Nutritional and Molecular Analysis of Wild Edible Gelam Mushroom (Boletus sp.) from Kelantan, Malaysia

Yuswan, Mohd Hafis; On, Yue-Yuan; Tan, Yinling; Wei, Lai; Zainal, Zainanda; Sz, Jie-Xian; Daud, Faiz

doi:10.9734/jabb/2017/33701

Cited by 1 publication

(1 citation statement)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fresh TBB samples contained a moisture content of 82.7 ± 2.0% on a wet-weight basis. Our results agreed with the findings of previous studies that found that the moisture content in fresh bolete mushrooms ranged from 70% to 93% depending upon the bolete species [ 43 , 44 , 45 , 46 , 47 ]. To extend the availability and shelf-life of TBB, a preservation method is recommended.…”

Section: Resultssupporting

confidence: 93%

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Kumla

Suwannarach

Tanruean

et al. 2021

Foods

View full text Add to dashboard Cite

Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year using different preservation methods (drying, brining, and frozen) were investigated. The results indicated that the brining method significantly reduced the protein and fat contents of the mushrooms. The polyphenol and flavonoid contents of the frozen sample were not significantly different from that of the fresh sample. The results revealed that an inhibition value of 50% (IC50) for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay of the extract of the dried and frozen samples was not statistically different from that of the fresh sample. The IC50 value of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP) value in the extract of the frozen sample were not found to be significantly different from those of the fresh sample. Furthermore, the lowest degree of antioxidant activity was found in the extract of the brined sample. Additionally, the antimicrobial activities of the extracts of the fresh and frozen samples were not significantly different and both extracts could have inhibited the growth of all tested Gram-positive bacteria and Pseudomonas aeruginosa.

show abstract

Section: Resultssupporting

confidence: 93%

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Kumla

Suwannarach

Tanruean

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

Nutritional and Molecular Analysis of Wild Edible Gelam Mushroom (Boletus sp.) from Kelantan, Malaysia

Abstract: Aims: To conduct nutritional and molecular analysis of Gelam mushroom which is believed to have contained medicinal properties.

Cited by 1 publication

References 8 publications

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Contact Info

Product

Resources

About