Edible Wild Mushroom Antioxidants

Abstract

Antioxidant supplements or foods containing antioxidants can be used to preserve food quality by preventing oxidative degradation as well as helping to reduce oxidative damage of the organism. The growing demand of consumers for healthy food, cosmetics and health products and the limitation on the use of synthetic antioxidants has led to a rapid increase in the tendency towards natural antioxidant substances. Edible mushrooms attract attention as commercial and natural antioxidant source and can be used directly as food supplement in the development of antioxidant defense to reduce oxidative stress level. In this review, bioactive compounds of edible wild mushrooms, their antioxidant activities, bioavailabilities and utilization possibilities as food supplements and food additives have been discussed.

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Proceedings Book of International Eurasian Congress on Natural Nutrition &
Healthy Life, 12-15 July 2018, Ankara-Turkey
Edible Wild Mushroom Antioxidants
Sanem BULAM1, Nebahat Şule ÜSTÜN2, Aysun PEKŞEN3
1Giresun University, Department of Food Engineering, Giresun, Turkey
e-mail: sanem.bulam@giresun.edu.tr
2Ondokuz Mayıs University, Department of Food Engineering, Samsun, Turkey
3Ondokuz Mayıs University, Department of Horticulture, Samsun, Turkey
Abstract: Antioxidant supplements or foods containing antioxidants can be
used to preserve food quality by preventing oxidative degradation as well as helping to
reduce oxidative damage of the organism. The growing demand of consumers for
healthy food, cosmetics and health products and the limitation on the use of synthetic
antioxidants has led to a rapid increase in the tendency towards natural antioxidant
substances. Edible mushrooms attract attention as commercial and natural antioxidant
source and can be used directly as food supplement in the development of antioxidant
defense to reduce oxidative stress level. In this review, bioactive compounds of edible
wild mushrooms, their antioxidant activities, bioavailabilities and utilization
possibilities as food supplements and food additives have been discussed.
Key words: Bioactivity, food quality, mushroom, natural antioxidant, oxidative stress
1. Introduction
Oxidative stress caused by an imbalanced metabolism and an excess of reactive
oxygen species (ROS) leads to a range of disorders i.e., cancer, metabolic diseases,
cardiovascular and gastrointestinal diseases, diabetes, severe neural disorders such as
Alzheimer’s and Parkinson’s, premature aging and a vast number of other disorders
(Lushchak, 2014; Kozarski et al., 2015). The human body’s defense system responds
to oxidative stress generally through scavenging or lessening ROS formation using
endogenous and/or diet-derived molecules (Halliwell, 2006). However, the antioxidant
defense system needs to be assisted by consumption of antioxidant-containing
supplements.
Antioxidant supplements or antioxidant-containing foods may be used to help
the organism to reduce oxidative damage as well to protect food quality by preventing
oxidative deterioration. Edible mushrooms also possess important therapeutic
properties such as antioxidant, antitumor, immunological, and immuno-modulatory
activities due to their bioactive molecules. Recently, edible mushrooms have attracted
attention as a commercial and natural source of antioxidants for dietary
supplementation to reduce the level of oxidative stress and to restrict the use of
synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated
hydroxytoluene (BHT) (Ferreira et al., 2009; Khatua et al., 2013; Kozarski et al.,
2014).

Proceedings Book of International Eurasian Congress on Natural Nutrition &
Healthy Life, 12-15 July 2018, Ankara-Turkey
2. Edible Wild Mushrooms as a Source of Antioxidants
Advantages of using mushrooms over plants as sources of bioactive compounds
are that the fruiting body can be produced in much less time, the mycelium may also
be rapidly produced in liquid culture and the culture medium can be manipulated to
produce optimal quantities of active products (Ferreira et al., 2009; Sanchez, 2017). In
addition to many original articles, a number of reviews have previously reported
antioxidant capability of edible wild mushroom species and their bioactivities (Rathee
et al., 2012; Khatua et al., 2013; Kozarski et al., 2015; Kumar, 2015; Valverde et al.,
2015; Zhang et al., 2016; Tietel and Masaphy, 2017). Most of these studies have
measured antioxidant activity through in vitro assays including DPPH inhibition,
reducing power, ferric chelating, superoxide anion radical scavenging and biochemical
assays including lipid peroxidation inhibition whereas there have been fewer in vivo
studies on antioxidant effects of the edible wild mushrooms (Jayakumar et al., 2011;
Kozarski et al., 2014; 2015) and bioaccessibility/bioavailability of their compounds
(Heleno et al., 2015a).
Table 1 summarizes some edible wild mushrooms’ pharmacological potentials.
Antioxidant compounds found in fruit bodies, mycelium and culture broth were
confirmed to be phenolics, flavonoids, glycosides, polysaccharides, tocopherols,
ergothioneine, carotenoids, ascorbic acid, ergosterol, and minerals (Se) (Ferreira et al.,
2009; Kozarski et al., 2015; Sanchez, 2017). The values available in literature are
expressed in different basis as dry weight, fresh weight and extract (Ferreira et al.,
2009). Some of these studies reported the influence of processing conditions (Barros
et al., 2007a; Öztürk et al., 2014), environmental conditions (Pereira et al., 2012),
maturation stages of mushrooms (Barros et al., 2007b), and different extraction
methods and solvents (Kosanic et al., 2013; Smolskaite et al., 2015; Özcan and Ertan,
2018) on the antioxidant capacities of the edible wild mushrooms.
There have been various studies conducted on functional foods such as dairy,
bakery and meat products and nutraceuticals with extracts or compounds of cultured
and dried, edible or medicinal mushrooms (Giavasis, 2014; Reis et al., 2017) and
clinical studies with cultured medicinal mushrooms (Rathore et al., 2017; Reis et al.,
2017). It is possible to find some commercial antioxidant nutraceuticals based on
cultivated medicinal mushroom polysaccharides, e.g. β-glucans in the market
(Giavasis, 2014; Rathore et al., 2017; Reis et al., 2017). Some dietary supplements
including naturally grown, dried mushroom fruiting bodies in the form of capsules or
tablets are also available on the market (Wasser, 2014).
3. Conclusion
The consumption of dietary antioxidants will protect human body against free
radical damage causing various diseases and aging. Antioxidants of edible wild
mushrooms, which are natural source of food, are becoming important in human
health.

