Identification and quantification of phenolic acid compounds of twenty-six mushrooms by HPLC–DAD

Abstract

Phenolic acids are found in different foods in the human diet, for example mushrooms. Determination of phenolic acids is important because of their relationship to their role in disease prevention due to their bioactive properties. In this study, the phenolic acid profile of 26 mushroom species was analyzed by using high-performance liquid chromatography method coupled with photodiode array detector (HPLC–DAD) and 16 phenolic acid compounds were identified. The chromatographic separation was performed using Intertsil ODS-3 reverse phase C18 column (5 µm, 250 mm × 4.6 mm i.d), gradient solvent system with 1.5 mL/min flow rate and detected at 280 nm. The coefficient of determination (R2) was in the range of 0.9965–0.9999. Limit of detection and quantification ranged from 0.001–0.970 to 0.001–2.940 µg/L, respectively. The phenolic compounds were characterized according to their retention times and UV data were compared with commercial standards. S. granulatus (71.79 µg/g) and L. nuda (68.38 µg/g) revealed the highest concentration of total phenolic compounds among the studied mushrooms. Gallic acid was found as the major phenolic compound in R. aurora (2.96 ± 0.56 µg/g) while 6,7-dihydroxy coumarin was identified as major phenolic compounds in A. tabescens (2.07 ± 0.25 µg/g) and L. leucothites (9.02 ± 0.87 µg/g). Fumaric acid was found as the most abundant compounds in 16 out of 26 mushrooms. Catechin hydrate was identified as major phenolic compounds in the rest of mushrooms. This method provided a beneficial standardization procedure of phenolic acid compounds in mushroom samples.