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Wild Morchella conica Pers. from different origins: a comparative study of nutritional and bioactive properties
Author(s) -
Vieira Vanessa,
Fernandes Ângela,
Barros Lillian,
Glamočlija Jasmina,
Ćirić Ana,
Stojković Dejan,
Martins Anabela,
Soković Marina,
Ferreira Isabel CFR
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7063
Subject(s) - antimicrobial , food science , biology , antioxidant , polyunsaturated fatty acid , lipid peroxidation , fungus , botany , biochemistry , chemistry , fatty acid , microbiology and biotechnology
BACKGROUND Morchella conica Pers. is a species of fungus that belongs to the Morchellaceae family and was studied in order to obtain more information about this species, by comparing Portuguese and Serbian wild samples. Free sugars, fatty acids, tocopherols, organic and phenolic acids were analysed by chromatographic techniques. M. conica methanolic extracts were tested regarding antioxidant and antimicrobial properties. The absence of hepatotoxicity was confirmed in porcine liver primary cells. RESULTS The nutrition value varied between the two samples and the Serbian one gave the highest energy contribution and content in sugars, polyunsaturated fatty acids and phenolic compounds, while the Portuguese sample was richer in saturated and monounsaturated fatty acids, tocopherols and organic acids. In general, the Portuguese sample revealed the highest antioxidant potential (except for lipid peroxidation inhibition), while the Serbian one displayed higher antimicrobial activity. None of the samples revealed toxicity towards liver cells. CONCLUSION The present study provides new data concerning chemical characterization and bioactivity of Morchella conica Pers. © 2014 Society of Chemical Industry