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The radioactive isotope, 40K, of naturally occurring potassium (0.012%) is present in the Earth’s crust in a low percentage of all potassium, leading to its presence in almost all foodstuffs. The impact of 40K activity concentrations was assessed in wild and cultivated edible mushrooms and in growing substrates. Samples were analysed by gamma spectroscopy. In the wild mushroom species, the average activity concentration of 40K was 1291 Bq kg−1 dry weight (dw), approximately 140 Bq kg−1 fresh weight (fw), with a range of average values per species from 748 in Lactarius deliciosus to 1848 Bq kg−1 dw in Tricholoma portentosum. The cultivated species presented an average value of 1086 Bq kg-1 dw; and the soils, compost of cultivation and wood of substrate are 876, 510 and 59.4 Bq kg−1 dw, respectively. The total K content reached a maximum of 59,935 mg kg−1 dw in T. portentosum. The transfer factors (TF > 1) suggested that mushrooms preferentially bioconcentrated 40K. Cantharellus cibarius, Craterellus tubaeformis, Hydnum repandum and T. portentosum by most TF could be considered as bioindicators of 40K. Taking into account that the annual radiation dose of 40K due to the average consumption of mushrooms analysed (0.15 μSv/year) is very low, it can be concluded that the consumption of these mushrooms does not represent a toxicological risk for human health. Finally, according to the total K content, from the nutritional point of view, these mushrooms could be considered as a potential source of potassium for the human diet.

In this study, dry matter, total ash, total phenolic content, antioxidant capacities, antimicrobial activity, and phenolic acid contents of nine different mushrooms (Lactarius deliciosus, Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus, Ganoderma lucidum, Hericium erinaceus, Morchella spp., Boletus edulis, Cantharellus cibarius) from Turkey were determined. Water (W), methanol (M), and water-methanol mixture (W/M, 50:50 v/v) were used to extract phenolic substances from dried mushroom samples. Generally, W extracts showed higher values in total phenolic content and antioxidant capacity values. W extracts of B. edulis (17.11 mg/g), Morchella spp. (14.19 mg/g). Moreover, P. ostreatus (10.85 mg/g) had the highest phenolic contents (p < 0.05). The lowest antioxidant capacity values were found in W/M extracts of C. cibarius (20.22 mu mol/g), and L. deliciosus (28.77 mu mol/g) and M extract of P. ostreatus (31.61 mu mol/g) mushrooms (p < 0.05). W and W/M extracts were more efficient in inhibiting Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus than M extracts. Besides, B. edulis and C. cibarius species were found to have the strongest antimicrobial activity. Besides, B. edulis and P. ostreatus have been found to contain the highest phenolic acid compounds (p < 0.05), supporting the high content of total phenolic contents and antioxidant properties. This study revealed that these mushrooms have the potential to be used in the food and pharmaceutical industries.

For the accurate quantitation of kokumi-enhancing and bitter-tasting octadecadien-12-ynoic and octadecadienoic acids in chanterelles (Cantharellus cibarius Fr.), a sensitive ultra-high-performance liquid chromatography-differential ion mobility spectrometry-tandem mass spectrometry method was developed. On the basis of these quantitative data and the taste thresholds, dose-over-threshold factors were calculated to determine the contribution of these sensometabolites to the kokumi and bitter taste of chanterelles; e.g., 14,15-dehydrocrepenynic acid (3) and (9Z,15E)-14-oxooctadeca-9,15-dien-12-ynoic acid (7) were identified as key kokumi substances in raw chanterelles. Quantitative profiling of these compounds in various mushroom species demonstrated a unique accumulation of octadecadien-12-ynoic acids in Cantharellus. Furthermore, storage experiments highlighted dynamic processes, including the biosynthesis of these substances as a result of lipid peroxidation mechanisms.

