TY  - JOUR
AU  - Kissanga, Raquel
AU  - Liberal, Ângela
AU  - Diniz, Inês
AU  - Rodrigues, Ana S. B.
AU  - Baptista-Ferreira, João L.
AU  - Batista, Dora
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Fernandes, Ângela
AU  - Barros, Lillian
AU  - Catarino, Luís
PY  - 2022
UR  - https://www.mdpi.com/2304-8158/11/20/3240
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5179
AB  - The harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic activity in Angola and a good example of the use of non-wood forest products for food. Although there is deep traditional knowledge about the general properties of WEMs, a huge gap remains in detailed scientific knowledge. Thus, this study aimed to investigate the socio-economic importance of the species sold at local markets in Huila, Angola, from their molecular identification to the assessment of their nutritional, chemical, and bioactive profiles. From the eight WEM morphotypes studied, five were identified based on phenotypical and molecular approaches (four Russula spp., and Amanita loosei). The studied mushrooms proved to be a rich source of carbohydrates, proteins, and ashes, also presenting low amounts of fat. Chemical analyses further revealed mannitol as the main free sugar in all samples, and organic acids, namely, oxalic, quinic, malic, citric, and fumaric acids in low amounts. Additionally, the α-tocopherol isoform and monounsaturated fatty acids were predominant. Regarding phenolic acids, protocatechuic, p-hydroxybenzoic, p-coumaric, and cinnamic acids were detected in all mushroom hydroethanolic extracts, being responsible for their antioxidant, antibacterial, and antifungal activities. Our investigation contributes to the identification and knowledge of WEMs as important complementary food sources in Angola, some of which were reported for the first time, promoting their utilization as a basis of nutritional and functional ingredients, as being able to be part of a balanced diet and to be used in new bio-based formulations.
PB  - Basel: MDPI
T2  - Foods
T1  - Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola
IS  - 20
VL  - 11
DO  - 10.3390/foods11203240
SP  - 3240
ER  - 

@article{
author = "Kissanga, Raquel and Liberal, Ângela and Diniz, Inês and Rodrigues, Ana S. B. and Baptista-Ferreira, João L. and Batista, Dora and Ivanov, Marija and Soković, Marina and Ferreira, Isabel C. F. R. and Fernandes, Ângela and Barros, Lillian and Catarino, Luís",
year = "2022",
abstract = "The harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic activity in Angola and a good example of the use of non-wood forest products for food. Although there is deep traditional knowledge about the general properties of WEMs, a huge gap remains in detailed scientific knowledge. Thus, this study aimed to investigate the socio-economic importance of the species sold at local markets in Huila, Angola, from their molecular identification to the assessment of their nutritional, chemical, and bioactive profiles. From the eight WEM morphotypes studied, five were identified based on phenotypical and molecular approaches (four Russula spp., and Amanita loosei). The studied mushrooms proved to be a rich source of carbohydrates, proteins, and ashes, also presenting low amounts of fat. Chemical analyses further revealed mannitol as the main free sugar in all samples, and organic acids, namely, oxalic, quinic, malic, citric, and fumaric acids in low amounts. Additionally, the α-tocopherol isoform and monounsaturated fatty acids were predominant. Regarding phenolic acids, protocatechuic, p-hydroxybenzoic, p-coumaric, and cinnamic acids were detected in all mushroom hydroethanolic extracts, being responsible for their antioxidant, antibacterial, and antifungal activities. Our investigation contributes to the identification and knowledge of WEMs as important complementary food sources in Angola, some of which were reported for the first time, promoting their utilization as a basis of nutritional and functional ingredients, as being able to be part of a balanced diet and to be used in new bio-based formulations.",
publisher = "Basel: MDPI",
journal = "Foods",
title = "Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola",
number = "20",
volume = "11",
doi = "10.3390/foods11203240",
pages = "3240"
}

Kissanga, R., Liberal, Â., Diniz, I., Rodrigues, A. S. B., Baptista-Ferreira, J. L., Batista, D., Ivanov, M., Soković, M., Ferreira, I. C. F. R., Fernandes, Â., Barros, L.,& Catarino, L.. (2022). Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola. in Foods
Basel: MDPI., 11(20), 3240.
https://doi.org/10.3390/foods11203240

Kissanga R, Liberal Â, Diniz I, Rodrigues ASB, Baptista-Ferreira JL, Batista D, Ivanov M, Soković M, Ferreira ICFR, Fernandes Â, Barros L, Catarino L. Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola. in Foods. 2022;11(20):3240.
doi:10.3390/foods11203240 .

Kissanga, Raquel, Liberal, Ângela, Diniz, Inês, Rodrigues, Ana S. B., Baptista-Ferreira, João L., Batista, Dora, Ivanov, Marija, Soković, Marina, Ferreira, Isabel C. F. R., Fernandes, Ângela, Barros, Lillian, Catarino, Luís, "Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola" in Foods, 11, no. 20 (2022):3240,
https://doi.org/10.3390/foods11203240 . .