Calocybe gambosa (Fr.) Donk wild growing in Serbia as functionl ingredient in oatmeal

Abstract

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 organic acids) and its bioactive properties (antimicrobial and antioxidant) evaluated. Obtained results suggest that this mushroom is a source of carbohydrates and proteins, with low fat content. Sugar analysis revealed presence of trehalose and mannitol. Tocopherol composition revealed presence of α-tocopherol, while fatty acid analysis revealed presence of 24 fatty acids with prevalence of polyunsaturated fatty acids. Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected. Comprehensive antioxidant analysis (reducing power, DPPH scavenging activity, β -caroten/linoleic acid and TBARS assay) indicate that mushroom is a perspective antioxidant, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at sub-inhibitory level methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved nutritional value of cookies, but was praised among participants in sensory evaluation test ( Table 1 ), indicating that along with results of chemical composition and biological activity, this mushroom has potential to be regarded as functional food.