The aim of the study was to calculate the content of non-freezing water (NFW) as well as amount of water associated with the evaporation process (Nev) in the chosen species of fungi. The study focused on lyophilized in vitro mycelium and commonly cultivated mushrooms Agaricus bisporus, Boletus badius and Cantharellus cibarius. Both NFW and Nev were examined by means of differential scanning calorimetry (DSC). The above-mentioned types of water are important components of the state diagram that is a kind of functional graph helping in identifying food stability during storage and selecting suitable conditions of temperature and moisture content for processing. The content of non-freezing water in all examined samples ranged between 0.19 and 0.31 g g−1. The estimated amount of water associated with the evaporation process was found to be between 0.05 and 0.13 g g−1. The obtained results were variable and highly dependent on fungus species, origin (in vitro mycelium vs cultivated) and content of accumulated metals. The influence of these factors is discussed. In order to determine statistical significance, selected samples were measured at least 5 times; the relative standard of deviation (%RSD) did not exceed 4.45 of measured enthalpies. In the group of mycelium from in vitro cultures, the DSC method was used for the first time. The publication also compared the NFW and Nev values with those obtained for naturally grown fruiting bodies of the same species.

The antioxidant properties of Boletus edulis, Cantharellus cibarius and Craterellus cornicupioides decoctions and the effect of mushroom addition on the total phenolic content and the degree of secondary oxidative changes on lipids in frankfurters was studied. Moderate antioxidant activity was obtained by DPPH assay when mushroom decoctions were tested in vitro. Using the conjugated diene method, moderate antioxidant activity was achieved with Boletus edulis and Craterellus cornicupioides decoction, while with Cantharellus cibarius decoction, antioxidant activity was low. Constant amounts of phenolic acid were obtained in frankfurters fortified with Boletus edulis, while lipid oxidation on each tested day was several times less than in the control group of frankfurters, throughout two months of refrigerated storage. Generally, these mushrooms could be used as natural antioxidants to interfere with the chemical deterioration of food products and specifically, to extend the shelf life of cooked pork sausages.

Angiogenesis is a complex physiological process that cannot be treated with single agent therapy. Several edible fungi have been known to encompass bioactive compounds, and are promising sources of multi-component drugs. One such widely consumed edible fungi is Cantharellus cibarius, which has been explored for its biological activities. The present study focused on assessing the anti-angiogenic activity of petroleum ether and ethanol extracts of C. cibarius using chick chorioallantoic membrane (CAM) assay. Both the extracts showed a dose-dependent response which was compared with the anti-angiogenic activity of the positive controls silibinin, and lenalidomide. The extracts were also studied for their lipoxygenase (LOX) inhibitory potential and compared to ascorbic acid as the positive control. The IC50 values of the petroleum ether extract, ethanol extract, and ascorbic acid for LOX inhibition assay were 135.4, 113.1, and 41.5 µg/mL, respectively. Although both the extracts showed similar responses in CAM assay, ethanol extract proved to be more potent in LOX inhibition assay. Finally, the extracts were investigated for their chemical composition using GC-MS. A correlation between LOX inhibition and anti-angiogenic potential was established at the molecular level. A meticulous literature search was carried out to correlate the biochemical composition of the extracts to their anti-angiogenic activity.

In this study, variation of some chemical components such as anthocyanin, β-carotene, lycopene, phenolic, nitrate, soluble protein, proline, glucose, sucrose and total carbohydrate level ad PAL activity in some wild and cultivated edible mushrooms was examined. For this, four different mushroom species (Agaricus campestris L., Cantharellus cibarius Fr., Hericium erinaceus (Bull.) Pers., Lactarius piperatus L. Pers) were supplied from local market, named Kuzeykent Semt Bazaar, in Kastamonu province of Turkey. Mushroom samples were collected from Araç, Daday, Devrekani and Tosya locations of Kastamonu. According to findings, the highest anthocyanin value and PAL activity were obtained from A. campestris collected from Arac location with 0.107 mg g-1 and 6.99 EU, respectively. The amount of β-carotene (2.297 mg g-1) and lycopene (0.644 mg g-1) was the highest in C. cibarius collected from Tosya location, however; proline, soluble protein, nitrate and glucose level were the maximum in A. campestris collected from Devrekani location with 149.61 µmol g-1, 55.49 mg, 159.963 mg g-1 and 29.36 µg g-1, respectively. While total carbohydrate was the highest in H. erinaceus collected from Araç location with 80.97 µg g-1, sucrose concentration was the maximum with 39.22 mg g-1 in H. erinaceus collected from Daday location. As a result, A. campestris collected from Devrekani location exhibited the highest nutrient in terms of chemicals analysed except anthocyanin and it was followed by H. erinaceus collected from Daday location. However, C. cibarius and H. erinaceus collected from Araç location had lower chemical components. It can be said that these mushroom species are valuable and important as major food sources and non-wood products for Kastamonu province.

