Selenium Content and Antioxidant Potential of Some Edible Wild Mushrooms from Bandundu Area, DR Congo

Marina Kisuba Kabuyi,Théophile Mbemba Fundu,Nadège Ngombe Kabamba,Adam Tujibikila Mukuta,Patricia Mbombo Mungitshi,Paulin Mutwale Kapepula,Gisèle Makengo,Bénédicte Moni,Jean Paul Koto-Te-Nyiwa Ngbolua,Simon Dibaluka Mpulusu,Jimmy Kabeya Kabengele,Clement Mbadiko Mutunda

doi:10.4236/nr.2017.82008

Abstract

Nutrition is an important aspect of public health because it is linked to many significant diseases and health problems. This work is part of the promotion of traditional foods from the Democratic Republic of Congo in general and in the province of Bandundu, in particular by assessing the selenium content and the antioxidant capacity of wild edible mushrooms. Methanolic extracts from selected mushrooms were characterized for their chemical fingerprint by TLC and their in vitro antioxidant activities using ABTS, DPPH assays. Phytochemical screening revealed the presence of alkaloids, free amines, steroids and terpenes in all species. However, Auricularia delicata and Pleurotus tuberregium contain flavonoids. All extracts displayed a good radical-scavenging activity at the concentration range 1 - 300 μg/mL in the following order: Auricularia delicata > Lentinus cf cladopus > Pleurotus tuberregium > Marasmius buzungolo > Schizophillum commune. Studied mushrooms showed the interest quantity of selenium and L. cf cladodus had the highest concentration. Moderate selenium content of these wild mushrooms associated with their important antioxidant activities could provide health benefits to Bandundu’s populations in protecting against oxidative damage under different conditions including konzo.

Highlights

Nutrition is an important aspect of public health because it is linked to many significant diseases and health problems
Moderate selenium content of these wild mushrooms associated with their important antioxidant activities could provide health benefits to Bandundu’s populations in protecting against oxidative damage under different conditions including konzo
Among traditional foods studied by Mbemba et al (2013), we focus our research on five species of edible wild mushrooms largely consumed by the population of the Kenge town in Bandundu area: Auricularia delicata (Mont.) Henn., Lentinus cf cladopus (Lév.), Marasmius buzungolo Singer, Pleurotus tuberregium (Fr.) Singer, Schizophyllum commune Fr

Summary

Introduction

Nutrition is an important aspect of public health because it is linked to many significant diseases and health problems. The Kwango-Kwilu area is among the top producers of cassava, and cassava flour, the main source of carbohydrates This region paradoxically has a specific significance due to recurring outbreaks of a neglected disease called konzo, which is a distinct neurological entity with selective upper motor neuron damage. Among traditional foods studied by Mbemba et al (2013), we focus our research on five species of edible wild mushrooms largely consumed by the population of the Kenge town in Bandundu area: Auricularia delicata (Mont.) Henn., Lentinus cf cladopus (Lév.), Marasmius buzungolo Singer, Pleurotus tuberregium (Fr.) Singer, Schizophyllum commune Fr. Previous studies on nutritive value and chemical composition of selected mushrooms reported that they are potentially a good source of proteins, macro and micro elements, and fibres [4] [5] [6]. Mushrooms are a source of healthy nutrients, mainly secondary metabolites, such as terpenes, steroids, phenolic compounds, and of some primary metabolites like organic acids, peptides, and proteins

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