Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: <i>Paralepista flaccida</i> (Sowerby) Vizzini and <i>Lepista nuda</i> (Bull.) Cooke
Mushrooms have been consumed for centuries and have recently gained more popularity as an important source of nutritional and pharmaceutical compounds. As part of the valorization of mushroom species in northern Morocco, the current study aimed to investigate the chemical compositions and antioxidan...
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MDPI AG
2023-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/3/1123 |
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| author | El Hadi Erbiai Abdelfettah Maouni Luís Pinto da Silva Rabah Saidi Mounir Legssyer Zouhaire Lamrani Joaquim C. G. Esteves da Silva |
| author_facet | El Hadi Erbiai Abdelfettah Maouni Luís Pinto da Silva Rabah Saidi Mounir Legssyer Zouhaire Lamrani Joaquim C. G. Esteves da Silva |
| author_sort | El Hadi Erbiai |
| collection | DOAJ |
| description | Mushrooms have been consumed for centuries and have recently gained more popularity as an important source of nutritional and pharmaceutical compounds. As part of the valorization of mushroom species in northern Morocco, the current study aimed to investigate the chemical compositions and antioxidant properties of two wild edible mushrooms, <i>Paralepista flaccida</i> and <i>Lepista nuda</i>. Herein, the bioactive compounds were determined using spectrophotometer methods, and results showed that the value of total phenolic content (TPC) was found to be higher in <i>P. flaccida</i> (32.86 ± 0.52 mg) than in <i>L. nuda</i> (25.52 ± 0.56 mg of gallic acid equivalents (GAEs)/mg of dry methanolic extract (dme)). On the other hand, the value of total flavonoid content (TFC) was greater in <i>L. nuda</i> than in <i>P. flaccida</i>, with values of 19.02 ± 0.80 and 10.34 ± 0.60 mg of (+)-catechin equivalents (CEs)/g dme, respectively. Moreover, the ascorbic acid, tannin, and carotenoids content was moderate, with a non-significant difference between the two samples. High-performance liquid chromatography–mass spectrometry (HPLC-MS) analysis allowed the identification and quantification of thirteen individual phenolic compounds in both <i>P. flaccida</i> and <i>L. nuda</i>, whereas <i>p</i>-Hydroxybenzoic acid was recognized as the major compound detected, with values of 138.50 ± 1.58 and 587.90 ± 4.89 µg/g of dry weight (dw), respectively. The gas chromatography–mass spectrometry (GC-MS) analysis of methanolic extracts of <i>P. flaccida</i> and <i>L. nuda</i> revealed the presence of sixty-one and sixty-six biomolecules, respectively. These biomolecules can mainly be divided into four main groups, namely sugars, amino acids, fatty acids, and organic acids. Moreover, glycerol (12.42%) and mannitol (10.39%) were observed to be the main chemical compositions of <i>P. flaccida</i>, while <i>L. nuda</i> was predominated by linolelaidic acid (21.13%) and leucine (9.05%). <i>L. nuda</i> showed a strong antioxidant property, evaluated by DPPH (half maximal effective concentration (EC<sub>50</sub>) 1.18–0.98 mg/mL); β-carotene bleaching (EC<sub>50</sub> 0.22–0.39 mg/mL); and reducing power methods (EC<sub>50</sub> 0.63–0.48 mg/mL), respectively. These findings suggested that both mushrooms are potential sources of various biomolecules, many of which possess important biological activities which are interesting for the foods and pharmaceuticals industry. |
| first_indexed | 2024-03-11T09:32:58Z |
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| institution | Directory Open Access Journal |
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| last_indexed | 2024-03-11T09:32:58Z |
| publishDate | 2023-01-01 |
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| spelling | doaj.art-02932069fb73496ea9634152069a6b822023-11-16T17:27:58ZengMDPI AGMolecules1420-30492023-01-01283112310.3390/molecules28031123Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: <i>Paralepista flaccida</i> (Sowerby) Vizzini and <i>Lepista nuda</i> (Bull.) CookeEl Hadi Erbiai0Abdelfettah Maouni1Luís Pinto da Silva2Rabah Saidi3Mounir Legssyer4Zouhaire Lamrani5Joaquim C. G. Esteves da Silva6Biology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaadi University, Tetouan 93000, MoroccoBiology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaadi University, Tetouan 93000, MoroccoChemistry Research Unit (CIQUP), Institute of Molecular Sciences (IMS), Department of Geosciences, Environment and Territorial Planning, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, PortugalBiology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaadi University, Tetouan 