Abstract
Boletus aereus Bull. is a bolete, an edible mushroom frequently consumed all over the globe as a delicate mushroom, especially in Serbia, Portugal, Basque Country, Navarre, France and Italy. B. aereus was showed to be rich in carbohydrates (82.58 g/100 g dw), followed by proteins (7.86 g/100 g dw), ash (6.20 g/100 g dw) and fat (3.36 g/100 g dw). The most abundant sugar was identified as trehalose (11.28 g/100 g dw); three tocopherol isoforms (α-, β- and δ-tocopherols) were detected. Unsaturated fatty acids predominated over saturated fatty acids, with oleic and linoleic acids as the most dominant ones. p-Hydroxybenzoic (8.95 μg/100 g dw), p-coumaric (7.32 μg/100 g dw) and cinnamic (5.91 μg/100 g dw) acids were quantified, as also four organic acids: oxalic (0.69 g/100 g dw), citric (0.59 g/100 g dw), quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw) acids. The mushroom methanolic extract showed in vitro antioxidant and antimicrobial activities, and successively inhibited the growth of meat contaminant bacteria, both at 25 ºC and 4 ºC, after 7 days of inoculation.
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Acknowledgments
The authors are grateful to Foundation for Science and Technology (FCT, Portugal) and COMPETE/QREN/EU for financial support to CIMO strategic project PEst-OE/AGR/UI0690/2011 and L. Barros contract. The authors also thank to Serbian Ministry of Education, Science and Technological Development for financial support (grant number 173032). The authors kindly thank to Nada Lazic for the harvest of the Boletus aereus sample.
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Research highlights
• B. aereus was a rich source of carbohydrates and proteins.
• Oleic and linoleic acid were the main fatty acids.
• p-Coumaric, p-hydroxybenzoic, and cinnamic acids were found.
• The extract possessed antimicrobial and antioxidant activities.
• The extract regulated the growth of contaminant bacteria in meat.
Dejan S. Stojković and Filipa S. Reis contributed equally to this work.
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Stojković, D.S., Reis, F.S., Ćirić, A. et al. Boletus aereus growing wild in Serbia: chemical profile, in vitro biological activities, inactivation and growth control of food-poisoning bacteria in meat. J Food Sci Technol 52, 7385–7392 (2015). https://doi.org/10.1007/s13197-015-1853-9
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DOI: https://doi.org/10.1007/s13197-015-1853-9