Abstract
The aim of this study was to investigate the phenolic compounds content, HPLC-profiles of phenolic compounds and organic acids, and also antioxidant activities via the ability to scavenge DPPH radical of three wild edible mushrooms belonging to Russula genus and being collected in center of Cote d’Ivoire. Total phenolic compounds, flavonoids and tannins contents of methanolic extracts were assessed by colorimetric assays. So, the obtained values of these chemical parameters ranged from 394.05 to 513.50 mg/100 g DW, 94.50 to 139.95 mg/100 g DW and from 124.20 to 165 ± 0.54 mg/100 g DW, respectively. Otherwise, HPLC-profiles of the methanolic extracts revealed that quercetin, salicylic acid and tannin ol were the main phenolic compounds in R. delica whereas R. lepida contained gallic acid, catechin and protocatechuic acid as main phenolic compounds. Besides, it showed that the phenolic compounds such as salicylic acid, tannin ol and catechin were observed in R. mustelina. As for HPLC-profiles of organic acid, the fumaric and malic acid were recorded as the main organic acids in the three species of wild edible mushrooms. However, citric acid content was found to be highest in R. lepida. The methanolic extracts of the three mushrooms exhibited high DPPH radical scavenging activities ranging from 74.92% to 58.92%. These wild edible mushrooms could be considered a potential supply source of adequate natural antioxidant for local population.
Highlights
According to Chang & Miles [1], mushroom is defined as being a macro-fungus with a distinctive fruiting body, which can be hypogeous or epigeous, large enough to be seen with the naked eye and to be picked by hand
Several reports focusing on total phenols and antioxidant activities of wild and commercial mushrooms have been published [6] [20]-[24]. Considering these findings, the aim of this study is to investigate three edible ectomycorrhizal mushrooms belonging to Russula genus and being collected in the wild in the center of Côte d’Ivoire for their total phenolic content and HPLC-profiles of phenolic compounds and organic acids
The total phenolic compounds content ranged from 394.05 ± 1.02 to 513.50 ± 1.06 mg (GAE)/100 g DW
Summary
According to Chang & Miles [1], mushroom is defined as being a macro-fungus with a distinctive fruiting body, which can be hypogeous or epigeous, large enough to be seen with the naked eye and to be picked by hand. Certain species form symbiotic associations with their host plants. Most of edible mushrooms are able to be cultivated and marketed in large commercial surfaces [3]-[6], collecting wild mushrooms for food and commercial purposes remain always a very widespread activity in developing countries and in some developed [7]-[10]. In Africa and in Côte d’Ivoire, wild mushrooms are highly treasured and have always been important in the feed of rural people. As in Côte d’Ivoire, mushroom cultivation is few known, it is found on rural or urban markets, fresh or dried mushrooms that are collected in the wild
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