93000, MoroccoBiology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaadi University, Tetouan 93000, MoroccoBiology, Environment, and Sustainable Development Laboratory, Higher School of Teachers (ENS), Abdelmalek Essaadi University, Tetouan 93000, MoroccoChemistry Research Unit (CIQUP), Institute of Molecular Sciences (IMS), Department of Geosciences, Environment and Territorial Planning, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, PortugalMushrooms have been consumed for centuries and have recently gained more popularity as an important source of nutritional and pharmaceutical compounds. As part of the valorization of mushroom species in northern Morocco, the current study aimed to investigate the chemical compositions and antioxidant properties of two wild edible mushrooms, <i>Paralepista flaccida</i> and <i>Lepista nuda</i>. Herein, the bioactive compounds were determined using spectrophotometer methods, and results showed that the value of total phenolic content (TPC) was found to be higher in <i>P. flaccida</i> (32.86 ± 0.52 mg) than in <i>L. nuda</i> (25.52 ± 0.56 mg of gallic acid equivalents (GAEs)/mg of dry methanolic extract (dme)). On the other hand, the value of total flavonoid content (TFC) was greater in <i>L. nuda</i> than in <i>P. flaccida</i>, with values of 19.02 ± 0.80 and 10.34 ± 0.60 mg of (+)-catechin equivalents (CEs)/g dme, respectively. Moreover, the ascorbic acid, tannin, and carotenoids content was moderate, with a non-significant difference between the two samples. High-performance liquid chromatography–mass spectrometry (HPLC-MS) analysis allowed the identification and quantification of thirteen individual phenolic compounds in both <i>P. flaccida</i> and <i>L. nuda</i>, whereas <i>p</i>-Hydroxybenzoic acid was recognized as the major compound detected, with values of 138.50 ± 1.58 and 587.90 ± 4.89 µg/g of dry weight (dw), respectively. The gas chromatography–mass spectrometry (GC-MS) analysis of methanolic extracts of <i>P. flaccida</i> and <i>L. nuda</i> revealed the presence of sixty-one and sixty-six biomolecules, respectively. These biomolecules can mainly be divided into four main groups, namely sugars, amino acids, fatty acids, and organic acids. Moreover, glycerol (12.42%) and mannitol (10.39%) were observed to be the main chemical compositions of <i>P. flaccida</i>, while <i>L. nuda</i> was predominated by linolelaidic acid (21.13%) and leucine (9.05%). <i>L. nuda</i> showed a strong antioxidant property, evaluated by DPPH (half maximal effective concentration (EC<sub>50</sub>) 1.18–0.98 mg/mL); β-carotene bleaching (EC<sub>50</sub> 0.22–0.39 mg/mL); and reducing power methods (EC<sub>50</sub> 0.63–0.48 mg/mL), respectively. These findings suggested that both mushrooms are potential sources of various biomolecules, many of which possess important biological activities which are interesting for the foods and pharmaceuticals industry.https://www.mdpi.com/1420-3049/28/3/1123<i>Paralepista flaccida</i><i>Lepista nuda</i>bioactive compoundsbiomoleculesantioxidant activityMoroccan mushroom |
| spellingShingle | El Hadi Erbiai Abdelfettah Maouni Luís Pinto da Silva Rabah Saidi Mounir Legssyer Zouhaire Lamrani Joaquim C. G. Esteves da Silva Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: <i>Paralepista flaccida</i> (Sowerby) Vizzini and <i>Lepista nuda</i> (Bull.) Cooke Molecules <i>Paralepista flaccida</i> <i>Lepista nuda</i> bioactive compounds biomolecules antioxidant activity Moroccan mushroom |
| title | Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: <i>Paralepista flaccida</i> (Sowerby) Vizzini and <i>Lepista nuda</i> (Bull.) Cooke |
| title_full | Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: <i>Paralepista flaccida</i> (Sowerby) Vizzini and <i>Lepista nuda</i> (Bull.) Cooke |
| title_fullStr | Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: <i>Paralepista flaccida</i> (Sowerby) Vizzini and <i>Lepista nuda</i> (Bull.) Cooke |
| title_full_unstemmed | Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: <i>Paralepista flaccida</i> (Sowerby) Vizzini and <i>Lepista nuda</i> (Bull.) Cooke |
| title_short | Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: <i>Paralepista flaccida</i> (Sowerby) Vizzini and <i>Lepista nuda</i> (Bull.) Cooke |
| title_sort | antioxidant properties bioactive compounds contents and chemical characterization of two wild edible mushroom species from morocco i paralepista flaccida i sowerby vizzini and i lepista nuda i bull cooke |
| topic | <i>Paralepista flaccida</i> <i>Lepista nuda</i> bioactive compounds biomolecules antioxidant activity Moroccan mushroom |
| url | https://www.mdpi.com/1420-3049/28/3/1123 |
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