ESTABLISHING THE ANTIOXIDANT ACTIVITY BASED ON CHEMICAL COMPOSITION OF WILD EDIBLE MUSHROOMS

Ana LEAHU, Cristina DAMIAN, Mircea OROIAN, Sorina ROPCIUC

Abstract

The aim of this study is to determine the chemical compositions of fruiting bodies of widely used  wild  edible  mushroom species  (Agaricus  albolutescens,  Armillaria  mellea,  Russula  virescens, Cantharellus  cibarius  and  Boletus  edulis),  commonly consumed  in  the  Bukovina  region,  from  the Northeast of Romania. The content in water, crude protein, lipids, carbohydrates and ash, in fruiting bodies  of  mushroom  samples  was  assessed.  The  antioxidant  activities  were  performed  on  the  1,1´-diphenyl-2-picrylhydrazyl (DPPH) test. In addition to this, phenolic compounds were also analyzed. The   carbohydrate   contents   were   in   the   following  order:   Agaricus   albolutescens>Boletus edulis>Armillaria mellea>Russula virescens and Cantharellus cibarius. The protein also varied and ranged  from  10.12  to  15.15 %  dry  weight.  The  polyphenol  content  was  the  same  in  the  two mushrooms, whereas the antiradical activity was higher in Russula virescens. The  results  suggested  that  consumption of  Agaricus  albolutescens,  Armillaria  mellea,  Russula virescens, Cantharellus cibarius  and  Boletus  edulis  might  be beneficial to the  antioxidant protection system of the human body against oxidative damage and others complications.

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