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Bioactive Compounds and Antioxidant Activity of Boletus edulis, Imleria badia, Leccinum scabrum in the Context of Environmental Conditions and Heavy Metals Bioaccumulation

Summary

This study examined three popular edible mushroom species from Poland to understand their nutritional benefits and safety. While all three mushrooms are rich in beneficial compounds like antioxidants and immune-boosting polysaccharides, Boletus edulis (porcini) accumulates concerning levels of cadmium from soil. The research shows these mushrooms are safe in normal amounts, but eating excessive quantities of porcini mushrooms could exceed safe limits for toxic metals, especially for people in polluted areas.

Background

Wild edible mushrooms are recognized for their nutritional and therapeutic potential due to bioactive compounds and antioxidant properties. However, mushrooms also bioaccumulate heavy metals from their environment, raising food safety concerns. This study examined three valued European mushroom species from regions with different anthropogenic influences.

Objective

To assess chemical composition, antioxidant capacity, and heavy metal bioaccumulation in Boletus edulis, Imleria badia, and Leccinum scabrum collected from two forested regions in northwestern Poland with differing environmental conditions. The study aimed to understand relationships between bioactive compounds, antioxidant activity, and contaminant levels.

Results

B. edulis exhibited highest β-glucan and lycopene content but greatest cadmium accumulation. I. badia showed elevated ascorbic and citric acid levels with strongest DPPH activity. L. scabrum demonstrated highest ABTS and FRAP antioxidant capacities and accumulated quinic acid and catechin. All metal concentrations remained within EU safety limits, though B. edulis bioaccumulation may exceed tolerable weekly intake with regular consumption.

Conclusion

Species selection and sourcing location significantly influence nutritional value and contaminant load in wild mushrooms. B. edulis requires particular attention for cadmium and nickel content. Results support mushroom potential as functional foods while highlighting importance of adequate metal monitoring and moderate consumption practices.
  • Published in:Molecules,
  • Study Type:Comparative Experimental Study,
  • Source: PMID: 40807452, DOI: 10.3390/molecules30153277
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