title: Can Suillus granulatus (L.) Roussel be classified as a functional food?
abstract: The present work outlines a detailed chemical characterization of Suillus granulatus species, besides presenting the antioxidant and antimicrobial properties of their methanolic extracts. The study was carried out with samples drawn from Portugal and Serbia in order to prove that though mushrooms are strongly influenced by the environment in which they develop, they have a specific chemical profile that can be typical of their genus/species. The studied species proved to be healthy foods, low in fat and rich in protein and carbohydrates, with mannitol and trehalose being the main free sugars detected. They also proved to be a source of organic and phenolic acids, as well as mono- and polyunsaturated fatty acids and tocopherols. The Serbian samples revealed higher antioxidant and antimicrobial potential. Accordingly, we find that the S. granulatus species can be considered to be a functional food, since it is a source of nutraceutical and biologically active compounds.
authors.affiliation: Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Ap. 1172, 5301-855 Bragança, Portugal. iferreira@ipb.pt.
authors.forename: Filipa S
authors.initials: FS
authors.lastname: Reis
authors.forename: Dejan
authors.initials: D
authors.lastname: Stojković
authors.forename: Lillian
authors.initials: L
authors.lastname: Barros
authors.forename: Jasmina
authors.initials: J
authors.lastname: Glamočlija
authors.forename: Ana
authors.initials: A
authors.lastname: Ćirić
authors.forename: Marina
authors.initials: M
authors.lastname: Soković
authors.forename: Anabela
authors.initials: A
authors.lastname: Martins
authors.forename: M Helena
authors.initials: MH
authors.lastname: Vasconcelos
authors.forename: Patricia
authors.initials: P
authors.lastname: Morales
authors.forename: Isabel C F R
authors.initials: IC
authors.lastname: Ferreira
mesh_terms: D000363:Agaricales / Q000737:chemistry*; D000890:Anti-Infective Agents / Q000737:chemistry / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D055951:Functional Food / Q000032:analysis / Q000382:microbiology*; D062385:Hydroxybenzoates / Q000032:analysis; D009753:Nutritive Value; D011174:Portugal; D055771:Serbia; D024505:Tocopherols / Q000032:analysis
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D004041:Dietary Fats; D004044:Dietary Proteins; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D062385:Hydroxybenzoates; C017616:phenolic acid; D024505:Tocopherols