Amino acids and antioxidant activities of extracts from wild edible mushrooms from a community forest in the Nasrinual District, Maha Sarakham, Thailand

A total of 18 wild edible mushrooms of Cantharellus species were collected from northwestern Himalayan region of India. The basic composition (moisture, total carbohydrates, dietary fiber, crude fat, ash, nitrogen and protein) and amino acid contents (by high-performance liquid chromatography) of these wild edible mushrooms were determined. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. Total phenolics and antioxidant activity from water and methanolic extracts of these mushrooms were also determined. These wild mushrooms also had significant amount of phenol content and antioxidant capacity. Studies also provide the precise antioxidant status of 18 indigenous species of mushrooms, which can serve as a useful database for the selection of mushrooms for the function of preparation of mushroom-based nutraceutics.

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Chemical composition and non-volatile components of three wild edible mushrooms collected from northwest Tunisia

Mediterranean Journal of Chemistry ◽

10.13171/mjc53/01604121130/bouzouita ◽

2016 ◽

Vol 5 (3) ◽

pp. 434-441 ◽

Cited By ~ 1

Author(s):

Ibtissem Kacem Jedidi ◽

Imen Kacem Ayoub ◽

Philippe Thonart ◽

Nabiha Bouzouita

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Soluble Sugars ◽

Dry Weight ◽

Essential Amino Acids ◽

Edible Mushrooms ◽

Volatile Components ◽

Wild Edible Mushrooms ◽

Agaricus Campestris

In Tunisia, many people collect wild edible mushrooms as pickers for their own consumption. The present work aims at contributing to the determination of the chemical composition, non volatile components content (soluble sugars, free amino acids) and minerals and trace elements of three popular Tunisian wild edible mushrooms species collected from the northwest of Tunisia (Agaricus campestris, Boletus edulis and Cantharellus cibarius).All investigated mushrooms revealed that these species are rich sources of proteins (123.70 â€“ 374.10 g kg-1 dry weight (DW)) and carbohydrates (403.3 â€“ 722.40 g kg-1 DW), and low content of fat (28.2 â€“ 39.9 g kg-1 DW); the highest energetic contribution was guaranteed by C. cibarius (1542.71 kJ / 100 g). A. compestris (33.14 mg/g DW) showed the highest concentration of essential amino acids. The composition in individual sugars was also determined, mannitol and trehalose being the most abundant sugars. C. cibarius revealed the highest concentrations of carbohydrates (722.4 g kg-1 DW) and A. compestris the lowest concentration (403.3 g kg-1 DW). Potassium (K) and sodium (Na) are the most abundant minerals in analyzed samples (A. compestris showed the highest concentrations of K and Na, 49141.44 and 9263.886 Âµg/g DW respectively).

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Amino Acids Contents of Common Wild Edible Mushrooms in Yunnan Province

Plant Diversity and Resources ◽

10.3724/sp.j.1143.2012.11102 ◽

2012 ◽

Vol 34 (1) ◽

pp. 89 ◽

Cited By ~ 3

Author(s):

Can SUN ◽

Ji LIN ◽

Yu-Ping WAN ◽

Yang LIU ◽

Hua-Kun XU

Keyword(s):

Amino Acids ◽

Yunnan Province ◽

Edible Mushrooms ◽

Wild Edible Mushrooms

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Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities

Food Chemistry ◽

10.1016/j.foodchem.2006.07.038 ◽

2007 ◽

Vol 103 (2) ◽

pp. 413-419 ◽

Cited By ~ 257

Author(s):

Lillian Barros ◽

Maria-João Ferreira ◽

Bruno Queirós ◽

Isabel C.F.R. Ferreira ◽

Paula Baptista

Keyword(s):

Ascorbic Acid ◽

Antioxidant Activities ◽

Edible Mushrooms ◽

Total Phenols ◽

Wild Edible Mushrooms ◽

Β Carotene

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Amino Acids Composition of Some Wild Edible Mushrooms from Southern Cross River State, Nigeria

Asian Journal of Biology ◽

10.9734/ajob/2021/v12i230159 ◽

2021 ◽

pp. 24-32

Author(s):

Juliet Oluwatominiyi On ◽

Glory Akpan Bassey ◽

Mary-Ibenreh Ogaboh Agba ◽

Aniedi-Abasi Akpan Markson

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Glutamic Acid ◽

Aspartic Acid ◽

Essential Amino Acids ◽

The Other ◽

Edible Mushrooms ◽

Wild Edible Mushrooms ◽

Cross River ◽

Cross River State

Aims: To document the amino acid content of six wild edible mushrooms - Lentinus squarrosulus Mont., Auricularia auricular-judae (Bull.) Wettst., Mycetinis copelandii (Desjardin) A.W. Wilson & Desjardin, Baeospora myosura (Fr.) Singer, Pleurotus ostreatus (Jacq. ex. fr) Kummer and Volvariella volvacea (Bull. ex. Fr.) Singer - found in southern Cross River State, Nigeria. Place and duration of study: Department of Plant and Ecological Studies, University of Calabar, Cross River State, Nigeria, between May 2018 and August 2018. Methodology: The amino acids content of these mushrooms were quantitatively estimated. The samples were obtained and analyzed for amino acids on dry weight basis using standard methods. Results: The amino acid analysis quantitatively estimated the alanine, arginine, aspartic acid, cystine, glutamic acid, glycine, histidine, Isoleucine, leucine, lysine, methionine, norleucine, phenylalanine, proline, serine; threonine; tryptophan; tyrosine and valine component of the mushroom samples. All the mushrooms studied contained nine essential, five conditionally essential and four non-essential amino acids with glutamic acid as the most predominant (values ranging from 6.66 to 17.26g/100g protein). Cysteine (0.30-0.48g/100g protein) and methionine (0.64-1-1.7g/100g protein) were the lowest in concentration. The concentrations of five of these essential amino acids phenylalanine (3.55 mg/100g protein), valine (3.62 mg/100g protein), threonine (3.39 mg/100g protein), tryptophan (1.58 mg/100g protein), and lysine (3.23 mg/100g protein) in P. ostreatus were significantly (P≤0.05) higher than found in the other mushrooms. For the nonessential and conditionally essential amino acids, the concentrations of arginine (6.02 mg/100g protein), aspartic acid (6.88 mg/100g protein), cysteine (0.48 mg/100g protein), glutamine (17.26 mg/100g protein) and glycine (2.61 mg/100g protein) in P. ostreatus were significantly higher (P≤0.05) than found in the other mushrooms. Conclusion: This information reveals that mushrooms are potential sources of quality protein with substantial proportion of essential amino acids indicating they can play a significant role in the fight against malnutrition.

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