Open AccessAmino Acid, Phytochemical Compositions and Antioxidant Activity of Inky Cap Mushroom (Coprinus radiata)
Author(s) -
Thidarat Somdee,
Rattaphol Kraiklang,
Chatchada Mahaweerawat,
Suneerat Yangyuen,
Udomsak Mahaweerawat,
Theeraphan Chumroenphat,
Theerasak Somdee
Publication year - 2020
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2021.22928
Subject(s) - phytochemical , chemistry , dpph , antioxidant , food science , amino acid , radiata , flavonoid , mushroom , traditional medicine , biochemistry , botany , biology , vigna , medicine
Evaluation of the amino acid composition, phytochemical properties and antioxidant activity ofCoprinus radiata mushrooms was conducted. Free amino acid composition of fresh mushrooms wasanalyzed by LC-MS/MS. The phytochemical properties analysis included total phenolic compoundcontent and total flavonoid content of these mushrooms. Furthermore, antioxidant activity assayswere performed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power(FRAP). Based on the results shown that a high concentration of non-essential amino acids, especiallythose of arginine and glutamic acid, were observed. However, isoleucine and leucine were majoressential amino acids in these mushrooms. The ethanolic extract of C. radiata showed higherphytochemical contents and antioxidant activity than those of the water extract. It suggested that theC. radiata is a natural source containing some essential amino acids, a high amount of phytochemicalproperties and high antioxidant activity, potentially having medicinal and nutritional properties thatprovide health benefits.