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Eurasian Journal of Analytical Chemistry
Volume 11, Issue 3 (May 2016), pp. 127-139

DOI: 10.12973/ejac.2016.127a

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Research Article

Published online on Mar 07, 2016

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Phenolic compounds, organic acid and antioxidant activity of Lactarius subsericatus, Cantharellus platyphyllus and Amanita rubescens, three edible ectomycorrhizal mushrooms from center of Côte d’Ivoire

Kouamé Appolinaire Kouassi, Eugène Jean Parfait Kouadio*, Kouassi Hubert Konan, Ahipo Edmond Dué & Lucien Patrice Kouamé

Abstract

Considering the interest for mushrooms and research of antioxidants in natural food resources, the aim of this study was to investigate the content of phenolic compounds, profiles of phenolic compounds and organic acids and antioxidant activities via the ability to scavenge DPPH radical of three ectomycorrhizal mushrooms identified as Lactarius subsericatus, Cantharellus platyphyllus and Amanita rubescens and collected in central part of Côte d'Ivoire. Contents of total phenolic, flavonoids and tannins of mushrooms methanolic extracts were evaluated by colorimetric assays to ranges of 430.20-610.95 mg (GAE)/100 g DW, 119.55-159.75 mg (QE)/100 g DW and 139.80-232.80 mg (TAE)/100 g DW, respectively. HPLC-profiles of methanolic extracts indicated as main individual phenolic compounds, gallic acid, catechin and quercetin for L. subsericatus; gallic acid, ρ-coumaric acid and quercetin for C. platyphyllus; gallic acid and benzoic acid for A. rubescens. HPLC profiles of organic acids revealed that fumaric and citric acids were the main organic acids in all species. Malic acid was also preponderant in L. subsericatus. The methanolic extracts of the three mushrooms exhibited the high DPPH radical scavenging activities ranging from 77.42 to 67.17 %.These data indicated that these mushrooms could constitute a potential good source of natural antioxidant for local population.

Keywords: antioxidant activity, ectomycorrhizal mushrooms, organic acids, phenolic compounds


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