Edible mycorrhizal mushrooms as sources of bioactive phenolic compounds

Mushrooms are emerging as one of the most appreciated foods on a global basis. Besides their nutritional properties and unique organoleptic characteristics, mushrooms might act as functional foods in view of the medicinal properties of their bioactive compounds [1,2]. Those medicinal properties are often due the antioxidant activity of specific molecules such as phenolic compounds [3]. In the present work, five edible mycorrhizal mushoom species (Amanita caesarea, Cortinarius anomalus, Cortinarius violaceus, Lactarius volemus and Suillus luteus) from Northeast Portugal were studied for their phenolic compounds profile and composition. The analyses were performed by High Performance Liquid Chromatography coupled to Diode Array detection (HPLC-DAD). Phenolic acids (protocatechuic, p-hydroxybenzoic and p-coumaric acids) were the major phenolic compounds. Cortinarius anomalus presented the highest content in phenolic acids (8.70.4 mg/100 g dw), while Lactarius volemus revealed the minimal values (0.50.1 mg/100 g dw). Nevertheless, the profiles in phenolic acids were somehow similar, since p-hydroxybenzoic acid was the main compound in all the assayed species, except Suillus luteus, in which protocatechuic acid predominated. The obtained results suggest mycorrhizal mushrooms as suitable sources of natural healthy products to be included in our diet. This study is integrated in a research project intending to valorise the traditional native mycological flora of Northeast Portugal, of great interest for the economical development of this region.