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Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal).
Biomolecules. 2021 04 14; 11(4)B

Abstract

The present study aimed to investigate the chemical composition, bioactive compounds, and antioxidant activity of two wild edible mushrooms, the honey fungus (Armillaria mellea) and the parasol mushroom (Macrolepiota procera), collected from Northern Morocco (MA) and Portugal (PT). Those species were chosen due to their edibility, nutraceutical, and medicinal properties. Bioactive compounds (ascorbic acid, tannin, total phenolic, total flavonoid, β-carotene, and lycopene) and their antioxidant activity were determined by spectrophotometric methods. Herein, the fruiting body of the samples revealed a significantly higher amount of bioactive compounds, and values varied between the Moroccan and the Portuguese ones. Methanolic extracts shown a strong antioxidant capacity: Using DPPH free radical-scavenging activity radicals (IC50 1.06-1.32 mg/mL); inhibition of β-carotene bleaching radicals (IC50 0.09-0.53 mg/mL); and, reducing power radicals (IC50 0.52-1.11 mg/mL). The mushroom species with the highest antioxidant capacity was A. mellea from MA. Chemical composition was analyzed by GC-MS and LC-MS methodologies. GC-MS analysis showed that the most abundant biomolecules group was sugar compositions in the four samples (62.90%, 48.93%, 59.00%, and 53.71%) and the main components were galactitol 16.74%, petroselinic acid 19.83%, d-galactose 38.43%, and glycerol 24.43% in A. mellea (MA), A. mellea (PT), M. procera (MA), and M. procera (PT), respectively. LC-MS analysis of individual phenolic compounds revealed that vanillic acid (198.40 ± 2.82 µg/g dry weight (dw) and cinnamic acid (155.20 ± 0.97 µg/g dw) were the main compounds detected in A. mellea, while protocatechuic acid (92.52 ± 0.45 and 125.50 ± 0.89 µg/g dw) was predominated in M. procera for MA and PT samples, respectively. In general, the results of this comparative study demonstrate that the geographic and climatic conditions of the collection site can influence biomolecule compounds and antioxidant properties of wild mushrooms. This study contributes to the elaboration of nutritional, nutraceutical, and pharmaceutical databases of the worldwide consumed mushrooms.

Authors+Show Affiliations

Biology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaâdi University, 93000 Tetouan, Morocco. Chemistry Research Unit (CIQUP), Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal.Chemistry Research Unit (CIQUP), Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal. LACOMEPHI, GreenUPorto, Department of Geosciences, Environment and Territorial Planning, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal.Biology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaâdi University, 93000 Tetouan, Morocco.Biology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaâdi University, 93000 Tetouan, Morocco.Chemistry Research Unit (CIQUP), Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal. LACOMEPHI, GreenUPorto, Department of Geosciences, Environment and Territorial Planning, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal.Biology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaâdi University, 93000 Tetouan, Morocco.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

33920034

Citation

Erbiai, El Hadi, et al. "Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria Mellea and Macrolepiota Procera From Two Countries (Morocco and Portugal)." Biomolecules, vol. 11, no. 4, 2021.
Erbiai EH, da Silva LP, Saidi R, et al. Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal). Biomolecules. 2021;11(4).
Erbiai, E. H., da Silva, L. P., Saidi, R., Lamrani, Z., Esteves da Silva, J. C. G., & Maouni, A. (2021). Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal). Biomolecules, 11(4). https://doi.org/10.3390/biom11040575
Erbiai EH, et al. Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria Mellea and Macrolepiota Procera From Two Countries (Morocco and Portugal). Biomolecules. 2021 04 14;11(4) PubMed PMID: 33920034.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal). AU - Erbiai,El Hadi, AU - da Silva,Luís Pinto, AU - Saidi,Rabah, AU - Lamrani,Zouhaire, AU - Esteves da Silva,Joaquim C G, AU - Maouni,Abdelfettah, Y1 - 2021/04/14/ PY - 2021/03/23/received PY - 2021/04/10/revised PY - 2021/04/12/accepted PY - 2021/4/30/entrez PY - 2021/5/1/pubmed PY - 2021/9/21/medline KW - Armillaria mellea KW - Macrolepiota procera KW - antioxidant activity KW - bioactive compound KW - wild edible mushroom JF - Biomolecules JO - Biomolecules VL - 11 IS - 4 N2 - The present study aimed to investigate the chemical composition, bioactive compounds, and antioxidant activity of two wild edible mushrooms, the honey fungus (Armillaria mellea) and the parasol mushroom (Macrolepiota procera), collected from Northern Morocco (MA) and Portugal (PT). Those species were chosen due to their edibility, nutraceutical, and medicinal properties. Bioactive compounds (ascorbic acid, tannin, total phenolic, total flavonoid, β-carotene, and lycopene) and their antioxidant activity were determined by spectrophotometric methods. Herein, the fruiting body of the samples revealed a significantly higher amount of bioactive compounds, and values varied between the Moroccan and the Portuguese ones. Methanolic extracts shown a strong antioxidant capacity: Using DPPH free radical-scavenging activity radicals (IC50 1.06-1.32 mg/mL); inhibition of β-carotene bleaching radicals (IC50 0.09-0.53 mg/mL); and, reducing power radicals (IC50 0.52-1.11 mg/mL). The mushroom species with the highest antioxidant capacity was A. mellea from MA. Chemical composition was analyzed by GC-MS and LC-MS methodologies. GC-MS analysis showed that the most abundant biomolecules group was sugar compositions in the four samples (62.90%, 48.93%, 59.00%, and 53.71%) and the main components were galactitol 16.74%, petroselinic acid 19.83%, d-galactose 38.43%, and glycerol 24.43% in A. mellea (MA), A. mellea (PT), M. procera (MA), and M. procera (PT), respectively. LC-MS analysis of individual phenolic compounds revealed that vanillic acid (198.40 ± 2.82 µg/g dry weight (dw) and cinnamic acid (155.20 ± 0.97 µg/g dw) were the main compounds detected in A. mellea, while protocatechuic acid (92.52 ± 0.45 and 125.50 ± 0.89 µg/g dw) was predominated in M. procera for MA and PT samples, respectively. In general, the results of this comparative study demonstrate that the geographic and climatic conditions of the collection site can influence biomolecule compounds and antioxidant properties of wild mushrooms. This study contributes to the elaboration of nutritional, nutraceutical, and pharmaceutical databases of the worldwide consumed mushrooms. SN - 2218-273X UR - https://www.unboundmedicine.com/medline/citation/33920034/Chemical_Composition_Bioactive_Compounds_and_Antioxidant_Activity_of_Two_Wild_Edible_Mushrooms_Armillaria_mellea_and_Macrolepiota_procera_from_Two_Countries__Morocco_and_Portugal__ L2 - https://www.mdpi.com/resolver?pii=biom11040575 DB - PRIME DP - Unbound Medicine ER -