The region harbors numerous species of wild fungi that are potentially edible, with high nutritional and medicinal value. pumilio are the most representative species). Patagonian Andean forests comprise 3,240,996 h dominated by Nothofagus spp. The promotion of sustainable use of WEMs, including their incorporation in functional diets that choose WEMs as nutritious, safe, and healthy foods, and their use in an identity mycogastronomy linked to tourism development, requires the detailed and precise nutritional and nutraceutical information of each species. This is the first time that a study was carried out on the chemical composition of G. The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria. nuda (30.30 g/100 g dw) and for energy in G. perlatum (36.60 g/100 g dw) followed by L. vitellinus (4.70 g/100 g dw) for crude protein in L. Significantly higher values were found for total fat in G. Carbohydrates, the most abundant macronutrients, varied between 49.00 g/100 g dw ( C. The proximal composition, fatty and organic acids, soluble sugars, phenolic compounds, ergosterol, as well as antioxidant and antimicrobial activity of 17 WEMs were analyzed. Nothofagus forests of the Andean Patagonian region are home to numerous wild edible mushroom (WEM) species with interesting organoleptic characteristics, although many of them have unknown nutritional and nutraceutical profiles.
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