Suillus granulatus (L.) Roussel as a source of bioactive compounds: Comparative study between mushrooms from different origins

Mushrooms have become attractive as functional foods and as a source of many biologically active compounds. Different species have been reported as having an excellent nutritional value and bioactivity [1 -3]. The present study outlines a detailed chemical characterization of SuilIus granulatus, a species harvested and consumed worldwide, as well as its methanolic extracts due to it antioxidant and antimicrobial properties. To this end, the nutritional value of samples from Portugal and Serbia was determined as well as the composition in hydrophilic and lipophilic compounds, which were detected and identified by chromatographic techniques coupled to different detectors. The study was carried out with samples collected from the aforementioned countries in order to confirm that, although mushrooms are strongly influenced by the environment in which they grow, they have a specific chemical profile that can be typical of their genus or species. The studied samples proved to be healthy foods, due to their low fat content and rich in protein and carbohydrates, with mannitol and trehalose as 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 sample revealed higher antioxidant and antimicrobial potential, although both samples showed similar chemical profiles. In conclusion, we find that the S. granulatus species is likely to be considered a functional food, since it is a good source of nutraceutical and biologically active compounds.