Monday, 25 July 2016

Leccinum molle (Bon) Bon and Leccinum vulpinum watling: The first study of their nutritional and antioxidant potential

Volume 21, Issue 2, February 2016, Article number 246
Open Access


a  Mountain Research Center (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Apartado 1172, Bragança, Portugal
b  Dpto. Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n, Madrid, Spain


This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources - their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties. © 2016 by the authors.

Author keywords

Antioxidant potential; Bioactive compounds; Chemical profile; Nutraceuticals; Nutritional value
ISSN: 14203049 CODEN: MOLEFSource Type: Journal Original language: English
DOI: 10.3390/molecules21020246Document Type: Article
Publisher: MDPI AG

  Ferreira, I.C.F.R.; Mountain Research Center (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Apartado 1172, Portugal;
© Copyright 2016 Elsevier B.V., All rights reserved.