Accepted Article Pioppino mushroom in the Southern Italy: an undervalued source of nutrients and bioactive compounds Nicola Landi a , Severina Pacifico a , Sara Ragucci a , Antonella M. A. Di Giuseppe a , Federica Iannuzzi a , Armando Zarrelli b , Simona Piccolella a and Antimo Di Maro a, * a Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Via Vivaldi 43, I-81100 Caserta, Italy b Department of Organic Chemistry and Biochemistry, University of Naples ‘Federico II’, Via Cintia 4, 80126-Napoli, Italy * Correspondence to: Antimo Di Maro (ADM), Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Via Vivaldi 43, I-81100 Caserta, Italy. E-mail: antimo.dimaro@unina2.it Abstract BACKGROUND: Agrocybe aegerita (V. Brig.) Singer, commonly known as Pioppino, is a popular edible mushroom, known in the Campania Region (Italy). Despite its habitual consumption, few nutritional and biochemical information is available. Thus, nutritional values, antiradical properties and chemical composition of the wild Pioppino were compared to those of the cultivated Agaricus bisporus (J.E. Lange) Imbach (known as Champignon), equally analysed. RESULTS: Macronutrient components (proteins, carbohydrates and lipids), free and protein amino acids and fatty acid content of poplar mushroom were achieved. Total phenol content of a defatted Pioppino alcoholic extract (PM) was determined, whereas DPPH and ABTS methods were applied to determine the radical scavenging capabilities of the extract. Ferricyanide and ORAC-fluorescein methods were also performed. Finally, LC-HRMS was used to identify and quantify the main metabolites in the extract. PM was mainly constituted of disaccharides, hexitol derivatives and malic acid. Coumaric acid isomers and C 6 C 1 compounds were also detected. This article is protected by copyright. All rights reserved. This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.8428