Elemental Composition, Antioxidant and Antibacterial Properties of Some Wild Edible Mushrooms from Romania

Agronomy

Melinda Fogarasi¹  CristinaAnamaria Semeniuc¹  Dorin Țibulcă¹  Claudiu-Dan Sălăgean¹  CarmenRodica Pop²  ZorițaMaria Diaconeasa²  SoniaAncuța Socaci²  AncaCorina Fărcaş²  Maria Tofană²  Szabolcs Fogarasi³ 

[1] Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania;Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania;Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania;

关键词: antioxidant;    antimicrobial properties;    bioactive compounds;    elemental composition;    mushrooms;   

DOI  :  10.3390/agronomy10121972

来源: DOAJ

【 摘 要 】

Five selected wild edible mushrooms from Romania (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, and Lactarius piperatus) were investigated for their antioxidant potential using an ABTS spectrophotometric assay. Among the selected mushrooms, B. edulis displayed the highest radical scavenging activity and the greatest phenolic content, measured by the Folin–Ciocalteu reagent method. The total flavonoids were quantified using the aluminum chloride colorimetric method, with the extract of B. edulis being the richest. L. piperatus and B. edulis mushrooms exhibited the strongest antibacterial activity against S. aureus and E. coli. The content of trace elements was determined using an atomic absorption spectrometer, and it was found that K and Mg were the main metals present in all the selected mushroom species. The obtained results suggest that the studied wild edible mushrooms are natural functional matrices, and may have potential to be used as natural antioxidants if they are introduced into the daily diet.

【 授权许可】

Unknown