Food & Function 2012-11-01

Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi.

Ya-Jun Guo, Gui-Fang Deng, Xiang-Rong Xu, Shan Wu, Sha Li, En-Qin Xia, Fang Li, Feng Chen, Wen-Hua Ling, Hua-Bin Li

Index: Food Funct. 3(11) , 1195-205, (2012)

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Abstract

Edible macro-fungi are widely consumed as food sources for their flavors and culinary features. In order to explore the potential of macro-fungi as a natural resource of bioactive compounds, the antioxidant properties and polysaccharide contents of 49 edible macro-fungi from China were evaluated systematically. A positive correlation between antioxidant capacity and total phenolic content indicated that phenolic compounds could be main contributors of antioxidant capacities of these macro-fungi. Furthermore, many bioactive compounds such as gallic, homogentisic, protocatechuic, and p-hydroxybenzoic acid were identified and quantified. The macro-fungi species Thelephora ganbajun Zang, Boletus edulis Bull., Volvariella volvacea Sing, Boletus regius Krombh, and Suillus bovinus Kuntze displayed the highest antioxidant capacities and total phenolic contents, indicating their potential as important dietary sources of natural antioxidants.