Comparison of total amino acid compositions, total phenolic compounds, total flavonoid content, β-carotene content and hydroxyl radical scavenging activity in four wild edible mushrooms
DOI:
https://doi.org/10.6092/issn.2531-7342/16457Keywords:
Hericium erinaceus, Laetiporus sulphureus, Polyporus umbellatus, Sparassis nemecii, wild basidiomataAbstract
The total amino acid compositions, total phenolic compounds, total flavonoid content, β-carotene content and hydroxyl radical scavenging activity in four wild edible mushrooms − Hericium erinaceus, Laetiporus sulphureus, Polyporus umbellatus, Sparassis nemecii have been studied in this work. Maximal indexes of total phenolic compounds in 41.28-43.82 mg of gallic acid equivalents per gram of dry weight were revealed for ethanol extracts of L. sulphureus and H. erinaceus. Maximal index of total flavonoid content in 7.91 mg of quercetin per gram of dw was revealed for ethanol extract of H. erinaceus. The content of β-carotene from ethanol extracts of studied mushrooms ranged from 2.1 to 3.1 µg β-carotene per gram of dw. The most intensive OH scavenging activity is characteristic for ethanol extract of H. erinaceus. The fraction of essential amino acids in mushrooms was 44%, 41.25%, 43.49% and 47.30% in S. nemecii, L. sulphureus, P. umbellatus and H. erinaceus, respectively. The fraction of hydrophobic amino acids ranged from 38.19% in L. sulphureus to 49.5% in H. erinaceus. Therefore, the ethanol extracts of H. erinaceus can be used as a source of compounds with high antioxidant potential. The basidiomata of S. nemecii and P. umbellatus can be recommended for use as a source of amino acids.
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