Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal)

Abstract

The present study aimed to investigate the chemical composition, bioactive compounds, and antioxidant activity of two wild edible mushrooms, the honey fungus (Armillaria mellea) and the parasol mushroom (Macrolepiota procera), collected from Northern Morocco (MA) and Portugal (PT). Those species were chosen due to their edibility, nutraceutical, and medicinal properties. Bioactive compounds (ascorbic acid, tannin, total phenolic, total flavonoid, β-carotene, and lycopene) and their antioxidant activity were determined by spectrophotometric methods. Herein, the fruiting body of the samples revealed a significantly higher amount of bioactive compounds, and values varied between the Moroccan and the Portuguese ones. Methanolic extracts shown a strong antioxidant capacity: Using DPPH free radical-scavenging activity radicals (IC50 1.06–1.32 mg/mL); inhibition of β-carotene bleaching radicals (IC50 0.09–0.53 mg/mL); and, reducing power radicals (IC50 0.52–1.11 mg/mL). The mushroom species with the highest antioxidant capacity was A. mellea from MA. Chemical composition was analyzed by GC-MS and LC-MS methodologies. GC-MS analysis showed that the most abundant biomolecules group was sugar compositions in the four samples (62.90%, 48.93%, 59.00%, and 53.71%) and the main components were galactitol 16.74%, petroselinic acid 19.83%, d-galactose 38.43%, and glycerol 24.43% in A. mellea (MA), A. mellea (PT), M. procera (MA), and M. procera (PT), respectively. LC-MS analysis of individual phenolic compounds revealed that vanillic acid (198.40±2.82 µg/g dry weight (dw) and cinnamic acid (155.20 ± 0.97 µg/g dw) were the main compounds detected in A. mellea, while protocatechuic acid (92.52 ± 0.45 and 125.50 ± 0.89 µg/g dw) was predominated in M. procera for MA and PT samples, respectively. In general, the results of this comparative study demonstrate that the geographic and climatic conditions of the collection site can influence biomolecule compounds and antioxidant properties of wild mushrooms. This study contributes to the elaboration of nutritional, nutraceutical, and pharmaceutical databases of the worldwide consumed mushrooms.

Metabolic Profiles, Bioactive Compounds, and Antioxidant Capacity in Lentinula edodes Cultivated on Log versus Sawdust Substrates

“…The L. edodes cultivated on logs showed greater activity (IC 50 = 1.90 mg/mL) compared to those cultivated on sawdust (IC 50 = 2.38 mg/mL). The reducing power was determined using the ferricyanide/Prussian blue assay based on the reduction of ferric iron [17]. The IC 50 values based on the reducing ability of methanolic extracts of L. edodes cultivated on logs or sawdust (2.33 and 2.92 mg/mL, respectively) were similar to a previous report for mushrooms grown in a solid medium (2.26 mg/mL) [39].…”

“…indicating that the cultivation conditions influence the phenolic compound content of mushrooms. Wild mushrooms have higher levels of phenolic compounds than cultivated species [15,17,35]; thus, our results suggest that logs may provide an environment similar to the wild environment that supports the growth of L. edodes and that this environment could explain the higher phenol content.…”

“…The tannin content was determined using a slightly modified vanillin-HCl method [17]. The absorbance was read at 500 nm in a spectrometer, and the results were expressed using a calibration curve in mg of catechin equivalents (CE) per gram of dry methanolic extracts.…”

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...…”

Phenolic compound and antioxidant activity of two slightly consumed wild mushrooms (Lentinus squarrosulus and Auricularia politrich) in three regions from center Ivory Coast

“…Once considered a food of low nutritional value, mushrooms are of particular interest today. Indeed, research on wild edible fungi of nutritional and medicinal interest has developed significantly in recent years and is now oriented towards the discovery of new sources beneficial to human health and having therapeutic effects on certain infectious diseases (Erbiai et al, 2021). Now, more than 80% of people consider them a "healthy" food and do not hesitate to include them in a diet aimed at good cardiovascular health (Stanton, 2006;Yuwa-Amornpitak et al, 2020).…”