Abstract
Despite the presence of toxic compounds in inedible mushrooms, the question whether the chemical nutrients and non-nutrients compositions in edible and inedible Lactarius species are similar remains unanswered. To answer this question, Lactarius citriolens Pouzar and Lactarius turpis (Weinm.) Fr., two inedible species, were studied in order to obtain information about their chemical composition and bioactivity. Free sugars, fatty acids, tocopherols, organic and phenolic acids were analysed by chromatographic techniques coupled to different detectors. L. citriolens and L. turpis methanolic extracts were tested regarding antioxidant potential (reducing power, radical scavenging activity and lipid peroxidation inhibition). The composition of macronutrients varied among the two species, but the profiles were similar between them and among other Lactarius species; L. citriolens gave the highest energy contribution, saturated fatty acids and organic acids, while the L. turpis sample was richer in free sugars, mono- and polyunsaturated fatty acids, tocopherols and phenolic compounds. L. turpis methanolic extract showed the highest antioxidant activity. The absence of hepatoxicity of the methanolic extracts was confirmed in porcine liver primary cells (in vitro conditions). The present study provided new information about wild L. citriolens and L. turpis, comparing their chemical composition and antioxidant properties with other Lactarius species, and expanding the knowledge about this genus.
Highlights
IntroductionWild mushrooms have become more important in our diet for their nutritional [1], organoleptic [2]
Wild mushrooms have become more important in our diet for their nutritional [1], organoleptic [2]and medicinal [3] characteristics
L. turpis showed the highest level of proteins, ash and carbohydrates, the energetic contribution of L. citriolens was superior, due to its higher fat content
Summary
Wild mushrooms have become more important in our diet for their nutritional [1], organoleptic [2]. One particular character of the genus Lactarius is that all species exude a typical milky fluid when their basidiocarps are broken This milky fluid or latex may taste mild or acrid and may be white or colored or may have a changing color depending on the species, providing important taxonomical information [6]. They are considered medicinal and nutritionally important and promising mushrooms [3,4]. Our research group has published several works that intend to contribute to inventorying and documenting the chemical and antioxidant properties of wild mushrooms from Northeastern Portugal (including different Lactarius species) [13,14,15]. The confirmation of non-toxicity of the extracts was performed in a primary cell culture of porcine liver cells
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