Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2023-03-06 DOI:10.1590/1981-6723.12622

M. Campi, Claudia Mancuello, Y. Maubet, Enzo Cristaldo, Brenda Veloso, Francisco Ferreira, Lara Thornton, G. Robledo

{"title":"Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay","authors":"M. Campi, Claudia Mancuello, Y. Maubet, Enzo Cristaldo, Brenda Veloso, Francisco Ferreira, Lara Thornton, G. Robledo","doi":"10.1590/1981-6723.12622","DOIUrl":null,"url":null,"abstract":"Abstract In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Brazilian Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1590/1981-6723.12622","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 1

Abstract

Abstract In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.

查看原文本刊更多论文

巴拉圭食用物种贝氏白蛉的生物化学、营养和毒理学特性及人种学记录

近几十年来，蘑菇被认为是一种重要的资源，人们对其营养和人类健康潜力的研究也越来越多。对巴拉圭半城市群落贝尼白蛉标本的生化特性、营养价值和毒性进行了分析。通过形态解剖和分子工具对该物种进行了鉴定。紫外可见光谱(UV-VIS)分析和营养成分分析表明，贝氏霉是抗氧化剂、蛋白质、碳水化合物、膳食纤维和脂肪的良好来源。通过气相色谱-质谱(GC-MS)的光谱分析进一步展示了其他真菌化学物质，如特定的酚类、抗氧化剂和脂肪酸化合物，它们在人类饮食中起着重要的生物作用。在当地巴拉圭人群中应用民族学框架，我们还报告了南美洲定居者和巴拉圭人对贝尼ensis的历史、知识和使用情况。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.