Mushrooms are able to accumulate toxic trace elements. This study investigates the content of cadmium (Cd) and lead (Pb) in selected species of fungi (Boletus badius, Boletus edulis, and Cantharellus cibarius) from the northeastern part of Poland and estimates their edible safety. The amount of Cd and Pb was determined by flameless atomic spectrometry using the iCE 3000 Series-Thermo. The mean content of Cd in analyzed mushrooms ranged from 0.370 to 2.151 mg/kg d.w., while Pb was found at the level of 0.243–0.424 mg/kg d.w. Boletus edulis was characterized by the highest content of Cd, whereas Cantharellus cibarius contained the biggest amount of Pb. Estimated exposure to the Cd intake expressed as percentage share in TWI (Tolerable Weekly Intake) was at the highest level in Boletus edulis (30.87%), which could be associated with the risk of excessive Cd accumulation in the body.

Edible mushrooms have been recognized as a highly nutritional food for a long time, thanks to their specific flavor and texture, as well as their therapeutic effects. This study proposes a new, simple approach based on FT-IR analysis, followed by statistical methods, in order to differentiate three wild mushroom species from Romanian spontaneous flora, namely, Armillaria mellea, Boletus edulis, and Cantharellus cibarius. The preliminary data treatment consisted of data set reduction with principal component analysis (PCA), which provided scores for the next methods. Linear discriminant analysis (LDA) managed to classify 100% of the three species, and the cross-validation step of the method returned 97.4% of correctly classified samples. Only one A. mellea sample overlapped on the B. edulis group. When kNN was used in the same manner as LDA, the overall percent of correctly classified samples from the training step was 86.21%, while for the holdout set, the percent rose to 94.74%. The lower values obtained for the training set were due to one C. cibarius sample, two B. edulis, and five A. mellea, which were placed to other species. In any case, for the holdout sample set, only one sample from B. edulis was misclassified. The fuzzy c-means clustering (FCM) analysis successfully classified the investigated mushroom samples according to their species, meaning that, in every partition, the predominant species had the biggest DOMs, while samples belonging to other species had lower DOMs.

White chanterelles (Basidiomycota), lacking the orange pigments and apricot-like odour of typical chanterelles, were found recently in the Canadian provinces of Québec (QC) and Newfoundland & Labrador (NL). Our phylogenetic analyses confirmed the identification of all white chanterelles from NL and QC as Cantharellus enelensis; we name these forma acolodorus. We characterized carotenoid pigments, lipids, phenolics, and volatile compounds in these and related chanterelles. White mutants of C. enelensis lacked detectable β-carotene, confirmed to be the primary pigment of wild-type, golden-orange individuals, and could also be distinguished by their profiles of fatty acids and phenolic acids, and by the ketone and terpene composition of their volatiles. We detected single base substitutions in the phytoene desaturase (Al-1) and phytoene synthase (Al-2) genes of the white mutant, which are predicted to result in altered amino acids in their gene products and may be responsible for the loss of β-carotene synthesis in that form.

