Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: Paralepista flaccida (Sowerby) Vizzini and Lepista nuda (Bull.) Cooke

Abstract

Mushrooms have been consumed for centuries and have recently gained more popularity as an important source of nutritional and pharmaceutical compounds. As part of the valorization of mushroom species in northern Morocco, the current study aimed to investigate the chemical compositions and antioxidant properties of two wild edible mushrooms, Paralepista flaccida and Lepista nuda. Herein, the bioactive compounds were determined using spectrophotometer methods, and results showed that the value of total phenolic content (TPC) was found to be higher in P. flaccida (32.86 ± 0.52 mg) than in L. nuda (25.52 ± 0.56 mg of gallic acid equivalents (GAEs)/mg of dry methanolic extract (dme)). On the other hand, the value of total flavonoid content (TFC) was greater in L. nuda than in P. flaccida, with values of 19.02 ± 0.80 and 10.34 ± 0.60 mg of (+)-catechin equivalents (CEs)/g dme, respectively. Moreover, the ascorbic acid, tannin, and carotenoids content was moderate, with a non-significant difference between the two samples. High-performance liquid chromatography–mass spectrometry (HPLC-MS) analysis allowed the identification and quantification of thirteen individual phenolic compounds in both P. flaccida and L. nuda, whereas p-Hydroxybenzoic acid was recognized as the major compound detected, with values of 138.50 ± 1.58 and 587.90 ± 4.89 µg/g of dry weight (dw), respectively. The gas chromatography–mass spectrometry (GC-MS) analysis of methanolic extracts of P. flaccida and L. nuda revealed the presence of sixty-one and sixty-six biomolecules, respectively. These biomolecules can mainly be divided into four main groups, namely sugars, amino acids, fatty acids, and organic acids. Moreover, glycerol (12.42%) and mannitol (10.39%) were observed to be the main chemical compositions of P. flaccida, while L. nuda was predominated by linolelaidic acid (21.13%) and leucine (9.05%). L. nuda showed a strong antioxidant property, evaluated by DPPH (half maximal effective concentration (EC50) 1.18–0.98 mg/mL); β-carotene bleaching (EC50 0.22–0.39 mg/mL); and reducing power methods (EC50 0.63–0.48 mg/mL), respectively. These findings suggested that both mushrooms are potential sources of various biomolecules, many of which possess important biological activities which are interesting for the foods and pharmaceuticals industry.

First Record of the Edible Mushroom Lepista sordida in Western Algerian Forest: Nutritional Value and Physicochemical Parameters of Mycelial Culture

“…Lepista sordida is recognized for its high nutritional value and medicinal properties. It is a fungus rich in polysaccharides that possess physicochemical properties [ 55 , 56 ].…”

Chemical Characterization and Evaluation of Antimicrobial Properties of the Wild Medicinal Mushroom Ganoderma lucidum Growing in Northern Moroccan Forests

“…The gas chromatography–mass spectrometry (GC–MS) analysis of biologically active molecules present in the methanolic extract of the medicinal mushroom G. lucidum fruiting body from northern Morocco was performed using the same conditions, equipment and process described by Erbiai et al [ 27 ]. Briefly, the derivatized methanolic extract solution was analyzed by the GC–MS system and automatic injector.…”

Chemical Characterization and Several Bioactivities of Cladanthus mixtus from Morocco

“…The temperature of the column was programmed to rise from 50 to 350 °C at a rate of 5 °C/min. At a flow rate of 0.75 mL/min, helium was used as the carrier gas [ 48 ]. To perform GC-MS analysis, the dried methanolic extracts were derivatized by mixing 10 mg of each sample with 100 µL of anhydrous pyridine and 100 µL BSTFA, then the mixture was heated at 65 °C for 30 min and diluted with 200 µL chloroform.…”