Abstract
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.
Highlights
Few studies exist on the Leccinum molle (Bon) bioactive properties of Leccinum molle (Bon) and Leccinum vulpinum Watling mushroom species
The soluble sugars identified in the studied species were fructose (3.06–4.52 g/100 g dw), mannitol (2.68–11.32 g/100 g dw) and trehalose (2.71–8.31 g/100 g dw) (Table 1)
Given that it was intend to evaluate the nutritional value of the mushrooms, the soluble sugars presented by both species was assessed
Summary
Few studies exist on the Leccinum molle (Bon) Bon and Leccinum vulpinum Watling mushroom species. As far as we know, these are the only studies performed to date, so even considering they are two species of edible mushrooms, they do not seem to be the most consumed by aficionados Their interest from the point of view of obtaining nutraceuticals cannot be excluded. Public awareness of the need for a careful and healthy diet has increased In this sense, the consumption of vegetable proteins is increasingly advised and has been increasing over the years. The consumption of vegetable proteins is increasingly advised and has been increasing over the years This is due to many reasons including the prevalence of animal diseases, shortage of animal protein worldwide, the strong demand for healthy food, religion, as well as economic reasons [7]. Their primary (e.g., polysaccharides and glycoproteins) and secondary (e.g., phenolic compounds) bioactive compounds, make them a source of nutraceuticals and molecules having medicinal functions such as antioxidant, immunomodulating, and antitumour activity [14,15]
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