In this study, DPPH free radical activity, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of wild edible mushroom Cantharellus cibarius Fr. collected from Antalya (Turkey) province were determined. Ethanol (EtOH), methanol (MeOH) and dichloromethane (DCM) extracts of C. cibarius mushroom were obtained using soxhlet apparatus. TAS, TOS and OSI values were determined by using Rel Assay kits. Free radical scavenging activity was determined using DPPH method. As a result of the studies, TAS value of the mushroom was found as 5.268±0.059 mmol/L, TOS value was 6.380±0.256 μmol/L and OSI value was 0.121±0.005. DPPH free radical activity was determined as EtOH extract 70.52±0.50, MeOH extract 64.34±1.54 and DCM extract 61.72±0.59 in 1 mg/mL extract concentration of mushroom. As a result, edible C. cibarius mushroom could be a natural antioxidant source.

Purpose Mushrooms have always been treasured and appreciated, thanks to their nutritional as well as medicinal properties. The purpose of this paper is to reveal these properties such as antioxidant activities and enzyme inhibition potentials of three mushroom species from Ordu, Turkey. Furthermore, phenolic profiles which are believed to be source of these properties are investigated. Design/methodology/approach The assays followed to determine total phenolic, flavonoid and antioxidant contents, antioxidative and enzyme inhibition activities are spectrophotometric methods. Phenolic profiles of mushroom samples were investigated by using the HPLC system. Findings The highest phenolic content was found for Lactarius deliciosus. Pyrogallol was the major phenolics in all three samples. Total phenolic content values supported that finding. But, total flavonoid content was the maximum for Cantharellus cibarius. The magnitude of the antioxidant activities revealed by the different tests varied between species. Furthermore, inhibition potential degrees on acetylcholinesterase, butrylcholinesterase, tyrosinase and urease activities were worth mentioning. Lactarius pyrogalus had anti-tyrosinase activity with a 26.229 percent inhibition rate. IC50 values for urease inhibition effect of mushroom samples were in the range of 0.37–0.90 mg/mL. Originality/value Enzyme inhibitory potentials for L. pyrogalus was revealed first time. On the other hand, studies on anti-tyrosinase activity of mushrooms are very rare, while almost no studies have been conducted on anti-urease activity. So, the results of present study are very valuable. Thus, the obtained data not only increase the ecological importance of the region but also provide significant contributions to the literature in terms of new sources rich in antioxidants.

Many mushroom species from the Kichevo valley (Republic of Macedonia) are consumed by the native human population regardless of the heavy metal content and uptake in the human body. The aim of this study was to evaluate the impact of the thermal power plant Oslomej on the extent of heavy metal accumulation in the fruiting bodies of selected fungi. The material of fruiting bodies of 15 species of wild fungi and soil samples were collected from 11 localities at three distances (0.5–0.75, 2.5–3.5, and 6–8 km, respectively) from the thermal power plant Oslomej in the period April 2012 to May 2014. We analyzed the content of seven heavy metals (Ni, Cu, Zn, Fe, Mn, Cd, and Pb) by atomic absorption spectroscopy in the fruiting bodies that were not rinsed before drying. Significant correlation between the distance and content of certain heavy metals was found in 10 fungal species, especially in the cases of Ni and Cu and less in the cases of Cd, Pb, and Fe. Such correlations between heavy metal content in soils (total and extractable) and fruiting bodies were found mostly in the cases of Mn, Zn, Fe, Cd, and Cu. Also, the canonical discriminant analysis showed the impact of thermal power plant Oslomej on heavy metal patterns in Boletus aestivalis, Russula cyanoxantha, Cantharellus cibarius, and Hypholoma fasciculare. It can be concluded that both the pollution from the thermal power plant Oslomej and soil composition determine heavy metal content in the fruiting bodies of wild fungi.

