dc.creator | Reis, Filipa S. | |
dc.creator | Stojković, Dejan | |
dc.creator | Barros, Lillian | |
dc.creator | Glamočlija, Jasmina | |
dc.creator | Ćirić, Ana | |
dc.creator | Soković, Marina | |
dc.creator | Martins, Anabela | |
dc.creator | Vasconcelos, M. Helena | |
dc.creator | Morales, Patricia | |
dc.creator | Ferreira, Isabel C. F. R. | |
dc.date.accessioned | 2016-05-23T11:00:18Z | |
dc.date.issued | 2014 | |
dc.identifier.issn | 2042-650X | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/2129 | |
dc.description.abstract | 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. | en |
dc.description.sponsorship | Foundation for Science and Technology (FCT, Portugal); COMPETE/QREN/EU
{[}PEst-OE/AGR/UI0690/2011]; Serbian Ministry of Education, Science and
Technological Development {[}173032] | |
dc.language | English | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS// | |
dc.relation | PEst-OE/AGR/UI0690/2011 | |
dc.rights | restrictedAccess | |
dc.source | Food & Function | |
dc.title | Can Suillus granulatus (L.) Roussel be classified as a functional food? | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Стојковиц, Дејан; Реис, Филипа С.; Моралес, Патрициа; Гламочлија, Јасмина; Ферреира, Исабел Ц. Ф. Р.; Ћирић, Aна Д.; Баррос, Лиллиан; Васцонцелос, М. Хелена; Мартинс, Aнабела; Соковић, Марина Д.; Цан Суиллус гранулатус (Л.) Роуссел бе цлассифиед ас а фунцтионал фоод?; | |
dc.rights.holder | © The Royal Society of Chemistry 2014 | |
dc.citation.issue | 11 | |
dc.citation.volume | 5 | |
dc.identifier.doi | 10.1039/c4fo00619d | |
dc.identifier.scopus | 2-s2.0-84908131518 | |
dc.identifier.wos | 000344320600017 | |
dc.citation.spage | 2861 | |
dc.citation.epage | 2869 | |
dc.type.version | publishedVersion | en |
dc.citation.rank | M21 | |