Chemical Characterization and Antioxidant Potential of Wild Ganoderma Species from Ghana

Abstract

The chemical characterization and antioxidant potential of twelve wild strains of Ganoderma sp. from Ghana, nine (LS1–LS9) of which were found growing wild simultaneously on the same dying Delonix regia tree, were evaluated. Parameters evaluated included the nutritional value, composition in sugars, fatty acids, phenolic and other organic compounds and some vitamins and vitamin precursors. Antioxidant potential was evaluated by investigating reducing power, radical scavenging activity and lipid peroxidation inhibition using five in vitro assays. Protein, carbohydrate, fat, ash and energy contents ranged between 15.7–24.5 g/100 g·dw, 73.31–81.90 g/100 g, 0.48–1.40 g/100 g, 0.68–2.12 g/100 g ash and 396.1–402.02 kcal/100 g, respectively. Fatty acids such as linoleic, oleic and palmitic acids were relatively abundant. Free sugars included rhamnose, fructose, mannitol, sucrose and trehalose. Total tocopherols, organic acids and phenolic compounds’ content ranged between 741–3191 µg/100 g, 77–1003 mg/100 g and 7.6–489 µg/100 g, respectively. There were variations in the β-glucans, ergosterol and vitamin D2 contents. The three major minerals in decreasing order were K > P > S. Ganoderma sp. strain AM1 showed the highest antioxidant activity. This study reveals, for the first time, chemical characteristics of Ganoderma spp. which grew simultaneously on the same tree.

Nutritional Value, Chemical Composition and Cytotoxic Properties of Common Purslane (Portulaca oleracea L.) in Relation to Harvesting Stage and Plant Part

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Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive study

“…Fatty acids. Fatty acid methyl esters (FAME) were prepared as previously described, 12 and determined by gas-liquid chromatography with flame ionization detection, using a DANI model GC 1000 instrument. Separation was achieved on a Zebron-Kame column (30 m × 0.25 mm ID × 0.20 µm, Phenomenex, Lisbon, Portugal) operating under the following oven temperature program: initial temperature of 100°C, held for 2 min, increase at 10°C min −1 to 140°C, followed by a 3°C min −1 ramp to 190°C, a 30°C min −1 ramp to 260°C and held for 2 min.…”

Seed oil and seed oil byproducts of common purslane (Portulaca oleracea L.): A new insight to plant-based sources rich in omega-3 fatty acids

“…Fatty acid content was determined after trans-esterification of the lipid fraction obtained through Soxhlet extraction as previously described by Obodai et al (2017). Briefly, fatty acids were methylated with 5 mL of methanol:sulphuric acid:toluene 2:1:1 (v:v:v), during at least 12 h in a bath at 50°C and 160 rpm; then 3 mL of deionized water were added, to obtain phase separation; the FAME were recovered with 3 mL of diethyl ether by shaking in vortex, and the upper phase was passed through a micro-column of sodium sulphate anhydrous, in order to eliminate the water; the sample was recovered in a vial with Teflon, and before injection the sample was filtered with 0.2 μm nylon filter from Merck Millipore (Oeiras, Portugal).…”