Phenolic profile of ex-situ produced montesinho mushrooms
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Montesinho Natural Park (MNP) represents a mountain area with unique characteristics and mycological diversity. More than 168 edible mushroom species have been identified in MNP and several studies describe them as sources of proteins, dietary fibre, and minerals [1]. Additionally, wild mushrooms are also sources of high added-value compounds for food/nutraceutical/pharmaceutical industries such as phenolics, triterpenoids, sterols, and polysaccharides [4,8–11]. Nevertheless, mushrooms have a seasonal frequency as function of the weather conditions and some appreciated species do not bear fruit in some years due to long drought periods, an issue that has been intensified by climate change.
To overcome these limitations, through the present study, a controlled ex-situ mushroom production is foreseen at laboratorial and industrial levels. An extensive chemical characterization will be performed, giving special attention to the phenolic class, which will be assessed by HPLC/DAD-ESI/MS, to guarantee the quality of the produced species and the maintenance of their original characteristics. The controlled ex-situ mushroom production and the promotion of diverse transdisciplinary activities on mycology included in this work can be seen as an integrated eco-socio-economic strategy to meet the high demand for safe edible mushrooms and regional/national needs, in harmony with the MNP ecosystem and legislation.
