Edible mushrooms as a ubiquitous source of essential fatty acids.

Many different species of mushrooms are consumed around the world, after harvesting from nature or cultivated under controlled conditions. Fruiting bodies of mushrooms from the Agaricus, Lentinula, and Pleurotus genera are reported as the most cultivated and commercialized ones in many countries, while wild edible mushroom species vary greatly according to the growth location. Mushrooms are nutritionally well-balanced sources of carbohydrates and proteins, with low fat concentrations, usually ranging from 0.1 to 16.3% making them very health foods. Although mushrooms are not a choice source of lipids, they contain essential fatty acids such as linoleic, oleic, and linolenic in their lipid profiles, usually as the major constituents. Therefore, compared to other food of vegetal and animal origin, mushrooms have the advantage of possessing high levels of polyunsaturated fatty acids (PUFA). Percentage of these fatty acids (in 100 g of total fatty acids) in mushrooms varies greatly: linoleic acid ranges from 0.0-81.1%, oleic acid between 1.0 and 60.3%, and linolenic acid from 0.0-28.8%. A global overview of the lipid composition of mushrooms is presented in this review, emphasizing the presence and levels of monounsaturated fatty acids (MUFA) and PUFA. Literature points that, in mushrooms, unsaturated fatty acid levels are generaly greater than those of saturated ones, regardless of the continent where the mushroom is cultivated or harvested. Comparing individually different species of the same mushroom (Agaricus bisporus, Pleurotus ostreatus, and Boletus edulis) from different continents, similar fatty acid profile is also frequently observed. The great variety of edible mushrooms found worldwide and their consistent production of fatty acids, regardless the geographic source, make mushrooms an important source of essential fat acids for a human health diet.

Passion fruit and apple: from residues to antioxidant, antimicrobial and anti-Alzheimer's potential / Maracujá e maçã: de resíduos ao potencial antioxidante, antimicrobiano e anti-Alzheimer

ABSTRACT: The waste in the fruit production chain, including the juice and pulp industries, produces large quantities of leftover husks, seeds and bagasse. This volume of waste generates huge environmental and economic impact. The objective of this research was to determine the potential of using residues from passion fruit (Passiflora edulis) and apple (Malus domestica) varieties in the production of functional flours. Passion fruit flour showed greater reduction of DPPH (EC50%: 50.4μg/mL) radicals, showing antioxidant potential, as well as a more efficient inhibition of Staphylococcus aureus (71.3±1.2μg/mL), with a modest; however efficient, inhibition of acetylcholinesterase (10%). All Apple flours were good antioxidants and the fuji apple flour stood out inhibiting Pseudomonas aeruginosa (78.6±3.1μg/mL). All the residues showed potential for use as a functional product either as a source of antioxidants, a natural (antimicrobial) preservative for dry foods or supplementary use by patients with Alzheimer's disease.

RESUMO: O desperdício na cadeia produtiva de frutos, incluindo as indústrias de suco e polpa, produz grandes quantidades de resíduos, como cascas, sementes e bagaços. Esse volume de resíduos gera impacto ambiental e econômico. O objetivo deste trabalho foi determinar o potencial de aproveitamento de resíduos de maracujá (Passiflora edulis) e de variedades de maçã (Malus domestica) na produção de farinhas funcionais. A farinha de maracujá apresentou maior redução de radicais DPPH (EC50%: 50,4μg/mL), demonstrando potencial antioxidante, maior inibição de Staphylococcus aureus (71,3±1,2μg/mL) e da acetilcolinesterase (10%). Todas as farinhas de maçã foram boas antioxidantes e a fuji destacou-se inibindo Pseudomonas aeruginosa (78,6±3,1μg/mL). Todos os resíduos mostraram potencial para aproveitamento como produto funcional, seja como fonte de antioxidantes, conservante natural (antimicrobiano) para alimentos secos ou uso suplementar no tratamento de Alzheimer.