Bioactive compounds in Gyromitra esculenta and Helvella lacunosa wild mushrooms from Northeast of Portugal

The search for foods that can improve health or reduce the risk of disease, has been steadily gaining interest. Mushrooms could be examples of these foods because they are appreciated worldwide for their nutritional properties [1] and bioactive compounds [2]. The chemical characterization of wild species is very important, in order to promote their consumption and conserve their habitats. This feature might place mushrooms in the pharma-nutrition interface. The present study describes the bioactive compounds in two wild mushrooms ( Gyromitra esculenta and Helvelfa lacunosa edible after proper pre-boiling and cooking) collected in Bragança (Northeast Portugal). The individual profiles of organic acids and phenolic compounds were obtained by high performance liquid chromatography coupled to photodiode array detection (HPLC-PDA); tocopherols and free sugars were characterized by HPLC-fluorescence and HPLCRI (refraction index), respectively, and the fatty acids profile was obtained by gas chromatography coupled to flame ionization detection (GC-FID). Gyromitra esculenta was the species with the highest levels of free sugars (6.13 g/1 OOg dw), tocopherols ( 112.83 IJg/1 OOg dw) and phenolic compounds (3.74 mg/1 OOg dw). The major fatty acid found in this specie was linoleic acid (prevalence of PUFA), while Helvella lacunosa presented the highest level of MUFA (prevalence of oleic acid). The Helvella lacunosa sample revealed the highest levels of total organic acids (6.93g/1 00 g dw). Overall, wild mushrooms can be sources of bioactive compounds to be included in nutritional balanced diets.FCT (Portugal) and COMPETE/QREN/EU for financial support through research project PTDC/AGR-ALI/110062/2009, CIMO strategic project and L. Barros grant (BPD/4609/2008)