. All the compounds were separated in a period of time of 15 min; the method used proved to be sensitive, reproducible and accurate. Fructose, glucose, sucrose and raffinose were the most abundant sugars. The analysis of fatty acid composition, performed by gas chromatography coupled to a flame ionization detector (GC/FID), allowed the quantification of twenty two fatty acids. Polyunsaturated fatty acids and, in particular, α-linolenic and linoleic acids, were predominant.     

Chemical composition and non-volatile components of Croatian wild edible mushrooms

The chemical composition (dry matter, crude protein, crude fat, total carbohydrates, and ash) and non-volatile components content (soluble sugars, free amino acids, and 5′-nucleotides) of 10 popular Croatian wild edible mushroom species (Agaricus campestris, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus cornucopioides, Entoloma clypeatum, Flammulina velutipes, Macroleptiota procera, Morchella elata, and Pleurotus ostreatus) were determined. All investigated mushrooms were found to be good sources of proteins and total carbohydrates, with contents varying in the ranges of 27.95–38.89, and 42.62–66.78 g/100 g, respectively. In addition, the fat contents were very low 1.34–6.45 g/100 g. B. edulis (19.87 mg/g) showed the highest concentration of essential amino acids and M. elata (14.25 mg/g) the lowest concentration. Monosodium glutamate-like components and total flavour 5′-nucleotides were the highest in C. cornucopioides (45.85 and 13.88 mg/g, respectively), and lowest in F. velutipes (7.63 and 1.05 mg/g, respectively). Equivalent umami concentration values in 10 Croatian wild edible mushrooms ranged from 73.78 to 1186.45 g MSG/100 g dry weight, and overall, all these mushrooms possessed highly umami taste.     

Chemical composition and nutritional value of European species of wild growing mushrooms: A review

Numerous species of wild growing mushrooms are widely consumed as a delicacy in central and eastern Europe. Credible evaluation of their nutritional value has so far been limited due to fragmentary knowledge of their composition and mainly due to the very limited information on the availability of their constituents. Dry matter content is usually about 100 g kg⁻¹. Structural polysaccharides and proteins comprise the main components of dry matter, while the lipid content is low. Chitin, glycogen, mannitol and trehalose are typical carbohydrate constituents. The proportion of essential amino acids is nutritionally favourable, while the content of n−3 fatty acid is negligible. Low energy, high proportion of indigestible fibre, specific β-glucans and antioxidative and flavour constituents provoke the increasing interest of both researchers and consumers. The ability of some species to accumulate several detrimental trace elements and radiocaesium, and occurrence of detrimental constituents in edible mushrooms are also briefly reviewed.     

Comparison of free amino acid,carbohydrates concentrations in Korean edible and medicinal mushrooms

Ten popular species of both edible and medicinal Korean mushrooms were analysed for their free amino acids and disaccharides. The average total free amino acid concentration was 120.79 mg g⁻¹ in edible mushrooms and 61.47 mg g⁻¹ in medicinal mushrooms, respectively. The average total of free amino acids for all mushrooms, edible mushrooms and medicinal mushrooms was 91.13 mg g⁻¹. Agaricus blazei (227.00 mg g⁻¹) showed the highest concentration of total free amino acids; on the other hand, Inonotus obliquus (2.00 mg g⁻¹) showed the lowest concentration among the 10 species of mushrooms. The average total carbohydrates concentration was 46.67 mg g⁻¹ in the 10 species of mushrooms, where the edible mushrooms contained 66.68 mg g⁻¹ and the medicinal mushrooms contained 26.65 mg g⁻¹. The carbohydrates constituents of the 10 mushroom species were mainly mannose (36.23%), glucose (34.70%), and xylose (16.83%).     

