A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia
2022
Authors:
Petrović, JovanaÂngela, Fernandes
Stojković, Dejan
Soković, Marina
Barros, Lillian
Ferreira, Isabel
Shekhar, Aditya
Glamočlija, Jasmina
Document Type:
Article (Published version)
,
© Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences © 2022 Author(s)
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Show full item recordAbstract:
Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body
of Calocybe gambosa, wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and or-
ganic acids) and its bioactive (antimicrobial and antioxidant) properties were evaluated. The results obtained suggest that this mushroom is a source
of carbohydrates and proteins (72 g/100 g dry weight (dw) and 16 g/100 g dw, respectively), with a low fat content (1.5 g/100 g dw). Sugar analysis
revealed the presence of trehalose (3.82 g/100 g dw) and mannitol (0.22 g/100 g dw). Tocopherol composition revealed the presence of α-tocopherol
(7.8 μg/100 g dw), while fatty acid analysis revealed the presence of 24 fatty acids with the prevalence of polyunsaturated fatty acids. Amongst organic
acids, oxalic, quinic, malic, citric and fumaric acid were detected (2.8 g/100 g dw, 1.45 g/100 g dw, 11.3 g/100 g dw, 1.3 g/100 g dw, 0.08 g/100 g dw,
respectively). Comprehensive antioxidant activity analysis (reducing power, DPPH radical scavenging activity, β-carotene/linoleate and TBARS assays)
indicate that the mushroom is a perspective antioxidant source, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at a sub-
-inhibitory level, the methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrich-
ment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation
test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food.
Keywords:
C. gambosa; Nutritional value; Biological activity; Chemical characterization; Food ingredientSource:
Polish Journal of Food and Nutrition Sciences, 2022, 72, 1, 17-26Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković') (RS-MESTD-inst-2020-200007)
DOI: 10.31883/pjfns/144836
ISSN: 1230-0322