BIOANALYSIS OF TOTAL PHENOLIC CONTENTS, VOLATILE COMPOUNDS, AND RADICAL SCAVENGING ACTIVITIES OF THREE WILD EDIBLE MUSHROOMS

Mushrooms are popular food for a long time because of their high nutritional value and many pharmaceutical properties. In that context, analyzing the contents and some antioxidant properties of three wild edible mushrooms, Paxina queleti, Chlorophylum agaricoides, and Mycenastrum corium, is important in terms of emphasizing the values of these species in nutrition. For this propose, firstly total phenolic and flavonoid contents and radical scavenging activities were assayed. Then, quantitative analysis of phenolic and volatile compounds was performed by HPLC and GC-MS. The findings of the study revealed that Mycenastrum corium has the highest total phenolic and flavonoid content with the amount of 4.17 mg GAE/g and 1.58 mg QE/g respectively. However, DPPH' and ABTS'+ radical scavenging activities of C. agaricoides were found higher with the IC50 values of 20.0 mu g/mL and 6.4 mu g/mL. Chromatographic analysis revealed that 5 alcohols, 14 aldehydes and ketones, 2 esters, 17 alkanes-heterocyclic compounds, and 4 acids were the major contributors of the antioxidant activities of the extracts. Regarding HPLC analysis, gallic acid, naringin and trans-cinnamic were found to be major phenolic compounds available for three species.