Investigation of the nutritional value and antioxidant activities of common Bangladeshi edible mushrooms

Abstract

Background Mushrooms have been recognized both as medicine and nutritional food in many countries for thousands of years, owing to the presence of significant amounts of carbohydrates, proteins, lipids, fibers, and antioxidants. This study aims at evaluating the nutritional contents and antioxidant potentials of seven types of mushrooms cultivated in Bangladesh. Methods Proximate composition analysis of the collected mushrooms was performed to determine moisture content, pH, lipid, crude fibre, total ash, protein, carbohydrate content, and calorific value. Antioxidant potential of collected mushrooms were evaluated by mean of eight different methods including total flavonoid content, phenolic content, tannin content, total antioxidant activity, hydroxyl radical scavenging activity, DPPH assay and reducing power capacity. Results The results demonstrated that investigated mushrooms were found rich in proteins (20–45 g/100 g), carbohydrate (11–61 g/100 g in dry sample) and fibre (5–40 g/100 g). The ash content was found 6–10 g/100 g and glucose content 54–160 mg/100 g. However, all the mushrooms showed a lower content of lipid (1–4%). Results also revealed that the total antioxidant capacity of the extracts were found in the concentration range of 0.08–0.21 mg/mL, whereas the hydroxyl radical and DPPH radical scavenging activity were 0.88–1.40 and 0.05–0.63 mg/mL. Conclusion The findings of the current investigation proved that the studied Bangladeshi mushrooms are good source of nutritional and antioxidant components. Therefore, this study can help spreading awareness among Bangladeshi people regarding consumption of mushrooms as functional foods.

Genetic and Chemical Diversity of Edible Mushroom Pleurotus Species

“…This phenomenon also appeared in that of yeast [ 49 ]; for example, Xyl and Ara existed in different yeast species. Our results showed that the types of sugar in tested samples were in agreement with previous results [ 50 ]. Currently, sugar might play an important role in food and provide the majority of energy for human being.…”

Understanding the socio-economic characteristics of mushroom hunter communities and various wild edible mushrooms in Southeast Sulawesi, Indonesia

“…Studies concerning the exploitation of mushrooms have been done before [17,26], but are still considered unsatisfactory [9] and scarce [15]. Even though they have been well known in the past to have many benefits especially as a food source, medicine and a source of income through trading [1][2][3]7,11,14,[20][21][22]27,28]. A number of efforts to identify macroscopic mushrooms has been done in Indonesia, 30 types of mushrooms has been identified in Rumbio Sacred forest, Riau [15]; 34 Types of mushroom has even been identified in Halimun Salak Mountain National Park in Lebak Regency, Banten [16] 14 types of mushrooms in Mbeji Wonosalam Forrest on the slope of Anjasmoro Mountain [29]; 20 types of mushrooms in Mekarsari tourist park [30] and 18 types of mushrooms in Bayur forest, West Kalimantan [31].…”

“…Mushrooms have been known for thousands of years throughout the world, as nutritious food and for treatment [1][2][3]. The Ancient Greeks believed that mushrooms gave warriors strength in battle, and the Romans regarded mushrooms as "Food of the Gods."…”

“…Several researchers have conducted scientific exploration of the various nutritional contents and health benefits of mushrooms [1][2][3][7][8][9]. Mushrooms are functional foods.…”

Nutritional Value, Medicinal Importance, and Health-Promoting Effects of Dietary Mushroom (Pleurotus ostreatus)

“…Nowadays, people are more concerned about their diet [13] and fitness [14]. Presently, oyster mushrooms are appreciated as food not only for their texture and flavor [3] but also for their chemical, nutritional characteristics, and medicinal properties [15] and health benefits [16]. Due to their taste, flavor, high nutritional values, and medicinal properties, nowadays P. ostreatus is the most popular and consumed mushroom [17] (Figure 1).…”