Kissanga Raquel, Liberal Ângela, Diniz Inês, Rodrigues Ana S B, Baptista-Ferreira João L, Batista Dora, Ivanov Marija, Soković Marina, Ferreira Isabel C F R, Fernandes Ângela, Barros Lillian, Catarino Luís
Centre for Ecology, Evolution and Environmental Changes (cE3c), CHANGE-Global Change and Sustainability Institute, Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal.
Departamento de Biologia, Faculdade de Ciências, Universidade Agostinho Neto, Av. 4 de Fevereiro 71, Luanda 999104, Angola.
Foods. 2022 Oct 17;11(20):3240. doi: 10.3390/foods11203240.
The harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic activity in Angola and a good example of the use of non-wood forest products for food. Although there is deep traditional knowledge about the general properties of WEMs, a huge gap remains in detailed scientific knowledge. Thus, this study aimed to investigate the socio-economic importance of the species sold at local markets in Huila, Angola, from their molecular identification to the assessment of their nutritional, chemical, and bioactive profiles. From the eight WEM morphotypes studied, five were identified based on phenotypical and molecular approaches (four spp., and ). The studied mushrooms proved to be a rich source of carbohydrates, proteins, and ashes, also presenting low amounts of fat. Chemical analyses further revealed mannitol as the main free sugar in all samples, and organic acids, namely, oxalic, quinic, malic, citric, and fumaric acids in low amounts. Additionally, the α-tocopherol isoform and monounsaturated fatty acids were predominant. Regarding phenolic acids, protocatechuic, -hydroxybenzoic, -coumaric, and cinnamic acids were detected in all mushroom hydroethanolic extracts, being responsible for their antioxidant, antibacterial, and antifungal activities. Our investigation contributes to the identification and knowledge of WEMs as important complementary food sources in Angola, some of which were reported for the first time, promoting their utilization as a basis of nutritional and functional ingredients, as being able to be part of a balanced diet and to be used in new bio-based formulations.
野生可食用蘑菇（WEM）的采摘、加工和销售是安哥拉一项重要的经济活动，也是将非木材林产品用于食品的一个很好的例子。尽管人们对野生可食用蘑菇的一般特性有着深厚的传统认知，但在详细的科学知识方面仍存在巨大差距。因此，本研究旨在调查在安哥拉威拉省当地市场销售的蘑菇品种的社会经济重要性，从分子鉴定到其营养、化学和生物活性特征的评估。在所研究的8种野生可食用蘑菇形态类型中，基于表型和分子方法鉴定出了5种（4个物种和 ）。研究发现，这些蘑菇富含碳水化合物、蛋白质和灰分，脂肪含量也较低。化学分析进一步表明，甘露醇是所有样品中的主要游离糖，还含有少量的有机酸，即草酸、奎尼酸、苹果酸、柠檬酸和富马酸。此外，α-生育酚异构体和单不饱和脂肪酸占主导地位。关于酚酸，在所有蘑菇的乙醇提取物中均检测到原儿茶酸、对羟基苯甲酸、对香豆酸和肉桂酸，这些成分赋予了蘑菇抗氧化、抗菌和抗真菌活性。我们的调查有助于识别和了解野生可食用蘑菇作为安哥拉重要的补充食物来源，其中一些是首次报道，促进了它们作为营养和功能成分基础的利用，因为它们能够成为均衡饮食的一部分，并用于新的生物基配方中。
