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<p>Mushrooms are recognized as functional foods with noteworthy nutritional, culinary, and pharmacological properties, leading to their growing consumption. The present study aimed to compare the chemical composition and biological properties of six wild species harvested in north-eastern Portugal and two cultivated species (<i>Lentinula edodes and Pleurotus citrinopileatus</i>, purchased in Portuguese retail markets) to evaluate their potential as sources of nutrients and bioactive compounds. The results showed diverse macronutrient proximate profiles, characterized by high carbohydrate, dietary fibre, and protein, along with low-fat content and with moderate antioxidant activity. Notably, glucans were present in high amounts, with β-glucans representing the major fraction. Despite species-specific variations, potassium and phosphorus were the predominant mineral elements. Additionally, lysine and arginine were the most abundant free amino acids in the samples. Overall, this manuscript provides a comprehensive insight into the chemical composition, bioactive properties, and nutritional potential of commercially available and wild mushrooms, supplying the first detailed glucan, mineral and antioxidant profile for five under-studied wild species from north-eastern Portugal.</p>

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Assessing the nutritional and functional properties of mushrooms from North-Eastern Portugal

  • 期刊论文

  • 发表日期：

    2025年10月3日

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  • Joana C. L. Martins,
  • Juliana Garcia,
  • Irene Gouvinhas,
  • Diana Pinto,
  • Francisca Rodrigues,
  • Maria José Saavedra,
  • Maria José Alves

摘要

Mushrooms are recognized as functional foods with noteworthy nutritional, culinary, and pharmacological properties, leading to their growing consumption. The present study aimed to compare the chemical composition and biological properties of six wild species harvested in north-eastern Portugal and two cultivated species (Lentinula edodes and Pleurotus citrinopileatus, purchased in Portuguese retail markets) to evaluate their potential as sources of nutrients and bioactive compounds. The results showed diverse macronutrient proximate profiles, characterized by high carbohydrate, dietary fibre, and protein, along with low-fat content and with moderate antioxidant activity. Notably, glucans were present in high amounts, with β-glucans representing the major fraction. Despite species-specific variations, potassium and phosphorus were the predominant mineral elements. Additionally, lysine and arginine were the most abundant free amino acids in the samples. Overall, this manuscript provides a comprehensive insight into the chemical composition, bioactive properties, and nutritional potential of commercially available and wild mushrooms, supplying the first detailed glucan, mineral and antioxidant profile for five under-studied wild species from north-eastern Portugal.