Golden Chanterelle or a Gold Mine? Metabolites from Aqueous Extracts of Golden Chanterelle (Cantharellus cibarius) and Their Antioxidant and Cytotoxic Activities

Cantharellus cibarius, the golden chanterelle, is the second most-collected wild edible mushroom in Europe and very frequently harvested in Croatia. Wild mushrooms have been considered a healthy food since ancient times and are today highly valued for their beneficial nutritional as well as medicinal properties. Since golden chanterelle is added to different food products to improve their nutritive value, we studied the chemical profile of aqueous extracts of golden chanterelle (at 25 degrees C and 70 degrees C) and their antioxidant and cytotoxic activities. Malic acid, pyrogallol and oleic acid were some of the main compounds identified by GC-MS from derivatized extract. p-Hydroxybenzoic acid, protocatechuic acid and gallic acid were the most abundant phenolics quantitatively determined by HPLC, with somewhat higher amounts for samples extracted at 70 degrees C. Antioxidant activity was determined by ferric reducing antioxidant power assay and oxygen radical absorption method, and the highest results were recorded for golden chanterelle extracted at 70 degrees C, being 41.54 +/- 1.54 and 38.72 +/- 2.47 mu M TE/L, respectively. Aqueous extract at 25 degrees C showed the better response against human breast adenocarcinoma MDA-MB-231 (IC50 = 375 mu g/mL). Our results confirm the beneficial effect of golden chanterelle even under aqueous extraction conditions and highlight its significance as a dietary supplement and in the development of new beverage products.