molecules Article Chemical and Antioxidant Properties of Wild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina Carolina V. Toledo 1, Carolina Barroetaveña 1,2,3,*, Ângela Fernandes 4, Lillian Barros 4,5 and Isabel C. F. R. Ferreira 4,* 1 Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259, Km 4, Esquel 9200, Chubut, Argentina;
[email protected] 2 Facultad de Ingeniería, Universidad Nacional de la Patagonia S.J. Bosco, Ruta 259, Km 4, Esquel 9200, Chubut, Argentina 3 Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Av. Rivadavia 1917, C1033AAJ, CABA, Argentina 4 MountainResearch Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal;
[email protected] (A.F.);
[email protected] (L.B.) 5 Laboratory of Separation and Reaction Engineering–Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal * Correspondence:
[email protected] (C.B.);
[email protected] (I.C.F.R.F.); Tel.: +54-2945-453-948 (C.B.); +351-273-303-219 (I.C.F.R.F.); Fax: +54-2945-450-175 (C.B.); +351-273-325-405 (I.C.F.R.F.) Academic Editor: Derek J. McPhee Received: 18 August 2016; Accepted: 6 September 2016; Published: 8 September 2016 Abstract: This study addresses issues regarding chemical and bioactive properties of nine wild edible mushrooms from native Nothofagus forest from Patagonia, Argentina. Macronutrients, sugars, fatty acids, tocopherols, organic acids, phenolic compounds and antioxidant properties were determined. Protein was found in high levels and varied between 3.35 g/100 g dw in Cyttaria hariotii and 22.29 g/100 g dw in Lepista nuda.