Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus

• Published in: Chemistry & biodiversity Vol. 18; no. 7; pp. e2100085 - n/a
• Main Authors: Quintero‐Cabello, Karen P., Palafox‐Rivera, Patricia, Lugo‐Flores, Marco A., Gaitán‐Hernández, Rigoberto, González‐Aguilar, Gustavo A., Silva‐Espinoza, Brenda A., Tortoledo‐Ortiz, Orlando, Ayala‐Zavala, J. Fernando, Monribot‐Villanueva, Juan L., Guerrero‐Analco, José A.
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley Subscription Services, Inc 01-07-2021
• Subjects: Antioxidants; Bioactive compounds; Biological activity; Chemical composition; Cinnamic acid; edible fungi; Equivalence; Ergosterol; Flavor; Fungi; Gallic acid; gloeophyllales; Isoforms; Lipophilic; Lipophilicity; Mushrooms; Phenolic compounds; Phenols; Rural areas; Rural communities; Scavenging; Tocopherol; Vitamin E
• ISSN: 1612-1872; 1612-1880
• DOI: 10.1002/cbdv.202100085

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.