Skip to main content
SpringerLink
Log in

Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Organic acid profiles of different mushroom species were obtained by ultra fast liquid chromatography, by means of photodiode array detector. The chromatographic separation was achieved using a SphereClone (Phenomenex) reverse phase C18 column using an isocratic elution with sulphuric acid (3.6 mM) at a flow rate of 0.8 mL/min. All the compounds were separated in 8 min. The method was optimized using Agaricus bisporus sample and proved to be reproducible and accurate. Organic acid profiles were quite homogeneous for all mushroom samples; oxalic, malic and fumaric acids were the main organic acids; some samples also presented quinic and citric acids. Sarcondon imbricatus was the species that presented the highest total content (254.09 mg/g dry weight (dw)), while Bovista nigrescens presented the lowest concentration (1.33 mg/g dw). The high amounts of organic acids present in all the species may suggest that they could be related to the antioxidant activity found in these species and previously reported by us.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Barros L, Baptista P, Correia DM, Casal S, Oliveira B, Ferreira ICFR (2007a) Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chem 105:140–145

    Article  CAS  Google Scholar 

  • Barros L, Baptista P, Correia DM, Morais JS, Ferreira ICFR (2007b) Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. J Agric Food Chem 55:4781–4788

    Article  CAS  Google Scholar 

  • Barros L, Correia DM, Ferreira ICFR, Baptista P, Santos-Buelga C (2008a) Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method. Food Chem 110:1046–1050

    Article  CAS  Google Scholar 

  • Barros L, Cruz T, Baptista P, Estevinho LM, Ferreira ICFR (2008b) Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem Toxicol 46:2742–2747

    Article  CAS  Google Scholar 

  • Barros L, Falcão S, Baptista P, Freire C, Vilas-Boas M, Ferreira ICFR (2008c) Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays. Food Chem 111:61–66

    Article  CAS  Google Scholar 

  • Barros L, Venturini BA, Baptista P, Estevinho LM, Ferreira ICFR (2008d) Chemical composition and biological properties of Portuguese wild mushrooms: a comprehensive study. J Agric Food Chem 56:3856–3862

    Article  CAS  Google Scholar 

  • Barros L, Dueñas M, Ferreira ICFR, Baptista P, Santos-Buelga C (2009) Phenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms species. Food Chem Toxicol 47:1076–1079

    Article  CAS  Google Scholar 

  • Cámara MM, Díez C, Torija ME, Cano MP (1994) HPLC determination of organic acids in pineapple juices and nectars. Z Lebensm-Unters-Forsch 198:52–56

    Article  Google Scholar 

  • Carvajal AESS, Koehnlein EA, Soares AA, Eler GJ, Nakashima ATA, Bracht A, Peralta RM (2012) Bioactives of fruiting bodies and submerged culture mycelia of Agaricus brasiliensis (A. blazei) and their antioxidant properties. LWT 46:493–499

    Article  CAS  Google Scholar 

  • Ferreira ICFR, Barros L, Abreu RMV (2009) Antioxidants in wild mushrooms. Curr Med Chem 16:1543–1560

    Article  CAS  Google Scholar 

  • Grangeia C, Heleno SA, Barros L, Martins A (2011) Ferreira ICFR effects of trophism on nutritional and nutraceutical potential of wild edible mushrooms. Food Res Int 44:1029–1035

    Article  CAS  Google Scholar 

  • Gutteridge JM, Halliwell B (2000) Free radicals and antioxidants in the year. A historical look to the future. Ann NY Acad Sci 899:136–147

    Article  CAS  Google Scholar 

  • Heleno SA, Barros L, Sousa MJ, Martins A, Ferreira ICFR (2009) Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high performance liquid chromatography. Microchem J 93:195–199

    Article  CAS  Google Scholar 

  • Heleno SA, Barros L, Sousa MJ, Martins A, Ferreira ICFR (2010) Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chem 119:1443–1450

    Article  CAS  Google Scholar 

  • Heleno SA, Barros L, Sousa MJ, Martins A, Santos-Buelga C, Ferreira ICFR (2011) Targeted metabolites analysis in wild Boletus species. LWT 44:1343–1348

    Article  CAS  Google Scholar 

  • Lee J, Koo N, Min DB (2004) Reactive oxygen species, aging, and antioxidative nutraceuticals. Comp Rev Food Sci Food Safety 3:21–33

