Biochemical profile of two ethnically edible ectomycorrhizal mushrooms of southwest India

Abstract

Edible mushrooms constitute the best natural source of bioactive compounds as well as antioxidants. Two edible ectomycorrhizal mushrooms of the Western Ghats of India (Amanita sp. and Astraeus hygrometricus) assessed for the biochemical profile. Aqueous extracts of dried powders of uncooked and cooked fruit bodies of mushrooms were evaluated for their soluble sugars and organic acids, while the methanol extract was used to detect polyphenols. Profiles of soluble sugars, organic acids, and polyphenols differed between the mushrooms as well as uncooked and cooked samples. Uncooked samples of both mushrooms possess higher quantities of sugars, organic acids, and polyphenols. Fructose is a common sugar in uncooked and cooked mushrooms, as well as tartaric acid, myricetin, and ethyl catechol. Trehalose was detectable only in Amanita, which has several industrial applications. Ascorbic acid found in both mushrooms and it is useful as a nutraceutical. Myricetin found in substantial quantities in both mushrooms, which serve as a nutraceutical owing to its antioxidant potential. The p-coumaric acid found in uncooked samples of both mushrooms. The novelty of these uncooked and cooked mushrooms in nutrition and bioactive potential will pave the way to adapt them for the human diet as well as in the production of health-promoting functional foods.