Advertisement

Nutritional and antioxidant potential of some wild edible mushrooms of Nagaland, India

  • Toshinungla Ao
  • Chitta Ranjan DebEmail author
Short Communication
  • 30 Downloads

Abstract

Mushrooms are known to mankind since early human civilization and are gaining importance because of their nutritional and medicinal properties. Till date 37 wild edible mushrooms are reported from Nagaland. In this study, nutritional analysis including total phenolics, flavonoids and antioxidant activity was done for ten popular WEM species. Total protein content was found to be high which ranged from 62.27 g/100 g (Lentinus sajor-caju) to 18.77 g/100 g (Lentinus squarrosulus var. squarrosulus); total carbohydrate content ranged from 38.44 g/100 g (Lentinula edodes) to 5.31 g/100 g (Schizophyllum commune); reducing sugar content ranged from 7.81 g/100 g (Termitomyces heimii) to 2.33 g/100 g (S. commune). Crude fiber ranged from 11.1% (A. auricula-judae) to 1.71% (L. squarrosulus) and ash content ranged from 10.66% (L. squarrosulus) to 3.12% (L. squarrosulus var. squarrosulus). The highest phenolic content was observed in L. squarrosulus (18.7 g/100 g) and highest flavonoid content was observed in L. sulphureus (9.3 g/100 g). All the ten mushroom species exhibited antioxidant activity against DPPH free radical, but highest activity was recorded in L. tigrinus (47.5 μg/ml, IC50). Hence, mushrooms are valuable natural resource to mankind and should be exploited judiciously for the betterment of society.

Keywords

Antioxidant properties Nagaland Nutritional value Wild edible mushrooms 

Notes

Acknowledgements

Authors are thankful to Department of Biotechnology, Ministry of Science & Technology, Govt. of India, New Delhi for financial support through Institutional Biotech Hub vide order No. BT/22/NE/2011. Toshinungla Ao is thankful to University Grants Commission, New Delhi, India for UGC-BSR fellowship for her Ph.D. programme. Facilities used from the UGC-SAP (DRS-III) programme are duly acknowledged.

Compliance with ethical standards

Conflict of interest

All authors declare that there are no conflicts of interests among the authors.

