RESUMO
Twenty-five wild edible mushrooms from Northeastern Thailand were analyzed for their antioxidant activities, proteins, sugars, ß-glucan, and phenolic profiles. Results showed that T. clypeatus and V. volvacea exhibited the greatest scavenging activity (83.07 and 86.60%) and reductive power (9.79 and 8.42 g Fe(II)/kg, respectively). T. clypeatus recorded the highest content of (+)-catechin and naringenin (13.40 and 0.74 g/kg dw), with V. volvacea the highest amount of quercetin and quercetin-3-O-rutinoside (1.82 and 1.16 g/kg dw, respectively). Both T. clypeatus and V. volvacea also exhibited the greatest amounts of ß-glucan (125.23 and 344.43 g/kg dw) and protein (343.30 and 452.20 g/kg dw, respectively) among the mushroom species evaluated. Results suggested that both T. clypeatus and V. volvacea were a good source of healthy compounds, namely ß-glucan and flavonoids, and could be used to mitigate diseases involving free radicals.
RESUMO
Phenolic compounds extracted from fourteen Mao-Luang (Antidesma bunius) cultivars grown in Northeastern Thailand were quantified using HPLC analysis and the antioxidant capacity of the extracts was determined by ABTS(+), DPPH radical, and FRAP assays. This study showed that there were differences (p<0.05) in phenolic compounds and antioxidant activities among Mao-Luang cultivars. Gallic acid, (-)-epicatechin, (+)-catechin, and cyanidin-3-O-glucoside were the major polyphenolic components in all Mao-Luang cultivars. The highest contents were found in 'Kumlai' with values of 281.30, 949.73, 127.60 and 54.67 mg/100g DW, respectively. 'Kumlai' also exhibited the highest antioxidant activity with the values of 103.04 mmol VCEAC/gDW (DPPH assay), 35.35 mmol Fe(II)/gDW (FRAP assay), and 46.37 mmol TE/gDW (ABTS(+) assay). Correlation analyses revealed that gallic acid, ferulic acid and some anthocyanins, mainly cyanidin-3-O-glucoside, were responsible for the antioxidant capacity of Mao-Luang fruits.
