Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: Paralepista flaccida (Sowerby) Vizzini and Lepista nuda (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 antioxidant properties of two wild edible mushrooms, Paralepista flaccida and Lepista nuda. 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 P. flaccida (32.86 ± 0.52 mg) than in L. nuda (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 L. nuda than in P. flaccida, 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 P. flaccida and L. nuda, whereas p-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 P. flaccida and L. nuda 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 P. flaccida, while L. nuda was predominated by linolelaidic acid (21.13%) and leucine (9.05%). L. nuda showed a strong antioxidant property, evaluated by DPPH (half maximal effective concentration (EC50) 1.18–0.98 mg/mL); β-carotene bleaching (EC50 0.22–0.39 mg/mL); and reducing power methods (EC50 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.

[1]  Sudeshna Nandi,et al.  A review on Blewit mushrooms ( Lepista sp.) transition from farm to pharm , 2022, Journal of Food Processing and Preservation.

[2]  María José Aliaño-González,et al.  Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity in Mushrooms , 2022, Agronomy.

[3]  M. Pintado,et al.  Phytochemical Composition, Antioxidant and Antifungal Activity of Thymus capitatus, a Medicinal Plant Collected from Northern Morocco , 2022, Antibiotics.

[4]  S. Lumyong,et al.  Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value , 2021, Journal of fungi.

[5]  J. C. D. da Silva,et al.  Chemical composition and antioxidant and antimicrobial activities of Lactarius sanguifluus, a wild edible mushroom from northern Morocco , 2021, Euro-Mediterranean Journal for Environmental Integration.

[6]  J. E. D. Esteves da Silva,et al.  Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal) , 2021, Biomolecules.

[7]  S. B. Ozturk Sarikaya,et al.  The importance of antioxidants and place in today’s scientific and technological studies , 2019, Journal of Food Science and Technology.

[8]  L. Barros,et al.  Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity , 2019, Microchemical Journal.

[9]  M. Komatsu,et al.  Trehalose protects against oxidative stress by regulating the Keap1–Nrf2 and autophagy pathways , 2017, Redox biology.

[10]  A. Pardo-Giménez,et al.  Edible and Medicinal Mushrooms: Technology and Applications , 2017 .

[11]  S. Heleno,et al.  Chemical, Nutritional, and Bioactive Potential of Mushrooms , 2017 .

[12]  P. André,et al.  Free radical scavenging properties of mannitol and its role as a constituent of hyaluronic acid fillers: a literature review , 2017, International journal of cosmetic science.

[13]  L. Barros,et al.  Chemical and Antioxidant Properties of Wild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina , 2016, Molecules.

[14]  N. Gautam,et al.  Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species , 2015, BioMed research international.

[15]  I. Ferreira,et al.  Bioactivity of phenolic acids: metabolites versus parent compounds , 2015 .

[16]  A. Douira,et al.  Inventory of Basidiomycetes and Ascomycetes harvested in the Moroccan Central Plateau , 2015 .

[17]  A. Douira,et al.  BIBLIOGRAPHIC CATALOG OF ENDEMIC OR RARE MUSHROOMS OF MOROCCO , 2014 .

[18]  A. Douira,et al.  Research article BIBLIOGRAPHIC INVENTORY OF TANGIER FUNGI: CATALOGUE OF THE BASIDIOMYCETES FUNGAL FLORA , 2014 .

[19]  M. Öztürk,et al.  Application of GC, GC-MSD, ICP-MS and Spectrophotometric Methods for the Determination of Chemical Composition and In Vitro Bioactivities of Chroogomphus rutilus: The Edible Mushroom Species , 2014, Food Analytical Methods.

[20]  Chi-Chen Lin,et al.  Clitocybe nuda Activates Dendritic Cells and Acts as a DNA Vaccine Adjuvant , 2013, Evidence-based complementary and alternative medicine : eCAM.

[21]  S. Pinto,et al.  Chemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: Effects of collection habitat and culture media , 2013 .

[22]  J. Barreira,et al.  Development of a Novel Methodology for the Analysis of Ergosterol in Mushrooms , 2013, Food Analytical Methods.

[23]  L. Barros,et al.  Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection , 2013, Food Analytical Methods.

[24]  B. Grung,et al.  Fatty acid composition of wild mushroom species of order Agaricales--examination by gas chromatography-mass spectrometry and chemometrics. , 2012, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[25]  Alfredo Vizzini,et al.  Paralepistopsis gen. nov. and Paralepista (Basidiomycota, Agaricales). , 2012 .

[26]  A. Douira,et al.  Bibliographic catalog of the forest of Mamora (Morocco) fungal flora. , 2012 .

[27]  A. Keleş,et al.  Antioxidant Properties of Wild Edible Mushrooms , 2011 .

[28]  Filipa S. Reis,et al.  Biomolecule Profiles in Inedible Wild Mushrooms with Antioxidant Value , 2011, Molecules.

[29]  R. Glew,et al.  Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey , 2011, International journal of food sciences and nutrition.

[30]  A. Douira,et al.  Bibliographic inventory of Moroccan Rif's fungi: Catalog of rifain fungal flora , 2011 .

[31]  M. Vasconcelos,et al.  Phenolic profile of seventeen Portuguese wild mushrooms. , 2011 .

[32]  M. Vasconcelos,et al.  Wild mushrooms Clitocybe alexandri and Lepista inversa: in vitro antioxidant activity and growth inhibition of human tumour cell lines. , 2010, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[33]  Isabel C.F.R. Ferreira,et al.  Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity , 2010 .

[34]  M. Sousa,et al.  Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high performance liquid chromatography , 2009 .

[35]  P. Baptista,et al.  Phenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms species. , 2009, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[36]  Rui M. V. Abreu,et al.  Antioxidants in wild mushrooms. , 2009, Current medicinal chemistry.

[37]  L. Estevinho,et al.  Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study. , 2008, Journal of agricultural and food chemistry.

[38]  M. Elmastaș,et al.  Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms , 2007 .

[39]  P. Baptista,et al.  Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal : individual cap and stipe activity , 2007 .

[40]  J. Kałużna-Czaplińska GC-MS analysis of biologically active compounds in cosmopolitan grasses , 2007 .

[41]  O. Kaftanoğlu,et al.  Antibacterial activity of Turkish propolis and its qualitative and quantitative chemical composition. , 2005, Phytomedicine : international journal of phytotherapy and phytopharmacology.

[42]  Abdelkrim El-Assfouri,et al.  Inventaire des spécimens fongiques de l ’ Herbier national de l ’ Institut Scientifique de Rabat , 2005 .

[43]  J. Boustie,et al.  Cytotoxic Activity of Tricholomatales determined with Murine and Human Cancer Cell Lines , 2002 .

[44]  F. Yılmaz,et al.  Concentrations of trace elements in wild edible mushrooms , 2001 .

[45]  Zhen-Yu Chen,et al.  Reassessment of the antioxidant activity of conjugated linoleic acids , 1997 .

[46]  D. A. Reid,et al.  The Mushrooms and Toadstools of Britain and North-western Europe , 1987 .

[47]  Roy Waiting Flore des Champignons Supérieurs du Maroc, Tome II, G. Malençon, R. Bertault, in: Série botanique et biologie végétale, No. 33. (1975), 539, 105 text-figures; 22 plates , 1976 .