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Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola

2022-10Journal article Open access
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dc.contributor.authorKissanga, Raquel
dc.contributor.authorLiberal, Ângela
dc.contributor.authorDiniz, Inês
dc.contributor.authorRodrigues, Ana S. B.
dc.contributor.authorBaptista-Ferreira, João L.
dc.contributor.authorBatista, Dora
dc.contributor.authorIvanov, Marija
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C. F. R.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorCatarino, Luís
dc.date.accessioned2023-01-04T14:46:54Z
dc.date.available2023-01-04T14:46:54Z
dc.date.issued2022-10
dc.description.abstractThe harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic activity in Angola and a good example of the use of non-wood forest products for food. Although there is deep traditional knowledge about the general properties of WEMs, a huge gap remains in detailed scientific knowledge. Thus, this study aimed to investigate the socio-economic importance of the species sold at local markets in Huila, Angola, from their molecular identification to the assessment of their nutritional, chemical, and bioactive profiles. From the eight WEM morphotypes studied, five were identified based on phenotypical and molecular approaches (four Russula spp., and Amanita loosei). The studied mushrooms proved to be a rich source of carbohydrates, proteins, and ashes, also presenting low amounts of fat. Chemical analyses further revealed mannitol as the main free sugar in all samples, and organic acids, namely, oxalic, quinic, malic, citric, and fumaric acids in low amounts. Additionally, the α-tocopherol isoform and monounsaturated fatty acids were predominant. Regarding phenolic acids, protocatechuic, p-hydroxybenzoic, p-coumaric, and cinnamic acids were detected in all mushroom hydroethanolic extracts, being responsible for their antioxidant, antibacterial, and antifungal activities. Our investigation contributes to the identification and knowledge of WEMs as important complementary food sources in Angola, some of which were reported for the first time, promoting their utilization as a basis of nutritional and functional ingredients, as being able to be part of a balanced diet and to be used in new bio-based formulations.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKissanga, R.; Liberal, Â.; Diniz, I.; Rodrigues, A.S.B.; Baptista-Ferreira, J.L.; Batista, D.; Ivanov, M.; Soković, M.; Ferreira, I.C.F.R.; Fernandes, Â.; Barros, L.; Catarino, L. Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola. Foods 2022, 11, 3240. https://doi.org/10.3390/foods11203240pt_PT
dc.identifier.doi10.3390/foods11203240pt_PT
dc.identifier.urihttp://hdl.handle.net/10451/55629
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationFCT UIDB/00690/2020, UIDP/00690/2020pt_PT
dc.relationNAGBE (Instituto Nacional de Gestão de Bolsas de Estudo, Ministério do Ensino Superior, Angola)pt_PT
dc.relationFCT UIDB/00329/2020pt_PT
dc.relationFCT UIDP/04129/2020pt_PT
dc.relationFCT UIDB/04046/2020pt_PT
dc.relationFCT LA/P/0007/2021, 2021.04585.BD.pt_PT
dc.relationFCT UIDB/04129/2020pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleBiochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angolapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue20pt_PT
oaire.citation.startPage3240pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
person.familyNameVicente da Silva Firmino
person.familyNameBatista
person.familyNameCatarino
person.givenNameRaquel Kissanga
person.givenNameDora
person.givenNameLuis
person.identifierN-7385-2013
person.identifier.ciencia-idF21D-0D70-90EB
person.identifier.ciencia-id621A-E288-BDF5
person.identifier.ciencia-id2615-C6BE-1540
person.identifier.orcid0000-0001-7939-6527
person.identifier.orcid0000-0003-4031-8999
person.identifier.orcid0000-0002-1261-9076
person.identifier.ridL-8701-2013
person.identifier.scopus-author-id6603861581
person.identifier.scopus-author-id6602434329
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8ff5b3ef-b06f-47d0-ad18-59dbf918c793
relation.isAuthorOfPublication4edc8614-e202-45e8-ab0d-1c5e66355388
relation.isAuthorOfPublication63b33bc9-857b-412e-a5e5-3977960779f3
relation.isAuthorOfPublication.latestForDiscovery4edc8614-e202-45e8-ab0d-1c5e66355388

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