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Vol.2 , No. 2, Publication Date: Mar. 28, 2016, Page: 17-29
/100 g DW, 73.86-86.86 mg (QE)/100 g DW and 167.40-177.82 mg (TAE)/100 g DW, respectively; regarding <i>P. tuberculata</i>, these parameters were assessed in ranges 392.31-406.73 (GAE)/100 g DW, 55.07-63.77 (QE)/100 g DW and 200.02-214.38 (TAE)/100 g DW, respectively. In terms of individual phenolic compounds, catechin, ellagic acid, protocatechuic acid and cinnamic acid were found with significant amounts in samples of <i>V. volvacea</i> from the three regions. As for samples of <i>P. tuberculata</i>, the major phenolic compounds detected in the three regions were gallic acid, catechin and ellagic acid. With respect to organic acids, the results showed that citric acid was the major organic acid in all the samples of both mushrooms species. Shikimic acid and fumaric acid were also found with significant amounts in samples of <i>V. volvacea</i> from Bélier and N’Zi regions and in samples of <i>P. tuberculata</i> from Gbêkê and Bélier regions, respectively. The methanolic extracts from all mushrooms samples exhibited the DPPH radical scavenging activities ranging from 50.88 to 64.24%. Ultimately, both mushroom species highly consumed in central Côte d’Ivoire could be regarded as good source of natural antioxidant for local population.&picture=http://www.aascit.org/aascit/decorators/img/journal/971.jpg)
| [1] | Hermann Fourier Atta Anno, Laboratory of Biocatalysis and des Bioprocessing, Department of Food and Technology, University Nangui Abrogoua (Ex University of Abobo-Adjamé), Abidjan, Côte d’Ivoire. |
| [2] | Eugène Jean Parfait Kouadio, Laboratory of Biocatalysis and des Bioprocessing, Department of Food and Technology, University Nangui Abrogoua (Ex University of Abobo-Adjamé), Abidjan, Côte d’Ivoire. |
| [3] | Kouakou Martin Djè, Laboratory of Biocatalysis and des Bioprocessing, Department of Food and Technology, University Nangui Abrogoua (Ex University of Abobo-Adjamé), Abidjan, Côte d’Ivoire. |
| [4] | Ahipo Edmond Dué, Laboratory of Biocatalysis and des Bioprocessing, Department of Food and Technology, University Nangui Abrogoua (Ex University of Abobo-Adjamé), Abidjan, Côte d’Ivoire. |
| [5] | Lucien Patrice Kouamé, Laboratory of Biocatalysis and des Bioprocessing, Department of Food and Technology, University Nangui Abrogoua (Ex University of Abobo-Adjamé), Abidjan, Côte d’Ivoire. |
This study presents data on phenolic compounds contents, HPLC-profiles of individual phenolic compound and organic acids and DPPH Scavenging Abilities of widely consumed wild mushrooms identified as Volvariella volvacea and Psathyrella tubercula from the three the regions of central Côte d’Ivoire. Contents of total phenolic, flavonoids and tannins in samples of V. volvacea were estimated by colorimetric assays in ranges of 302.15-345.60mg (GAE)/100 g DW, 73.86-86.86 mg (QE)/100 g DW and 167.40-177.82 mg (TAE)/100 g DW, respectively; regarding P. tuberculata, these parameters were assessed in ranges 392.31-406.73 (GAE)/100 g DW, 55.07-63.77 (QE)/100 g DW and 200.02-214.38 (TAE)/100 g DW, respectively. In terms of individual phenolic compounds, catechin, ellagic acid, protocatechuic acid and cinnamic acid were found with significant amounts in samples of V. volvacea from the three regions. As for samples of P. tuberculata, the major phenolic compounds detected in the three regions were gallic acid, catechin and ellagic acid. With respect to organic acids, the results showed that citric acid was the major organic acid in all the samples of both mushrooms species. Shikimic acid and fumaric acid were also found with significant amounts in samples of V. volvacea from Bélier and N’Zi regions and in samples of P. tuberculata from Gbêkê and Bélier regions, respectively. The methanolic extracts from all mushrooms samples exhibited the DPPH radical scavenging activities ranging from 50.88 to 64.24%. Ultimately, both mushroom species highly consumed in central Côte d’Ivoire could be regarded as good source of natural antioxidant for local population.
Keywords
Mushrooms, Volvariella volvacea, Psathyrella tubercula, Phenolic Compounds, Organic Acids, DPPH Scavenging
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