Antibiotic resistance has become a global concern and threatens the clinical efficacy of many drugs, leading to increased screening of several sources of potential antimicrobial substances. Mushrooms have long been recognized as a valuable source of nutritive and pharmacologically active compounds. Our previous studies showed that the acetone, ethanol, methanol, and cold water crude extracts of various mushrooms-Amanita and Cantharellus species, Ganoderma lucidum, and Lactarius kabansus-exhibited high antibacterial activity against Salmonella typhi. The objective of this study was to isolate, characterize, and identify antibacterial compounds from these crude mushroom extracts. The crude extracts were separated by preparative thin-layer chromatography. Fractions (n = 99) were obtained and screened for antimicrobial activity against S. typhi by using the MTT assay. Of the isolated components, 13 exhibited high inhibitory activity against the growth of S. typhi, with half-maximal inhibitory concentrations ranging from 206 to 619 µg/mL. Some of the highly potent antibacterial compounds were identified by using liquid chromatography-mass spectrometry. Terpenoids (lucidenic acid M and cavipetin D), a phospholipid (C16 sphinganine), and fatty acid amines (stearamide and palmitic amide) were some of the compounds found to be responsible for the antibacterial activity observed. The importance of local mushrooms as sources of antibacterial compounds was revealed. The high inhibitory activity of some mushroom extracts strongly suggests that the mushrooms contain compounds that have great potential for use in developing therapeutic agents against infections caused by S. typhi.

Cancer incidence rates are on the increase worldwide. The most common brain cancer in adults is glioblastoma. Currently available treatment modalities are limited and natural products such as mushrooms could enhance them. Apart from nutritional value, mushrooms are an excellent source of bioactive compounds and therefore could be used to treat various disorders. The aim of the study was to assess the anti-glioma potential of selected mushrooms on U87MG, LN-18 glioblastoma and SVGp12 normal human astroglial cell lines. The materials were Cantharellus cibarius, Coprinus comatus, Lycoperdon perlatum and Lactarius delicious. Aqueous, 70 % ethanol or 95 % ethanol extracts from mushrooms were used for analysis including assessment of antioxidant activity by DPPH assay, cell viability by MTT assay, DNA biosynthesis by thymidine incorporation assay, activity of metalloproteinase by gelatin zymography and cell cycle assay by flow cytometry. Mushroom extracts influenced the viability and DNA biosynthesis of cancer cells. Activity of ethanol mushroom extracts was stronger than that of aqueous extracts. Anti-glioma mechanism consisted in inhibition of cancer cell proliferation and induction of apoptosis associated with arrest of cells in subG1 or G2/M phase of cell cycle, and inhibition of metalloproteinases activity. Among investigated mushrooms, L. deliciosus and C. comatus showed the greatest anti-glioma potential.

Although DDT, γ-HCH and PCBs have been almost completely withdrawn from world production and use, they are still present in the environment. Mushrooms are eagerly collected and consumed local raw material in north-eastern part of Poland. The aim of the study was to determine the content of DDT, γ-HCH and PCB residues in popular species (Boletus badius, Boletus edulis, Cantharellus cibarius) and to estimate the human exposure of uptaking of these compounds with mushrooms. The content of γ-HCH, DDT and PCB was determined using gas chromatography. The presence of analyzed compounds was observed in all the species under study. The highest content of γ-HCH and ΣDDT was determined in C. cibarius − 7.19 and 180.37 µg/kg of lipids, respectively, whereas the highest amount of ΣPCB was observed in B. edulis − 20.89 µg/kg of lipids. The contents were low and did not pose a threat to human health.

The golden chanterelle represents one of the commonly found, edible mushrooms that is highly valued in various cuisines. The present study focused on assessing the requirements of Cantharellus cibarius such as pH, temperature, as well as the carbon and nitrogen sources for mycelial growth. Optimization of the growth parameters was carried out by one-factor-at-a-time method. The optimal pH and temperature were determined to be 6.0 and 22.5 °C, respectively. Among the various carbon sources studied, sucrose at a concentration of 2% gave maximum mycelial growth and proved to be the most suitable one. Amongst the nitrogen sources studied, peptone, ammonium sulphate, and sodium nitrate, gave the maximum mycelial growth at an optimized concentration of 0.5%. In the presence of beef extract and yeast extract, a change in colony pigmentation from yellow to dark grey was observed. Finally, the carbon to nitrogen ratio of 2:0.5 proved to be optimal for mycelial growth. This study is the first report on the optimisation of in vitro growth requirements of C. cibarius.

