Phenolic compound and antioxidant activity of two slightly consumed wild mushrooms (Lentinus squarrosulus and Auricularia politrich) in three regions from center Ivory Coast
2021
Hermann Fourier Atta Anno | Hyacinthe Attoh Anon | Koffi Amoin Gisèle | Appolinaire Kouamé Kouassi | Jean Parfait Eugène Kouadio
Mushrooms contain a variety of secondary metabolites, including various phenolic compounds, which have been shown to act as excellent antioxidants. In this study, the contents of total phenolic, flavonoids and tannins of mushrooms methanolic extracts were evaluated by colorimetric assays to ranges of 277.36±0.66 to 420.86±0.90 mg (GAE)/100g DW; 31.99±0.90 to 90.90±0.07mg (QE)/100g DW and 150.61±0.16 to 220.47±1.01mg (TAE)/100g DW respectively. HPLC-profiles of methanolic extracts indicated that the individual phenolic compounds found to the samples of the species of mushrooms that are Lentinus squarrosulus and Auricularia politrich revealed us that gallic acid, catechin, acid ρ-hydroxybenzoїc, acid ellagique and naringerin were presented to the level of the two species. With respect to organic acids, the results showed that citric acid and fumaric acid was the major organic acid in all the samples of both mushrooms species. The methanolic extracts of the two mushrooms exhibited the high DPPH radical scavenging activities ranging from 34.10±1.12 to 58.95±0.52%. These data indicated that these mushrooms could constitute a potential good source of natural antioxidant for the local population.
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