Boletus aereus growing wild in Serbia: chemical profile, in vitro biological activities, inactivation and growth control of food-poisoning bacteria in meat
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 methanol extract showed in vitro antioxidant and antimicrobial activities, and
successively inhibited the growth of meat contaminant
bacteria, both at 25ºC and 4ºC, after 7 days of inoculation.
