Biochemical constituents and antioxidant activities of some mushrooms from Turkey: Agaricus spp., Pleurotus spp., Morchella esculenta and Terfezia boudieri

Abstract

In this study,the vitamin, sugar; protein, fatty acid, total flavonoid, phenolic contents, and antioxidant activities (ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyll, and MDA [malondialdehyde] speciality of edible wild, cultured and commercial mushrooms (Pleurotus spp., L. sajor-caju, Agaricus spp., Morchellaesculenta and Terfeziaboudier) from Turkey were researched. The levels of vitamins were 0.00-60.85 K1 [phylloquinone], 0.00-1.50 K2 (menaquinone), 1.35-7.20 D2 (ergocalciferol), 0.60-3.45 D3 (cholecalciferol), 8.35-68.20 alpha-tocopherol, 90.45-491.75 ergosterol, 0.00-110.45 stigmasterol, 0.00-1.30 beta-sitosterol, 0.05-0.70 retinol and 0.05-0.15 retinolast (mg/kg) of dry weight. It was observed that P. ostreatus and A. campestris have a higher amount of glucose, sucrose and maltose, when compared with the other species. Furthermore, sugars such as maltose and arabinose were not detected in Pleurotus spp. It was determined that the amount of total flavonoid, total phenolic and protein were higher in A. bisporus, A. campestris and L. sajor-caju than other mushroom species according to literature.Unsaturated fatty acids, especially linoleic (C18:2) and oleic (C18:1) acids, were predominant (37.08-76.72% and 2.91-39.43%, between) whereas, other fatty acids were in smaller fractions. In addition, ABTS, DPPH and MDA were found to be 12.36-99.68% at 25-200 mu L, 22.97-91.89% at 50-800 mu L and 3.12-8.41 nmol/mL, respectively.