Elemental Composition, Antioxidant and Antibacterial Properties of Some Wild Edible Mushrooms from Romania

Abstract

Five selected wild edible mushrooms from Romania (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, and Lactarius piperatus) were investigated for their antioxidant potential using an ABTS spectrophotometric assay. Among the selected mushrooms, B. edulis displayed the highest radical scavenging activity and the greatest phenolic content, measured by the Folin–Ciocalteu reagent method. The total flavonoids were quantified using the aluminum chloride colorimetric method, with the extract of B. edulis being the richest. L. piperatus and B. edulis mushrooms exhibited the strongest antibacterial activity against S. aureus and E. coli. The content of trace elements was determined using an atomic absorption spectrometer, and it was found that K and Mg were the main metals present in all the selected mushroom species. The obtained results suggest that the studied wild edible mushrooms are natural functional matrices, and may have potential to be used as natural antioxidants if they are introduced into the daily diet.

The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.)

“…Along with fruit and vegetables, edible mushrooms are now at the centre of interest of many research centres around the world. The interest is mostly focused on their flavour and aroma, but in fact, edible mushrooms have antifungal, anti-inflammatory, antiviral, antibacterial, hepatoprotective, antidiabetic, hypolipidemic, hypotensive and cytotoxic properties, as well as a unique composition including such compounds as polyphenols, tocopherols, B vitamins, minerals and proteins [ 1 – 3 ]. Mushrooms are a rich source of highly and easily absorbable minerals.…”

Narrative Review: Bioactive Potential of Various Mushrooms as the Treasure of Versatile Therapeutic Natural Product

“…Ganoderma tsugae Polysaccharides [256,257] Gomphus clavatus Ergosterol, phenolic compounds [258,259] Grifola frondosa Phenolic compounds, β-1,6 and β-1,3-glucan [260] Helvella crispa Phenolic compounds [261] Hericium erinaceus Phenolic compounds [262] Hydnum repandum Tocopherols, phenolic compounds [263,264] I. obliquus p-Hydroxybenzoic acid, quercetin, kaempferol [265,266] Laccaria laccata Tocopherols, phenolic compounds [267] Lactarius citriolens Free sugars, fatty acids, tocopherols, and phenolic acids [268] Lactarius deliciosus Phenolic compounds, flavonoids [269][270][271] Lactarius piperatus Phenolic compounds, flavonoids [236,272] Lactarius salmonicolor Phenolic compounds [273,274] Lentinula edodes Gallic acid, protocatechuic acid, catechin, tocopherols [275][276][277] Lepista nuda β-Carotene, α-tocopherol [278][279][280][281] Leucopaxillus giganteus β-carotene, ascorbic acid, lycopene, phenolic compounds [282] Macrolepiota procera Phenolic compounds [283] Marasmius oreades Flavonoids, ascorbic acid [284,285] Meripilus giganteus Gallic, p-coumaric, protocatechin, caffeic, and vanillc acids [286][287][288] Phellinus igniarius Hispidin [289,290] Phellinus linteus β-Tocopherol, protocatechuic acid, gallic acid; pyrogallol; homogentisic acid, αand β-glucans [291] Pleurotus ostreatus β-Glucans galli...…”

Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

“…These foods tend to have a greater emphasis on whole foods and fewer processed ingredients. Moreover, there is a growing affinity of the consumers to sustainable wild food products that are grown and produced in uncontaminated wild areas offering high quality food that is viewed in a completely different way as enriched ones with beneficial bioactive compounds [3,4]. There are large numbers of wild edible food categories including annual and perennial herbs, forbs, ferns, as well as mushrooms, algae and lichens, vines, sedges and rushes, grasses, broadleaved and needle-like or scale-like leaved shrubs, trees [5].…”