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Pioppino mushroom in southern Italy: an undervalued source of nutrients and bioactive compounds
Author(s) -
Landi Nicola,
Pacifico Severina,
Ragucci Sara,
Di Giuseppe Antonella MA,
Iannuzzi Federica,
Zarrelli Armando,
Piccolella Simona,
Di Maro Antimo
Publication year - 2017
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.8428
Subject(s) - mushroom , dpph , edible mushroom , chemistry , food science , abts , agaricus bisporus , malic acid , nutrient , agaricales , botany , biochemistry , antioxidant , organic chemistry , biology , citric acid , taxonomy (biology)
BACKGROUND Agrocybe aegerita (V. Brig.) Singer, commonly known as Pioppino, is a popular edible mushroom, known in the Campania Region (Italy). Despite its habitual consumption, little nutritional and biochemical information is available. Thus, nutritional values, anti‐radical properties and chemical composition of the wild Pioppino were compared to those of the cultivated Agaricus bisporus (J.E. Lange) Imbach (known as Champignon), equally analysed. RESULTS Macronutrient components (proteins, carbohydrates and lipids), free and protein amino acids and fatty acid content of poplar mushroom were achieved. Total phenol content of a defatted Pioppino alcoholic extract (PM) was determined, whereas DPPH and ABTS methods were applied to determine the radical scavenging capabilities of the extract. Ferricyanide and ORAC‐fluorescein methods were also performed. Finally, LC‐HRMS was used to identify and quantify the main metabolites in the extract. PM was mainly constituted of disaccharides, hexitol derivatives and malic acid. Coumaric acid isomers and C 6 C 1 compounds were also detected. CONCLUSION All data revealed that wild Pioppino is an excellent functional food, by far exceeding that of the Champignon. Therefore, these data are useful to promote the consumption of this mushroom encouraging thus its biological cultivation, due to wild availability is strongly compromised by the extensive use of fungicides. © 2017 Society of Chemical Industry