The harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic
activity in Angola and a good example of the use of non-wood forest products for food.
Although there is deep traditional knowledge about the general properties of WEMs, a huge gap
remains in detailed scientific knowledge. Thus, this study aimed to investigate the socio-economic
importance of the species sold at local markets in Huila, Angola, from their molecular identification
to the assessment of their nutritional, chemical, and bioactive profiles. From the eight WEM
morphotypes studied, five were identified based on phenotypical and molecular approaches (four
Russula spp., and Amanita loosei). The studied mushrooms proved to be a rich source of carbohydrates,
proteins, and ashes, also presenting low amounts of fat. Chemical analyses further revealed mannitol
as the main free sugar in all samples, and organic acids, namely, oxalic, quinic, malic, citric, and
fumaric acids in low amounts. Additionally, the -tocopherol isoform and monounsaturated fatty
acids were predominant. Regarding phenolic acids, protocatechuic, p-hydroxybenzoic, p-coumaric,
and cinnamic acids were detected in all mushroom hydroethanolic extracts, being responsible for
their antioxidant, antibacterial, and antifungal activities. Our investigation contributes to the identification
and knowledge of WEMs as important complementary food sources in Angola, some of which
were reported for the first time, promoting their utilization as a basis of nutritional and functional
ingredients, as being able to be part of a balanced diet and to be used in new bio-based formulationsinfo:eu-repo/semantics/publishedVersio