Can Suillus granulatus (L.) Roussel be classified as a functional food?
2014
Autori:
Reis, Filipa S.Stojković, Dejan
Barros, Lillian
Glamočlija, Jasmina
Ćirić, Ana
Soković, Marina
Martins, Anabela
Vasconcelos, M. Helena
Morales, Patricia
Ferreira, Isabel C. F. R.
Tip dokumenta:
Članak u časopisu (Objavljena verzija)
,
© The Royal Society of Chemistry 2014
Metapodaci
Prikaz svih podataka o dokumentuApstrakt:
The present work outlines a detailed chemical characterization of
Suillus granulatus species, besides presenting the antioxidant and
antimicrobial properties of their methanolic extracts. The study was
carried out with samples drawn from Portugal and Serbia in order to
prove that though mushrooms are strongly influenced by the environment
in which they develop, they have a specific chemical profile that can be
typical of their genus/species. The studied species proved to be healthy
foods, low in fat and rich in protein and carbohydrates, with mannitol
and trehalose being the main free sugars detected. They also proved to
be a source of organic and phenolic acids, as well as mono- and
polyunsaturated fatty acids and tocopherols. The Serbian samples
revealed higher antioxidant and antimicrobial potential. Accordingly, we
find that the S. granulatus species can be considered to be a functional
food, since it is a source of nutraceutical and biologically active
compounds.
Izvor:
Food & Function, 2014, 5, 11, 2861-2869Finansiranje / projekti:
- Karakterizacija i primena metabolita gljiva i utvrđivanje potencijala novih biofungicida (RS-MESTD-Basic Research (BR or ON)-173032)
- PEst-OE/AGR/UI0690/2011
DOI: 10.1039/c4fo00619d
ISSN: 2042-650X