期刊
FOOD CHEMISTRY
卷 356, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129651
关键词
Chilean edible mushrooms; Biological activities; Nutritional composition
资金
- ANID-Chile, through Fondecyt Program [11100331, 130209]
The study found that some Chilean mushrooms have high nutritional value with high carbohydrate and protein contents. Some extracts showed strong inhibitory effects against bacteria and fungi, while certain mushrooms also exhibited high antioxidant activity.
The nutritional value and biological properties of 24 samples of Chilean edible mushrooms were evaluated. The nutritional value was determined by measuring moisture, protein, fat, ash and carbohydrate contents. The biological activity was determined by using antibacterial, antifungal and antioxidant tests. The mushrooms showed high total carbohydrate (83.65-62.97 g/100 g dw) and crude protein (23.88-8.56 g/100 g dw) contents, but low fat contents (6.09-1.05 g/100 g dw). Ch2Cl2-extracts were more active against bacteria and fungi than MeOH-extracts. Ch2Cl2-extracts of B. loyo, C. lebre, L. edodes, M. conica and R. flava inhibited the growth of Grampositive bacteria. The Ch2Cl2-extracts of A. cylindracea, B. loyo, and G. gargal showed strong effects against fungi. R. flava showed the highest phenolic content and antioxidant activity. The Chilean species B. loyo, C. lebre and G. gargal exhibited interesting nutritional value and biological properties, showing potential to be used as a dietary nutritional supplement.
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