). Amino Acid Composition and Antioxidant Properties of Five Edible Mushroom Species From Kastamonu, Turkey

Abstract

Background: Hydnum repandum, Cantharellus cibarius, Ramaria fennica, Boletus edulis, and Craterellus cornucopioides are all wild edible mushroom species from the Kastamonu province. The aim of this study was to investigate antioxidant properties and amino acid contents of these mushrooms. Materials and Methods: The mushrooms were analyzed for their free amino acid compositions using a high performance Amino Acid analyzer (Biochrom 30). Also, antioxidant activity and total phenolic concentrations of five different mushroom species were studied by using spectrophotometric methods. The total free amino acid (TAA) contents ranged from 169.2 mg/g in Boletus edulis to 89.1 mg/g in Hydnum repandum. These five different mushroom species contain eight essential amino acid species except tryptophan. The antioxidant activity of mushroom extracts was expressed as the percentage of DPPH radical inhibition and IC 50 values (mg/mL). The percentage of inhibition ranged from 2.38% to 88.05% and IC 50 values ranged from 0.03 to 13.98 mg/mL. The total phenolic content ranged from 0.66 to 7.74 mg/g of dry mushroom extract, expressed as gallic acid equivalents. Conclusion: Methanolic extract of Boletus edulis showed the highest phenolic content and strong antioxidant activity. As a result, the significant linear correlation between the values for the total phenolic content and antioxidant activity of mushroom extracts was corroborated in all of the investigated mushroom species, with the exception of Craterellus cornucopioides.

Assessment of total phenolic, total flavonoid, metal contents and antioxidant activities of Trametes versicolor and Laetiporus sulphureus

“…Although wild mushroom species have extensively been researched in the Northern Hemisphere, little has still been known about the phenolic contents and antioxidant properties of mushrooms in Turkiye, which has a great potential for edible wild mushrooms [Bakır et al 2018a, Bozdoğan et al 2018, Bulam et al 2018]. In addition, the effect of chemical composition and metal content on the antioxidant properties of both edible wild and cultivated mushrooms was previously less studied in Turkiye [Bakır et al 2017, Karadeniz et al 2019, Şihoğlu Tepe 2021.…”