Proceedings Book of International Eurasian Congress on Natural Nutrition &
Healthy Life, 12-15 July 2018, Ankara-Turkey
Table 1. Bioactive antioxidant compounds determined in edible wild mushrooms
Mushroom species
Bioactive antioxidant compounds
References
Agaricus arvensis
β-carotene, ascorbic acid, lycopene,
phenolic compounds, flavonoids
Barros et al., 2007c;
2008a
Agaricus bisporus
Phenolic compounds, flavonoids, β-
carotene, lycopene
Robaszkiewicz et al.,
2010
Boletus edulis
β-carotene, lycopene, ascorbic acid,
flavonoids, tocopherols, Se,
anthocyanidins, phenolic compounds
Vamanu and Nita, 2013;
Turfan et al., 2018
Cantharellus
cibarius
Flavonoids, homogentisic acid,
pyrogallol, gentisic acid, myricetin
Palacios et al., 2011;
Kosanic et al., 2013
Craterellus
cornucopioides
β-glucan, homogentisic acid, gallic
acid, pyrogallol, flavonoids
Palacios et al., 2011;
Özcan and Ertan, 2018
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Phenolic compounds, indole
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Sulkowska-Ziaja et al.,
2014
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Dietary fibre, ascorbic acid, α-
tocopherol, phenolic compounds,
flavonoids, β-carotene
Barros et al., 2007a;
Bozdoğan et al., 2018
Lactarius piperatus
Phenolic compounds, flavonoids,
ascorbic acid, β-carotene, lycopene
Barros et al., 2007b;
Kosanic et al., 2013
Lactarius volemus
Phenolic compounds, ascorbic acid
Keleş et al., 2011
Laetiporus
sulphureus
Gallic, p-coumaric, and vanillic acids,
ascorbic acid, ergosterol
Karaman et al., 2010;
Gasecka et al., 2018
Lepista nuda
β-carotene, tocopherols, lycopene,
phenolic compounds, ascorbic acid
Elmastaş et al., 2007;
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Marasmius oreades
Phenolic compounds, flavonoids,
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Ramesh and Pattar,
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Morchella conica
Total phenolic compounds, total
flavonoids, Se
Turfan et al., 2018
Morchella esculenta
Phenolic compounds, flavonoids,
ascorbic acid, ergosterol
Gasecka et al., 2018
Pleurotus eryngii
Gallic acid, protocatechuic acid,
naringin, kaempferol, resveratrol
Cıkcıkoğlu Yıldırım et
al., 2012
Pleurotus florida
β-carotene, lycopene, ascorbic acid,
phenolic compounds
Vishwakarma et al., 2017
Pleurotus ostreatus
Phenolic compounds, flavonoids, β-
carotene, ascorbic acid, lycopene
Tel et al., 2015;
Bozdoğan et al., 2018
Russula delica
β-carotene, α-tocopherol, total
phenolic compounds
Elmastaş et al., 2007
Sarcodon imbricatus
β-carotene, ascorbic acid, lycopene,
phenolic compounds
Barros et al., 2007c
Sparassis crispa
Phenolic compounds, indole
compounds, sterols
Sulkowska-Ziaja et al.,
2014
Tricholoma acerbum
Tocopherols, phenolic compounds,
ascorbic acid, β-carotene, lycopene
Barros et al., 2008b

Proceedings Book of International Eurasian Congress on Natural Nutrition &
Healthy Life, 12-15 July 2018, Ankara-Turkey
Antioxidant compounds of edible wild mushrooms and their mycelia may be
extracted to be used as functional ingredients or these mushrooms can be incorporated
to our diet to help the human body to reduce oxidative damage if accurate
identification, nutritional analysis, bioactivity and bioavailability tests of antioxidant
compounds in vitro and in vivo, and cultivation studies are regularly performed.
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Proceedings Book of International Eurasian Congress on Natural Nutrition &
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