References

  1. Ao T, Deb CR, Khrumo N (2016) Wild edible mushrooms of Nagaland, India: a potential food resource. J Exp Biol Agric Sci 4(1):59–65.  https://doi.org/10.18006/2015.4(1).59.65 Google Scholar
  2. AOAC (2000) Official methods of analysis, 17th edn. The Association of Official Analytical Chemists, Gaithersburg. Methods 925.10, 65.17, 974.24, 992.16Google Scholar
  3. Aoshima H, Tsunoue H, Koda H, Kiso Y (2004) Ageing of whiskey increases 1, 1-diphenyl-2-picryl hydrozyl radical scavenging activity. J Agric Food Chem 52(16):5240–5244CrossRefGoogle Scholar
  4. Ayaz FA, Torun H, Ozel A, Col M, Duran C, Sesli E, Colak A (2011) Nutritional value of some wild edible mushrooms from the Black Sea region (Turkey). Turk J Biochem 36(4):384–393Google Scholar
  5. Barros L, Baptista P, Correia DM, Casal S, Oliveira B, Ferreira ICFR (2007) Fatty acid and sugar compositions and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chem 105:140–145CrossRefGoogle Scholar
  6. Barros L, Cruz T, Baptista P, Estevinho ML, Ferreira CFRI (2008) Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem Toxicol 46:2743–2747CrossRefGoogle Scholar
  7. Boonsong S, Klaypradit W, Wilaipuna P (2016) Antioxidant activities of extracts from five edible mushrooms using different extractants. Agric Nat Resources 50:89–97CrossRefGoogle Scholar
  8. Cazzi R, Ricardy R, Aglitti T, Gatta V, Petricone P, De SR (1997) Ascorbic acid and b-carotene as modulators of oxidative damage. Carcinogenesis 18:223–228CrossRefGoogle Scholar
  9. Colak A, Faiz O, Sesli E (2009) Nutritional composition of some wild edible mushrooms. Turk J Biochem 34:25–31Google Scholar
  10. Dubois MKA, Gilles JK, Hamilton PA, Rebers Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356CrossRefGoogle Scholar
  11. Elmastas M, Isıldak O, Turkekul I, Temur N (2007) Determination of antioxidant activity and compounds in wild edible mushrooms. J Food Compos Anal 20(3–4):337–345CrossRefGoogle Scholar
  12. Enas AE, Sabahelkhier MK, Malaz MM (2016) Nutritional composition and minerals content of five species of wild edible mushroom brought from UAE: mushroom considered as protein source. Int J Adv Res 4(2):1108–1112Google Scholar
  13. Ferreira ICFR, Baptista P, Boas VM, Barros L (2007) Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal. Food Chem 100:1511–1516CrossRefGoogle Scholar
  14. Jonathan SG (2002) Vegetable growth requirements and antimicrobial activities of some higher fungi in Nigeria. Ph.D. thesis, University of IbadanGoogle Scholar
  15. Kalac P (2009) Chemical composition and nutritional value of European species of wild growing mushrooms: a review. Food Chem 113:9–16CrossRefGoogle Scholar
  16. Khan MA, Tania M, Liu R, Rahman MM (2013) Hericium erinaceus: an edible mushroom with medicinal values. J Complement Integr Med 10(1):1–6CrossRefGoogle Scholar
  17. Lin CH, Sheu GT, Lin YW, Yeh CS, Huang YH, Lai YC, Chang JG, Ko JL (2010) A new immunomodulatory protein from Ganoderma microsporum inhibits epidermal growth factor mediated migration and invasion in A549 lung cancer cells. Process Biochem 45(9):1537–1542CrossRefGoogle Scholar
  18. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the folin phenol reagent. J Biol Chem 193:265–275Google Scholar
  19. Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L (1999) Nutrients in edible mushrooms: an inter-species comparative study. Food Chem 65:477–482CrossRefGoogle Scholar
  20. Manzi P, Aguzzi A, Pizzoferrato L (2001) Nutritional value of mushrooms widely consumed in Italy. Food Chem 73:321–325CrossRefGoogle Scholar
  21. Mau JL, Chao GR, Wu KT (2001) Antioxidant properties of methanolic extracts from several ear mushrooms. J Agric Food Chem 49:5461–5467CrossRefGoogle Scholar
  22. Miller GL (1972) Use of dinitrosalicyclic acid reagent for determination of reducing sugar. Anal Chem 31(3):426–428CrossRefGoogle Scholar
  23. Patel S, Goyal A (2013) Recent developments in mushrooms as anti-cancer therapeutics. J Biotechnol 2:1–15Google Scholar
  24. Puttaraju NG, Venkateshaiah SU, Dharmesh SM, Urs SM, Somasundaram R (2006) Antioxidant activity of indigenous edible mushrooms. J Agric Food Chem 54:9764–9772CrossRefGoogle Scholar
  25. Rudawska M, Leski T (2005) Macro and microelement contents in fruiting bodies of wild mushrooms from the Notecka forest in west-central Poland. Food Chem 92:499–506CrossRefGoogle Scholar
  26. Sahreen S, Khan M, Khan RA (2010) Evaluation of antioxidant activities of various solvent extracts of Carisa apaca fruits. Food Chem 122:1205–1211CrossRefGoogle Scholar
  27. Sanchez C (2017) Reactive oxygen species and antioxidant properties from mushrooms. Synth Syst Biotechnol 2:13–22CrossRefGoogle Scholar
  28. Singleton VL, Rossi JA (1965) Colorimerty of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 16:144–158Google Scholar
  29. Thatoi H, Singdevsachan SK (2014) Diversity, nutritional composition and medicinal potential of Indian mushrooms: a review. Afr J Biotechnol 13(4):523–545CrossRefGoogle Scholar
  30. Wani BA, Bodha RH, Wani AH (2010) Nutritional and medicinal importance of mushrooms. J Med Plant Res 4(24):2598–2604CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of BotanyNagaland UniversityLumamiIndia

Personalised recommendations