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

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.