    Article  CAS  Google Scholar 

  • López-Bucio J, Nieto-Jacobo MF, Ramírez-Rodríguez V, Herrera-Estrella L (2000) Organic acid metabolism in plants: from adaptive physiology to transgenic varieties for cultivation in extreme soils. Plant Sci 160:1–13

    Article  Google Scholar 

  • Manzi P, Marconi S, Aguzzi A, Pizzoferrato L (2004) Commercial mushrooms: nutritional quality and effect of cooking. Food Chem 84:201–206

    Article  CAS  Google Scholar 

  • Pereira E, Barros L, Martins A, Ferreira ICFR (2012) Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats. Food Chem 130:394–403

    Article  CAS  Google Scholar 

  • Reis FS, Heleno SA, Barros L, Sousa MJ, Martins A, Santos-Buelga C, Ferreira ICFR (2011) Towards the antioxidant and chemical characterization of mycorrhizal mushrooms from Northeast Portugal. J Food Sci 76:824–830

    Article  Google Scholar 

  • Reis FS, Martins A, Barros L, Ferreira ICFR (2012) Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples. Food Chem Toxicol 50:1201–1207

    Article  CAS  Google Scholar 

  • Ribeiro B, Rangel J, Valentão P, Baptista P, Seabra RM, Andrade PB (2006) Contents of carboxylic acids and two phenolics and antioxidant activity of dried Portuguese wild edible mushrooms. J Agric Food Chem 54:8530–8537

    Article  CAS  Google Scholar 

  • Ribeiro B, Valentão P, Baptista P, Seabra RM, Andrade PB (2007) Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica). Food Chem Toxicol 45:805–1813

    Google Scholar 

  • Ribeiro B, Andrade PB, Baptista P, Barros L, Ferreira ICFR, Seabra RM, Valentão P (2008a) Leucopaxillus giganteus mycelium: effect of nitrogen source on organic acids and alkaloids. J Agric Food Chem 56:4769–4774

    Article  CAS  Google Scholar 

  • Ribeiro B, Lopes R, Andrade PB, Seabra RM, Gonçalves RF, Baptista P, Quelhas I, Valentão P (2008b) Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes. Food Chem 110:47–56

    Article  CAS  Google Scholar 

  • Rotzoll N, Dunkel A, Hofmann T (2006) Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.). J Agric Food Chem 54:2705–2711

    Article  CAS  Google Scholar 

  • Seabra RM, Andrade PB, Valentão P, Fernandes E, Carvalho F, Bastos ML (2006) Anti-oxidant compounds extracted from several plant materials. In: Biomaterials from aquatic and terrestrial organisms. Science Publishers–Enfield (NH) Jersey Plymouth, New Hampshire

  • Valentão P, Lopes G, Valente M, Barbosa P, Andrade PB, Silva BM, Baptista P, Seabra RM (2005) Quantification of nine organic acids in wild mushrooms. J Agric Food Chem 53:3626–3630

    Article  Google Scholar 

  • Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J (2007) Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol 39:44–84

    Article  CAS  Google Scholar 

  • Vaz JA, Barros L, Martins A, Morais JS, Vasconcelos MH, Ferreira ICFR (2011a) Phenolic profile of seventeen Portuguese wild mushrooms. LWT 44:343–346

    Article  CAS  Google Scholar 

  • Vaz JA, Barros L, Martins A, Santos-Buelga C, Vasconcelos MH, Ferreira ICFR (2011b) Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions. Food Chem 126:610–616

    Article  CAS  Google Scholar 

  • Vazquez OML, Vazquez BME, Lopez HJ, Simal LJ, Romero RMA (1994) Simultaneous determination of organic acids and vitamin C in green beans by liquid chromatography. J AOAC Int 77:1056–1105

    Google Scholar 

Download references

Acknowledgments

The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU for the financial support of this work (research project PTDC/AGR-ALI/110062/2009) and to CIMO (strategic project PEst-OE/AGR/UI0690/2011). L. Barros also thanks FCT, POPH-QREN and FSE for her grant (SFRH/BPD/4609/2008).

Author information

Authors and Affiliations

  1. CIMO-Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia 1172, 5301-855, Bragança, Portugal

    Lillian Barros, Carla Pereira & Isabel C. F. R. Ferreira

Authors
  1. Lillian Barros
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Carla Pereira
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Isabel C. F. R. Ferreira
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Isabel C. F. R. Ferreira.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Barros, L., Pereira, C. & Ferreira, I.C.F.R. Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection. Food Anal. Methods 6, 309–316 (2013). https://doi.org/10.1007/s12161-012-9443-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-012-9443-1

Keywords

Search

Navigation