Biochemical constituents and antioxidant activities of some mushrooms from Turkey: Agaricus spp., Pleurotus spp., Morchella esculenta and Terfezia boudieri

Year 2019, Volume: 49 Issue: 1, 1 - 6, 02.05.2019

Mehmet Akyüz , Ayşe Dilek Özşahin Kireçci Zehra Gökçe Sevda Kırbağ Ökkeş Yılmaz

Abstract

In this study,the vitamin, sugar, protein,
fatty acid, total flavonoid, phenolic contents, and antioxidant activities
(ABTS (2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid), DPPH
(2,2-diphenyl-1-picrylhydrazyl), and MDA (malondialdehyde) speciality of edible
wild, cultured and commercial mushrooms (Pleurotus spp., L. sajor-caju,
Agaricus spp., Morchellaesculenta and Terfeziaboudieri) from Turkey were
researched. The levels of vitamins were 0.00-60.85 K1 (phylloquinone),
0.00-1.50 K2 (menaquinone), 1.35-7.20 D2 (ergocalciferol), 0.60-3.45 D3
(cholecalciferol), 8.35-68.20 α-tocopherol, 90.45-491.75 ergosterol,
0.00-110.45 stigmasterol, 0.00-1.30 β-sitosterol, 0.05-0.70 retinol and
0.05-0.15 retinolast (mg/kg) of dry weight. It was observed that P. ostreatus
and A. campestris have a higher amount of glucose, sucrose and maltose, when
compared with the other species. Furthermore, sugars such as maltose and
arabinose were not detected in Pleurotus spp. It was determined that the amount
of total flavonoid, total phenolic and protein were higher in A. bisporus, A.
campestris and L. sajor-caju than other mushroom species according to
literature.Unsaturated fatty acids, especially linoleic (C18:2) and oleic
(C18:1) acids, were predominant (37.08-76.72% and 2.91-39.43%, between)
whereas, other fatty acids were in smaller fractions. In addition, ABTS, DPPH
and MDA were found to be 12.36-99.68% at 25-200 µL, 22.97-91.89% at 50-800 µL
and 3.12-8.41 nmol/mL, respectively. 

Cite this article as: Akyüz M, Özşahin
Kireçci AD, Gökçe Z, Kırbağ S, Yılmaz Ö (2019). Biochemical constituents and
antioxidant activities of some mushrooms from Turkey: Agaricus spp., Pleurotus
spp., Morchella esculenta and Terfezia boudieri. Istanbul J Pharm 49 (1): 1-6.

Keywords

Nutritive value, antioxidant activities Pleurotus spp., Agaricus spp., M. esculenta, T. boudieri

