Antioxidant components of selected indigenous edible mushrooms of the obsolete order Aphyllophorales

Abstract

BackgroundSpecies of phylum Basidiomycota are of great interest in many studies as a source of valuable biological compounds. AimsTo estimate the levels of antioxidant compounds (phenolic acids, indole compounds and sterols) in edible species of Aphyllophorales (sensu lato): Hydnum repandum L. and Sparassis crispa (Wulf.) Fr. MethodsA reversed-phase high performance liquid chromatography (RP-HPLC) method was used for the quantitative and qualitative analyses of antioxidant components (phenolic acids, indole compounds, and sterols). ResultsAnalysis of phenolic acids revealed that 8 out of the 10 analyzed compounds were present. The quantitatively predominant in Hydnum repandum was protocatechuic acid (75.23mg/100g DW), and in Sparassis crispa it was p-hydroxybenzoic acid (43.92mg/100g DW). In turn, analysis of indole compounds identified 5 out of the 12 analyzed compounds: indole, melatonin, serotonin, tryptamine, and l-tryptophan. Moreover, ergosterol was also identified and quantitatively determined (150.37mg/100g DW) in Sparassis crispa extracts. ConclusionsThe data presented in this paper confirm the significant potential of chemical components with recognized antioxidant activity. The species can be considered as an alternative source of phenolic acids and ergosterol.