Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms
2015
Аутори:
Heleno, Sandrina A.Barros, Lillian
Martins, Anabela
Morales, Patricia
Fernandez-Ruiz, Virginia
Glamočlija, Jasmina
Soković, Marina
Ferreira, Isabel C. F. R.
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
Wild mushrooms are important sources of nutrients and bioactive
compounds, namely phenolic acids. After their ingestion, bioactive
molecules have to be released from the matrix to be absorbed by the
organism. In the present work, two wild edible mushrooms (Volvopluteus
gloiocephalus and Clitocybe subconnexa) were studied for their
nutritional value, detailed chemical composition and antimicrobial
activity. Bioaccessibility studies were also performed using the in
vitro digestion of the crude powder, phenolic extracts and individual
phenolic acids identified in the samples. The studied species proved to
be rich sources of nutrients, minerals and bioactive molecules such as
phenolic acids. The in vitro digestion conducted to a decrease in
antibacterial activity, but not in antifungal and demelanizing
properties. Nevertheless, in most of the cases, the analyzed samples
presented higher antibacterial and antifungal activities than the
standards. The bioactive molecules (phenolic acids) were found in higher
concentrations in the phenolic extracts before in vitro digestion, which
is agreement with the highest antibacterial activity revealed by these
extracts. It should be highlighted that the phenolic acids were still
bioavailable after digestion. (C) 2015 Elsevier Ltd. All rights
reserved.
Кључне речи:
Wild mushrooms; Chemical composition; Bioaccessibility; Antimicrobial activityИзвор:
Lwt-Food Science and Technology, 2015, 63, 2, 799-806
DOI: 10.1016/j.lwt.2015.04.028
ISSN: 1096-1127