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Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus
Author(s) -
QuinteroCabello Karen P.,
PalafoxRivera Patricia,
LugoFlores Marco A.,
GaitánHernández Rigoberto,
GonzálezAguilar Gustavo A.,
SilvaEspinoza Brenda A.,
TortoledoOrtiz Orlando,
AyalaZavala J. Fernando,
MonribotVillanueva Juan L.,
GuerreroAnalco José A.
Publication year - 2021
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.202100085
Subject(s) - chemistry , gallic acid , food science , ergosterol , antioxidant , trolox , ferulic acid , vanillic acid , trolox equivalent antioxidant capacity , oxygen radical absorbance capacity , hydroxybenzoic acid , vitamin e , catechin , organic chemistry , dpph , biochemistry , polyphenol
Neolentinus lepideus is a fungus consumed by rural communities in Central America and Asia due to its rich flavor; however, little information on its chemical composition is available. With this in mind, the objective of this work was to determine the content of vitamin E and C, ergosterol, and phenolic compounds of this fungus, as well as its antioxidant capacity. The quantified bioactive compounds were two isoforms of vitamin E, highlighting α‐tocopherol (3370.35 mg/100 g dry weight, DW) and ergosterol (11.70 mg/100 g DW). The total phenolic content was 164.80 mg gallic acid equivalents/100 g, and nine phenolic compounds were identified (protocatechuic, p‐ hydroxybenzoic, caffeic, vanillic, ferulic, salicylic, p‐ anisic, trans ‐cinnamic acids, and scopoletin). The highest antioxidant capacity was detected in the lipophilic extract with TEAC (27688 μmoles Trolox equivalents/100 g). These results suggest that lipophilic compounds are among the main bioactive compounds in N. lepideus , and they might exhibit the highest radical scavenging properties in non‐polar extracts.