References

• Barros L, Calhelha C, Vaz J, Ferreira I, Baptista P, Estevinho L (2007). Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. Eur Food Res Tech 225: 151-156. Barros L, Cruz T, Baptista P, Estevinho LM, Ferreira IC (2008). Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem Toxicol 46: 2742-2747. Bischoff-Ferrari HA, Giovannucci E, Willett WC, Dietrich T, Dawson-Hughes B (2006). Estimation of optimal serum concentrations of 25-hydroxyvitamin D for multiple health outcomes. Am J Clin Nutr 84: 18-28. Brand-Williams W, Cuvelier ME, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 28: 25-30. Christie WW (1992). Gas chromatography and lipids. The Oil Pres, Glaskow. Combs GF (2008). The vitamins: fundamental aspects in nutrition and health. Third Edition, Elsevier Academic Press, USA. Grangeia C, Heleno SA, Barros L, Martins A, Ferreira IC (2011). Effects of trophism on nutritional and nutraceutical potential of wild edible mushrooms. Food Res Inter 44: 1029-1035. Hara A, Radın NS (1978). Lipid extraction of tissues wıth a low-toxicity solvent. Anal Biochem 90: 420-426. Heleno SA, Barros L, Martins A, Morales P, Fernández-Ruiz V, Glamoclija J, Ferreira IC (2015). Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms. LWT-Food Sci Tech 63: 799-806. Holick MF (2007). Vitamin D deficiency. New Engl J Med 357: 266-281. Hussain G, Al-Ruqaie IM (1999). Occurrence, chemical composition, and nutritional value of truffles: an overview. Pakistan J Biol Sci 2: 510-514. Kalogeropoulos N, Yanni AE, Koutrotsios G, Aloupi M (2013). Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece. Food Chem Toxicol 55: 378-385. L´opez-Cervantes J, S´anchez-Machado DI, R´ıos-V´azquez NJ (2006). High-performance liquid chromatography method for the simultaneous quantification of retinol, -tocopherol, and cholesterol in shrimp waste hydrolysate. J Chrom A 1105: 135-139. Lowry OH, Rosenbrough NJ, Farr AL, Randall RJ (1951). Protein measurement with the Folin-phenol reagent. J Biochem 193: 265-277. Rathore H, Prasad S, Sharma S (2017). Mushroom nutraceuticals for improved nutrition and better human health: a review. Pharma Nutr 5: 35-46. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. Reis FS, Barros L, Martins A, Ferreira IC (2012). Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative study. Food Chem Toxicol 50: 191-197. Sánchez C (2017). Reactive oxygen species and antioxidant properties from mushrooms. Synthetic Syst Biotechnol 2: 13-22. Sánchez-Machado DI, López-Hernández J, Paseiro-Losada P, López-Cervantes J (2004). An HPLC method for the quantification of sterols in edible seaweeds. Biomed Chromatogr 18: 183-190. Sawaya WN, Al-Shalhat A, Al-Sogair A, Mohammad M (1985). Chemical composition and nutritive value of truffles of Saudi Arabia. J Food Sci 50: 450-453. Shimoi K, Masuda S, Furugori M, Esaki S, Kinae N (1994). Radioprotective effect antioxidative flavonoids in gamma-ray irradiated mice. Carcinogenesis 15: 2669-2672 Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology Viticulture 16: 144-158. Song FL, Gan RY, Zhang Y, Xiao Q, Kuang L, Li HB (2010). Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. Int J Mol Sci 11: 2362-2372. Tadhani MB, Patel VH, Subhash R (2007). In vitro antioxidant activities of Stevia rebaidiana leaves and callus. J Food Compos Anal 20: 323-329. Taofiq O, Martins A, Barreiro MF, Ferreira IC (2016). Anti-inflammatory potential of mushroom extracts and isolated metabolites. Trends Food Sci Technol 50: 193-210. Urashima M, Segawa T, Okazaki M, Kurihara M, Wada Y, Ida H (2010). Randomized trial of vitamin D supplementation to prevent seasonal influenza A in schoolchildren. Am J Clin Nutr 91: 1255-1260. Vaz JA, Barros L, Martins A, Santos-Buelga C, Vasconcelos MH, Ferreira IC (2011). Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions. Food Chem 126: 610-616. Wasser SP (2010). Medicinal mushroom science: history, current status, future trends, and unsolved problems. Int J Med Mushrooms 12: 1-16. Wasser SP (2014). Medicinal mushroom science: Current perspectives, advances, evidences, and challenges. Biomed J 37: 345-356. Wong JY, Chye FY (2009). Antioxidant properties of selected tropical wild edible mushrooms. J Food Compos Anal 22: 269-277. Wu SX, Wang BX, Guo SY, Li L, Yin JZ (2005). Yunnan wild edible Thelehhora ganhajun Zang nutrients analysis. Mod Prev Med 32: 1548-1549. Xu DX, Lin J, Duan ZM, Wan YP, Bai B, Sun C (2012). Detection of chemical compositions of wild Lactarius volemus from Yunnan province. Edible Fungi 4: 60-61. Yin JZ, Zhou LX (2008). Analysis of nutritional components of 4 kinds of wild edible fungi in Yunnan. Food Res Dev 29: 133-136. Zhou LX, Yin JZ (2008). Yunnan wild edible Boletus nutrition analysis and evaluation. Edible Fungi 4: 61-62. Zhu XQ, Wang XJ, Xiong Z (2007). Nutrient analysis of the wild Lentinula edodes. Forest by-product and speciality in China 2: 9-11. Zu Y, Li C, Fu Y, Zhao C (2006). Simultaneous determination of catechin, rutin, quercetin kaempferol and isorhamnetin in the extract of sea buckthorn (Hippophae rhamnoides L.) leaves by RPHPLC with DAD. J Pharm Biomed Anal 41: 714-719