Phytochemicals in Edible Wild Mushrooms From Selected Areas in Kenya

Abstract

Mushrooms have been used as food for centuries all over the world because of their characteristic soft texture and mild flavor. They are documented as being good source of nutrients and bioactive compounds that are beneficial to the human body (Chang, 2011). While the exotic varieties have been extensively analyzed, local edible wild mushrooms have not and yet they are consumed by communities living near the forests. This research aimed at screening and determination of phytochemicals compounds in wild edible mushroom found in selected areas in Kenya Two commercially grown mushrooms, oyster (Pleurotus florida) and button (Agaricus bisporus), and ten edible wild mushrooms species were collected from different locations of the country. They were analyzed for total polyphenols, flavonoids and radical scavenging activity using standard methods. All the analysis was done in triplicate. Phytochemical screening showed presence of saponins, polyphenols and terpenoids. Total polyphenols values obtained ranged between 210-1614 mg Gallic Acid equivalent (GAE)/100g, dry weight basis (dwb) and flavonoids 214-1695 mg Quercetin Equivalent (QE)/100 g dwb. Total polyphenols (R 2 = 0.82, P ≤ 0.05) and flavonoids values showed a positive correlation with the radical scavenging activity.The results show that cultivated and wild edible mushrooms are rich in health-promoting phytochemical compounds.

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> &amp; <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

“…The oyster mushroom flour stood out in terms of its protein content, with a value greater than 31.69%, followed by button flour 24.79% and 6.95% of protein content in maize flour. Comparable results have been found previously in the thick bodies of edible mushrooms, reporting glycoprotein contents of between 20 and 40% on dry weight basis [15,33,34].…”

“…Low zinc status in children has been associated with retarded growth, poor appetite and impaired sense of taste [12]. Edible mushroom has been described as a rich source of protein, vitamins, fats, carbohydrates, minerals [13,14,15,16] and health-giving properties [17]. They are ranked to be richer than most food sources except meat in term of protein content [18].…”

Phytochemical and Antioxidant Analyses of Selected Edible Mushrooms, Ginger and Garlic from Ebonyi State, Nigeria

“…Consumption of spices has been implicated in the prevention of many chronic diseases such as cardiovascular diseases, cancer and inflammation. [26] The results are in agreement with several previous works of Hamzah et al [12] and Egwim et al [11] both in Minna, Nigeria, Ehssan and Saadabi [27] in Sudan, Panpatil et al [26] in India as well as Wandati et al [28] in Kenya who independently detected these phytochemicals in their studies. However, Iwalokun et al [29] in Lagos, Nigeria and Mattila et al [30] did not detect flavonoid in their study.…”

Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits’ Pulp

“…Extracted with distilled water, B. aethiopum pulp dried at 40 o C exhibited 101.66 mg QE/g, and this amount is 2.9 times lower than 295.01 mg QE/g (Moyo et al, 2012). Again, along with total phenols analysis, Wandati et al (2013) checked for total flavonoids content in mushroom dried at 70 o C. They remarked that young fruits had higher total flavonoids content than mature fruits, 11.2975 versus 8.9087 mg QE/g respectively. Precisely, the best extraction was obtained from caps, 15.1108 mg QE/g.…”