Analytical Methods Applied to the Chemical Characterization and Antioxidant Properties of Three Wild Edible Mushroom Species from Northeastern Portugal

The chemical composition and the antioxidant potential of three species of wild mushrooms from Northeastern Portugal, namely Agaricus albertii, Agaricus urinascens var. excellens, and Pleurotus eryngii, were compared. Standard procedures were followed in the nutritional value evaluation, while chromatographic procedures were used to analyze free sugars, fatty acids, tocopherols, phenolic compounds, and organic acids. To assess the antioxidant potential, reducing power, radical-scavenging activity, and lipid peroxidation inhibition were evaluated. P. eryngii revealed the highest levels of macronutrients, except proteins, as also the highest sugars, tocopherols, and monounsaturated fatty acids contents. A. albertii and A. urinascens var. excellens showed similar macronutrients composition. However, A. albertii revealed the highest content in PUFA and phenolic compounds. P. eryngii revealed the highest reducing power and radical-scavenging activity and A. albertii the highest lipid peroxidation inhibition. This study provides a detailed chemical characterization and antioxidant potential evaluation of three species of wild mushrooms from Portugal not yet previously reported. Thus, this work intended to contribute to the increase of information concerning species of edible mushrooms (directed to the scientific community and general population) as well as contribute to the conservation of these resources as sources of compounds of interest.     

Nonvolatile taste components,nutritional values,bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms

The chemical compositions, nonvolatile taste components and nutritional compounds of three wild edible Chanterelle mushrooms (C. cibarius Fr (CcF), C. cinnabarinus schwein (CcS) and C. tubaeformis Fr (CtF)) were evaluated. Results showed Chanterelle mushrooms were good sources of proteins and carbohydrates with low energy. CcS was rich in trehalose in free sugars and glucose in soluble sugars. Monosodium glutamate‐like free amino acids and flavour 5′‐nucleotides indicated Chanterelle mushrooms had good taste. Based on their amino acids compositions and nutrition evaluations, CcF, CcS and CtF were significant sources of amino acids and protein. CtF showed better protein quality than CcF and CcS. Stearic and oleic acids showed high contents in three mushrooms, and higher unsaturated fatty acids were found in CcF. Three mushrooms had high contents of K, Ca and Mg, and low content of Na. Organic acid and phenolic acids of three mushrooms were identified, and antioxidant activities were evaluated.     

Effects of trophism on nutritional and nutraceutical potential of wild edible mushrooms

Consumption of wild growing mushrooms has been preferred to eating of cultivated fungi in many countries of central and Eastern Europe. Nevertheless, the knowledge of the nutritional value of wild growing mushrooms is limited. The present study reports the effects of trophism on mushrooms nutritional and nutraceutical potential. In vitro antioxidant properties of five saprotrophic (Calvatia utriformis, Clitopilus prunulus, Lycoperdon echinatum, Lyophyllum decastes, and Macrolepiota excoriata) and five mycorrhizal (Boletus erythropus, Boletus fragrans, Hygrophorus pustulatus, Russula cyanoxantha, and Russula olivacea) wild edible mushrooms were accessed and compared to individual compounds identified by chromatographic techniques. Mycorrhizal species revealed higher sugars concentration (16-42 g/100 g dw) than the saprotrophic mushrooms (0.4-15 g/100 g). Furthermore, fructose was found only in mycorrhizal species (0.2-2 g/100 g). The saprotrophic L. decastes, and the mycorrhizal species B. erythropus and B. fragrans gave the highest antioxidant potential, mainly due to the contribution of polar antioxidants such as phenolics and sugars. The bioactive compounds found in wild mushrooms give scientific evidence to traditional edible and medicinal uses of these species.     

Protective effect of two edible mushrooms against oxidative cell damage and their phenolic composition

The aim of the study was to investigate phenolic composition, antioxidative, protective and cytotoxic effects of Pleurotus eryngii and Auricularia auricula-judae. Analysis of phenolic compounds in these edible mushrooms species has been carried out by high-performance liquid chromatography (HPLC). Protective effect of these mushrooms on H₂O₂ induced oxidative cell damage was determined by using MTT (3-(4,5-Dimethylthiazole-2-yl)-2,5-diphenyltetrazolium bromide, a yellow tetrazole) assay. Antioxidant activities of the mushrooms extracts were evaluated by using complementary in vitro assays. In addition, the measurement of total antioxidant compounds in the extracts was carried out. All the extracts exhibited protective effect against H₂O₂ induced oxidative cell damage but the highest activity was observed for A. auricula-judae aqueous extract (89.5 ± 1.8% cell viability at 0.1 mg/ml). P. eryngii methanolic extract showed the highest ferrous iron chelating ability (IC₅₀ = 0.42 ± 0.03 mg/ml). A. auricula-judae extracts (at concentration of 0.025–0.100 mg/ml) were not toxic to baby hamster kidney fibroblast cell line (BHK 21). These results suggest that these mushrooms may be used as a potential source of natural antioxidants for food supplementation or in the development of nutraceuticals.     

Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract,infusion and decoction

Medicinal plants used in folk medicine are being increasingly studied and used on pharmaceutical, food and nutraceutical fields. Herein, wild and commercial samples of Achillea millefolium L. (yarrow) were chemically characterized with respect to their macronutrients, free sugars, organic acids, fatty acids and tocopherols. Furthermore, in vitro antioxidant properties (free radicals scavenging activity, reducing power and lipid peroxidation inhibition) and antitumour potential (against breast, lung, cervical and hepatocellular carcinoma cell lines) of their methanolic extract, infusion and decoction (the most consumed forms) was evaluated and compared to the corresponding phenolic profile obtained by high performance liquid chromatography and mass spectrometry. Data obtained showed that the chemical profiles of wild and commercial samples, and also their methanolic extract, infusion and decoction were similar, varying only in the quantities found. Commercial yarrow have higher content of fat and saturated fatty acids, proteins, ash, energy value, sugars and flavonoids, while the wild sample revealed higher levels of carbohydrates, organic acids, unsaturated fatty acids, tocopherols and phenolic acids. The heterogeneity among the antioxidant and antitumour results of the samples and some low correlations with total phenolic compounds indicates that specific compounds, rather than the totality of them, are involved in the bioactive properties of samples.     

Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes

Several mushroom species have been pointed out as sources of antioxidant compounds, in addition to their important nutritional value. Agaricus blazei and Lentinus edodes are among the most studied species all over the world, but those studies focused on their fruiting bodies instead of other presentations, such as powdered preparations, used as supplements. In the present work the chemical composition (nutrients and bioactive compounds) and antioxidant activity (free radical scavenging activity, reducing power and lipid peroxidation inhibition) of dried powder formulations of the mentioned mushroom species (APF and LPF, respectively) were evaluated. Powder formulations of both species revealed the presence of essential nutrients, such as proteins, carbohydrates and unsaturated fatty acids. Furthermore, they present a low fat content (<2 g/100 g) and can be used in low-calorie diets, just like the mushrooms fruiting bodies. APF showed higher antioxidant activity and higher content of tocopherols and phenolic compounds (124 and 770 μg/100 g, respectively) than LPF (32 and 690 μg/100 g). Both formulations could be used as antioxidant sources to prevent diseases related to oxidative stress.     

Targeted metabolites analysis in wild Boletus species

In European countries, the edible mushrooms from the Boletus genus are the most frequently harvested of all the forest species gathered in the wild. Their popularity is mainly due to their sensory qualities, in particular aroma, taste and texture. In the present work, a targeted metabolites analysis was performed in six wild Boletus species. The analysis of primary metabolites revealed proteins, carbohydrates, fatty acids, mainly linoleic acid, sugars, mainly mannitol and trehalose, and vitamins (tocopherols and ascorbic acid). Secondary metabolites, such as phenolic acids, were also identified and quantified, and correlated to Boletus antioxidant properties including free radical scavenging activity, reducing power and lipid peroxidation inhibition. As a source of these important metabolites, the edible Boletus spp. could be directly used in the human diet as health foods, taking advantage on the synergistic and/or additive effects of all the antioxidants present, while inedible species could represent a source of extractable phenolic compounds to be used as additives in the food industry or as components in pharmaceutical and cosmetic formulations.     

Selenium contents of Portuguese commercial and wild edible mushrooms

The selenium contents of 66 mushroom samples, wild growing or commercially available in Portugal, fresh, canned or dried, were determined. The samples consisted of 18 mushroom species, mainly selected in accordance with their availability and consumer preference. The selenium contents varied considerably between different mushroom species. The highest selenium contents were found in the wild species Boletus aestivalis (48.5 mg/kg dry weight, DW), Boletus pinophilus (19.9 mg/kg DW), Boletus edulis (14.9 mg/kg DW), Boletus aereus (12.3 mg/kg DW), Boletus fragans and Boletus spretus (∼2 mg/kg DW). Other mushrooms having considerable selenium contents included Marasmius oreades (1.5 mg/kg DW), Agaricus bisporus “Portobello” (1.25 mg/kg DW), A. bisporus (1.0 mg/kg DW) and Russula cyanoxantha (0.72 mg/kg DW). The selenium contents of these mushrooms are sufficient to provide nutritionally significant amounts in relation to the total daily intake of selenium. Other edible mushrooms, such as Lentinula edodes, Pleurotus ostreatus, Cantharellus cibarius,Craterellus cornucopioides and Lepista nuda, contained only small amounts of selenium. The importance of these mushrooms as a source of selenium is therefore marginal.     

Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)

Chinese mitten crab (Eriocheir sinensis) was analyzed for proximate composition, minerals, amino acids and fatty acid composition, and also evaluated for nutritional quality. The yields of crab meat and edible viscera were 24.2% and 9.2%, respectively. The crab meat contained 18.9% crude protein. About 80% of the protein resided in the crab meat portion, while about 90% of the fat was in the viscera. Chinese mitten crab was an excellent source of minerals, particularly zinc, iron, copper and phosphorus. The crab protein contained high amounts of glutamic acid (151 mg/g), aspartic acid (99 mg/g), arginine (99 mg/g), lysine (81 mg/g) and leucine (77 mg/g), and it was a high quality protein with well-balanced essential amino acid compositions. Twenty six fatty acids were found in the crab oil. The monounsaturated fatty acids were predominant with a percentage of 49.8. Oleic acid (18:1) was the dominant fatty acid, followed by palmitoleic acid (16:1), palmitic acid (16:0) and linoleic acid (18:2n − 6); and the percentages were 31.0, 14.3, 14.2 and 11.9, respectively. The ratio of n − 6/n − 3 polyunsaturated fatty acids (PUFAs) was 2.2, and this is a n − 3 PUFA-rich food. In short, the results showed that Chinese mitten crab is a nutritious food.     

Chemical composition and antioxidant activity of Gaylussacia brasiliensis (camarinha) grown in Brazil

This paper presents the centesimal and mineral composition, fatty acid profile of the lipidic fraction, phenolic and anthocyanin contents, and antioxidant activity of Gaylussacia brasiliensis fruit. The results indicated the following composition: moisture (81.30%), lipids (0.62%), proteins (0.56%), carbohydrates (10.74%), dietary fiber (6.53%), and ash (0.25%). The main elements comprising the mineral composition were K, Mg, Ca, and Fe. The fatty acid composition was characterized by a high content of polyunsaturated fatty acids (62.2%) and a high PUFA/SFA ratio (2.92). The G. brasiliensis fruit contained considerable amounts of phenolics (492.87 mgAG/100 g) and anthocyanins (240.43 mg/100 g), which contribute to its high antioxidant activity. This study highlights the potential of this fruit as an important source of both nutritional and bioactive compounds available in the native Brazilian flora.     

The nutritional composition of fennel (Foeniculum vulgare): Shoots, leaves, stems and inflorescences

The chemical composition and the nutritional value of different parts of Foeniculum vulgare (fennel): shoots, leaves, stems and inflorescences, were determined. The evaluation of chemical composition included the determination of moisture, total fat, crude protein, ash, carbohydrates, and nutritional value. The composition in individual sugars was determined, being fructose and glucose the most abundant sugars. The analysis of fatty acid composition, allowed the quantification of twenty one fatty acids. Polyunsaturated fatty acids were the main group in all the fennel parts; linoleic acid predominated in shoots, stems and inflorescences, while α-linolenic acid predominated in leaves. The higher levels of ω-3 fatty acids found in leaves contributed to its lowest ratio of ω-6 to ω-3 fatty acids. Also, the lower levels of ω-3 fatty acids found in inflorescences contributed to its highest ratio of ω-6 to ω-3 fatty acids.     

Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. There has been extensive research on finding the most appropriate technology for mushrooms preservation and a particular interest arises for wild species. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products. Herein, the effects of gamma irradiation on Lactarius deliciosus (L. ex Fr.) S. F. Gray chemical composition and antioxidant activity were evaluated in samples submitted to different storage periods (0, 4 and 8 days) at 4 °C. The irradiation treatments were performed in a Co-60 experimental equipment. Nutritional value was accessed by macronutrients analysis and determination of energetic value; fatty acid, sugar and tocopherol profiles were determined by gas chromatography–flame ionization detector, high-performance liquid chromatography (HPLC) refractive index and HPLC fluorescence, respectively. The antioxidant activity was evaluated through radical scavenging activity, reducing power, lipid peroxidation inhibition and phenolics content. The obtained data show that, until 1 kGy, gamma irradiation might provide a useful alternative to ensure the quality and extend the life of mushrooms, since its effects on macronutrients, energetic value, tocopherols and antioxidant activity EC₅₀ values were less significant than the changes caused by storage time. Moreover, the chemical and nutritional composition was similar in irradiated and non-irradiated L. deliciosus samples.     

Strawberry-tree,blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties

The chemical composition and biological properties of three wild fruits (strawberry-tree berries, sloes and dog rose hips) were evaluated, in order to valorise these products as sources of nutrients and nutraceuticals. The analysed fruits contain very useful bioactive phytochemicals such as phenolics, vitamins (ascorbic acid and tocopherols) and carotenoids. All the samples proved to have antioxidant activity (measured by four different in vitro assays) being more significant for rose fruits (EC₅₀ values lower than 90 μg/ml). The combination of bioactive compounds and rich nutritional composition (high contents in carbohydrates, low contents in fat with the precious contribution of polyunsaturated fatty acids, precursors of omega-3 and omega-6 fatty acids) of the studied wild fruits make them a very special food. .     

Evaluation of nutritional and nutraceutical potentials of three wild edible mushrooms from Similipal Biosphere Reserve,Odisha, India

A variety of edible mushrooms are growing in Similipal Biosphere Reserve (SBR), some of which are used as ethno-medicine by indigenous tribals. In the present study, three wild edible mushrooms viz., Russula vesca, Russula delica and Termitomyces eurrhizus of SBR were analyzed for their nutritional and mineral contents along with antioxidant and antibacterial potential. The results showed that these three mushrooms are rich sources of nutrients (protein, carbohydrate, starch, reducing sugars and low fats), micronutrients (vitamins and carotenoids) and minerals (P, K, Mn, Co, Ni, Cd, Fe) with promising bioactive properties (antioxidant and antibacterial potentials). In general, these mushrooms revealed high amounts of proteins (22.82–35.17 g/100 g) and carbohydrates (45.68–63.27 g/100 g) and low contents in fats (2.03–4.62 g/100 g), while micronutrients (vitamins and carotenoids) and minerals were present in significant amounts. The antioxidant potentials of three different solvent extracts (ethanol, methanol and aqueous) of studied wild mushrooms showed strong antioxidant properties (ABTS, DPPH, H₂O₂ and metal chelating activities) with scavenging potential up to 89 % at concentration 100 μg/ml. Total phenol content was found between 21.92–41.99 mg catechol/g extract and flavonoid 2.53–7.52 mg quercetin/g extract. The studied mushrooms possess moderate antibacterial properties with zones of inhibition ranging from 13 to 30 mm against six human pathogenic bacteria which are comparable with Amphoxyllin standard. Being a source of nutrients and molecules with medicinal potential, the studied mushrooms can be used in human diet as nutraceuticals/functional foods for maintaining and promoting health, longevity and life quality.     

Nutritional value and metal content of wild edible mushrooms collected from West Macedonia and Epirus,Greece

Ten wild edible mushroom species (Cantharellus cibarius, Rusula delica var chloroides, Ramaria largentii, Hygrophorus russula, Amanita caesaria, Fistulina hepatica, Boletus aureus, Armillaria tabesceus, A. mellea, Lepista nuda) from West Macedonia and Epirus, regions of Northern Greece, were analysed for their basic composition (moisture, crude protein, crude fat, total carbohydrates and ash) and metal content profile (Mg, Cr, Mn, Fe, Co, Ni, Cu, Zn, Pb, Cd, Al, As and Sn). The moisture content of mushrooms varied from 8.66% (L. nuda) to 17.43% (C. cibarius). The dry matter of mushrooms contained 21.57% (C. cibarius) – 34.77% (A. caesaria) proteins, 2.10% (A. mellea) – 6.00% (H. russula) fat, 5.61% (Russula delica) – 9.44% (C. cibarius) ash and 53.33% (H. russula) – 66.87% (A. tabesceus) carbohydrates.