Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms

2007 ◽  
Vol 55 (12) ◽  
pp. 4781-4788 ◽  
Author(s):  
Lillian Barros ◽  
Paula Baptista ◽  
Daniela M. Correia ◽  
Jorge Sá Morais ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms ◽  
Conservation Treatment

Chemical Composition and Antioxidant Activity of Two Wild Edible Mushrooms from Turkey

2015 ◽  
Vol 17 (12) ◽  
pp. 1179-1188 ◽  
Author(s):  
Suat Ekin ◽  
Yusuf Uzun ◽  
Kenan Demirel ◽  
Mahire Bayramoglu ◽  
Hatice Kiziltas
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

scholarly journals Chemical Composition, Bioactive Compounds and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal)

Biomolecules ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 575
Author(s):  
El Hadi Erbiai ◽  
Luís Pinto da Silva ◽  
Rabah Saidi ◽  
Zouhaire Lamrani ◽  
Joaquim C.G. Esteves da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms ◽  
Armillaria Mellea ◽  
Ms Analysis ◽  
Β Carotene ◽  
Macrolepiota Procera

The present study aimed to investigate the chemical composition, bioactive compounds, and antioxidant activity of two wild edible mushrooms, the honey fungus (Armillaria mellea) and the parasol mushroom (Macrolepiota procera), collected from Northern Morocco (MA) and Portugal (PT). Those species were chosen due to their edibility, nutraceutical, and medicinal properties. Bioactive compounds (ascorbic acid, tannin, total phenolic, total flavonoid, β-carotene, and lycopene) and their antioxidant activity were determined by spectrophotometric methods. Herein, the fruiting body of the samples revealed a significantly higher amount of bioactive compounds, and values varied between the Moroccan and the Portuguese ones. Methanolic extracts shown a strong antioxidant capacity: Using DPPH free radical-scavenging activity radicals (IC50 1.06–1.32 mg/mL); inhibition of β-carotene bleaching radicals (IC50 0.09–0.53 mg/mL); and, reducing power radicals (IC50 0.52–1.11 mg/mL). The mushroom species with the highest antioxidant capacity was A. mellea from MA. Chemical composition was analyzed by GC-MS and LC-MS methodologies. GC-MS analysis showed that the most abundant biomolecules group was sugar compositions in the four samples (62.90%, 48.93%, 59.00%, and 53.71%) and the main components were galactitol 16.74%, petroselinic acid 19.83%, d-galactose 38.43%, and glycerol 24.43% in A. mellea (MA), A. mellea (PT), M. procera (MA), and M. procera (PT), respectively. LC-MS analysis of individual phenolic compounds revealed that vanillic acid (198.40±2.82 µg/g dry weight (dw) and cinnamic acid (155.20 ± 0.97 µg/g dw) were the main compounds detected in A. mellea, while protocatechuic acid (92.52 ± 0.45 and 125.50 ± 0.89 µg/g dw) was predominated in M. procera for MA and PT samples, respectively. In general, the results of this comparative study demonstrate that the geographic and climatic conditions of the collection site can influence biomolecule compounds and antioxidant properties of wild mushrooms. This study contributes to the elaboration of nutritional, nutraceutical, and pharmaceutical databases of the worldwide consumed mushrooms.

scholarly journals Contents of Carboxylic Acids and Two Phenolics and Antioxidant Activity of Dried Portuguese Wild Edible Mushrooms

2006 ◽  
Vol 54 (22) ◽  
pp. 8530-8537 ◽  
Author(s):  
Bárbara Ribeiro ◽  
Joana Rangel ◽  
Patrícia Valentão ◽  
Paula Baptista ◽  
Rosa M. Seabra ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Carboxylic Acids ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

Chemical composition and nutritional value of three Tunisian wild edible mushrooms

2017 ◽  
Vol 11 (4) ◽  
pp. 2069-2075 ◽  
Author(s):  
Ibtissem Kacem Jedidi ◽  
Imen Kacem Ayoub ◽  
Thonart Philippe ◽  
Nabiha Bouzouita
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

scholarly journals REMOVED: Antioxidant activity of two wild edible mushrooms Morchella vulgaris and Morchella esculenta from north Turkey

Fitoterapia ◽  
2006 ◽  
Author(s):  
Hassan Y. Aboul-Enein ◽  
Mahfuz Elmastaş ◽  
İbrahim Turkekul ◽  
Lokman Öztürk ◽  
İlhami Gülçin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms ◽  
Morchella Esculenta

Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

2011 ◽  
Vol 126 (2) ◽  
pp. 610-616 ◽  
Author(s):  
Josiana A. Vaz ◽  
Lillian Barros ◽  
Anabela Martins ◽  
Celestino Santos-Buelga ◽  
M. Helena Vasconcelos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms

2007 ◽  
Vol 20 (3-4) ◽  
pp. 337-345 ◽  
Author(s):  
Mahfuz Elmastas ◽  
Omer Isildak ◽  
Ibrahim Turkekul ◽  
Nuri Temur
Keyword(s):  
Antioxidant Activity ◽  
Edible Mushrooms ◽  
Antioxidant Compounds ◽  
Wild Edible Mushrooms
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