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Fungi and their Role in Sustainable Development: Current Perspectives pp 719–738Cite as

Bioactive Potential of Nonconventional Edible Wild Mushroom Amanita

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Abstract

This study evaluated the bioactive components and antioxidant potential of uncooked and cooked tender edible mushroom Amanita sp. This mushroom is common in lateritic scrub jungles during the early monsoon season of the southwest coast of India and a delicacy for tribals and native people. Nine bioactive components of tender Amanita sp. (total phenolics, tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene, trypsin inhibition and haemagglutinin) showed higher quantities in uncooked than in cooked samples, so also the five antioxidant activities (total antioxidant activity, ferrous ion-chelating capacity, reducing power and DPPH and ABTS radical-scavenging activities). It was devoid of L-DOPA, and there was no significant difference in tannins, flavonoids and phytic acid contents between uncooked and cooked samples. Bioactive principles as well as antioxidant activities were comparable or higher than many edible Amanita spp. In principal component analysis irrespective of thermal processing, tannin content and trypsin inhibition activity were clustered with total antioxidant activity, reducing power and DPPH radical-scavenging activity. Owing to the potential nutritional and antioxidant properties, Amanita sp. and its ectomycorrhizal native host tree species deserve conservation priorities. Future research needs to focus on this nonconventional wild edible source for nutraceutical potential.

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Acknowledgements

Authors are grateful to Mangalore University in accomplishing this study in the Department of Biosciences. GAA greatly acknowledges the award of INSPIRE Fellowship, Department of Science and Technology, New Delhi, Government of India. KRS is grateful to the University Grants Commission, New Delhi, India, for the award of UGC-BSR Faculty Fellowship during the tenure of this study.

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Authors and Affiliations

  1. Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, Karnataka, India

    Ammatanda A. Greeshma, Kandikere R. Sridhar & Mundamoole Pavithra

  2. Applied Biochemistry and Life Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan

    Kaori Tomita-Yokotani

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  1. Ammatanda A. Greeshma
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  2. Kandikere R. Sridhar
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  3. Mundamoole Pavithra
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Editors and Affiliations

  1. Department of Botany, Jai Narain Vyas University, Jodhpur, Rajasthan, India

    Praveen Gehlot

  2. School of Bioengineering & Biosciences, Lovely Professional University, Phagwara, Punjab, India

    Joginder Singh

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Greeshma, A.A., Sridhar, K.R., Pavithra, M., Tomita-Yokotani, K. (2018). Bioactive Potential of Nonconventional Edible Wild Mushroom Amanita . In: Gehlot, P., Singh, J. (eds) Fungi and their Role in Sustainable Development: Current Perspectives. Springer, Singapore. https://doi.org/10.1007/978-981-13-0393-7_37

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