Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

被引:196
作者
Barros, Lillian
Baptista, Paula
Correia, Daniela M.
Casal, Susana
Oliveira, Beatriz
Ferreira, Isabel C. F. R.
机构
[1] Inst Politecn Braganca, CIMO Escola Super Agr, P-5301855 Braganca, Portugal
[2] Univ Porto, Fac Farm, REQUIMTE, Serv Bromatol, P-4099030 Oporto, Portugal
关键词
wild edible mushrooms; chemical composition; fatty acid composition; sugar composition; nutritional value;
D O I
10.1016/j.foodchem.2007.03.052
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Tras-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 0). The analysis of fatty acid composition, performed by gas-liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars. (c) 2007 Elsevier Ltd. All rights reserved.
引用
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页码:140 / 145
页数:6
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