RT Journal Article
T1 Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay
T2 Propriedades bioquímicas, nutricionais e toxicológicas da espécie comestível Phlebopus beniensis com notas etnomicológicas do Paraguai
A1 Campi Gaona, Michelle Geraldine
A1 Mancuello Chaparro, Claudia Raquel
A1 Maubet Cano, Yanine Elizabeth
A1 Cristaldo, Enzo
A1 Veloso, Brenda
A1 Ferreira Benítez, Francisco Paulo
A1 Thornton, Lara
A1 Robledo, Gerardo
A2 Universidad Nacional de Asunción. Facultad de Ciencias Exactas y Naturales
AB In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.
PB Instituto de Tecnologia de Alimentos
YR 2023
FD 2023-03-06
LK http://hdl.handle.net/20.500.14066/4571
UL http://hdl.handle.net/20.500.14066/4571
LA eng
NO Campi, M., Mancuello, C., Maubet, Y., Cristaldo, E., Veloso, B., Ferreira, F., Thornton, L., & Robledo, G. (2023). Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay. Brazilian Journal of Food Technology, 26, Artículo e2022126. https://doi.org/10.1590/1981-6723.12622
NO Corresponding Author: Michelle Campi, Universidad Nacional de Asunción, Facultad de Ciencias Exactas y Naturales, Laboratorio de Recursos Vegetales-Área Micología, Código Postal 2160, San Lorenzo/Departamento Central - Paraguay, e-mail: geraldinecampi@gmail.com.
NO Consejo Nacional de Ciencia y Tecnología
DS MINDS@UW
RD 11-may-2025