Wild Edible Mushrooms As A Natural Source of Phenolics and Antioxidants

Sahin, Huseyin/0000-0002-6018-1494WOS: 000352800000003The purpose of this study was to evaluate the total phenolic contents, antioxidant properties and phenolic composition of four edible mushroom species, Ganoderma lucidum, Morchella esculenta, Lentinula edodes and Hericium erinaceus. Extraction of phenolic compounds was carried out in an ultrasonic bath. Total phenolic contents were determined using Folin-Ciocalteu's reagent and the results were calculated using gallic acid equivalents (GAE). Ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging antioxidant activities were also measured and Trolox was used as positive control. Phenolic composition was determined using high-performance liquid chromatography and comparisons with standards. Total phenolic contents were highest in G.lucidum (26.40mg GAE/g), followed by M.esculenta, L.edodes and H.erinaceus. The same trend was observed in individual phenolic composition and antioxidant activities, these also were higher in G.lucidum compared with the other species. Practical ApplicationsMushrooms are becoming increasingly important as a foodstuff and also in medicine because of their phenolic and antioxidant contents. The edible mushrooms investigated in this study are used as food and food flavoring because of their pleasant taste and aroma. They are also used for medicinal purposes in Turkey and across the world. All four edible mushrooms were determined to be very rich in natural antioxidants. The profile of the phenolic composition of these Turkish edible mushrooms is presented in this study. Our research shows that these mushrooms have very high antioxidant capacities and may assist the treatment of some diseases, if used for alternative medicines.TUBITAK BIDEBTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)One of the authors (H. Sahin) would like to thank TUBITAK BIDEB for its financial support