Release of bioelements and phenolic compounds from edible mushrooms (Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes) enriched with zinc, selenium, l -phenylalanine, alone and as a mixture was examined using a simulated human gastrointestinal digestion method. Due to the extensive amount of data obtained, in order to interpret them more precisely in the work, the methods of chemometric analysis (Cluster Analysis—CA and Principal Compenent Analysis—PCA) were additionally applied. The results showed mycelium of L. edodes has the best health-promoting properties and addition of mixture to the media increased significantly the synthesis of p-hydroxybenzoic and protocatechuic acid (267 and 16.3 mg/100 g d.w.). After extraction into artificial digestive juices, 97.4 mg/100 g d.w. p-hydroxybenzoic acid and 15.6 mg/100 g d.w. of protocatechuic acid were released. The greatest amounts of Se and Zn were extracted from enriched A. bisporus mycelium (32.3 and 342 mg/100 g d.w., respectively). This study confirmed that mycelium might prevent nutritional deficiencies in the diet through use of functional foods.

Agaricus bisporus, Cantharellus cibarius, Imleria badia, and Lentinula edodes are among the most popular species of edible mushrooms in Poland. These edible mushrooms are an important source of biologically active substances exhibiting beneficial (e.g., antioxidant, antitumor, antimicrobial, anti-inflammatory) effects on the human body. The fruiting bodies of edible mushrooms are also a valuable source of lovastatin, which belongs to a group of compounds, called statins, commonly used as cholesterol-lowering drugs. Due to the presence of lovastatin, edible mushrooms can be useful in the prevention of hypercholesterolemia. Therefore, the aim of this study was to determine the content of lovastatin in the selected species of edible mushrooms and to evaluate its release into artificial digestive juices. This study was the first to determine the release of lovastatin into digestive juices after the extraction of materials obtained from edible mushrooms. The largest amount of lovastatin was found in the fruiting bodies of C. cibarius (67.89 mg/100 g d.w.), and the smallest in those of L. edodes (0.95 mg/100 g d.w.). The amount of lovastatin released from the extracts of the examined species into digestive juices was found to be relatively low. The highest content after incubation in artificial gastric juice was detected for the fruiting bodies of L. edodes (0.02 mg/100 g d.w.) and after incubation in the intestinal juice for the mycelium from the in vitro cultures of L. edodes (0.51 mg/100 g d.w.). Thus, the results of the present study showed that due to its ability to accumulate lovastatin from culture medium, L. edodes mycelium can be used to obtain a product with increased hypolipidemic activity.

The nutritional value of mushrooms is not great but, from the dietary point of view, fungi can bring in many beneficial nutrients such as selenium and some vitamins. In addition, a number of compounds of functional importance have been isolated from fungi. The purpose of this study is to evaluate the effect of the drying process and extraction process from fruiting bodies of selected edible mushrooms for inhibitory activity against cholinesterases and complexation of aluminium ions Al3+. Such mushrooms as champignon (Agaricus bisporus), oyster mushroom (Pleurotus ostereatus), porcini (Boletus edulis), bay bolete (Boletus badius) and golden chanterelle (Cantharellus cibarius) were examined. It was shown that the tested samples exhibited inhibitory activity against acetylcholinesterase and butyrylcholinesterase. The extracts also had the ability to complex aluminum ions, with the porcini and oyster mushroom extracts characterized by the highest ability among the samples tested. The activity did not depend on how the extraction process was carried out. Convection drying, however, proved to be a more favorable dehydration method compared to freeze drying in terms of the properties tested.

Seven species of forest mushrooms from different regions of Poland (edible: Imleria badia, Cantharellus cibarius, Xerocomus subtomentosus, Suillus luteus and inedible by humans but being food for animals: Paxillus involutus, Tylopilus felleus and Russula emetica) were analyzed for radioisotope activity (Cs-137, K-40, Bi-214 and Pb-210) as well as concentrations of heavy metals (aluminum, chromium, cadmium, manganese, iron, lead, zinc, copper, nickel and mercury). The activity of radioisotopes was measured with a gamma spectrometer, while the concentrations of heavy metals were examined by microwave plasma - atomic emission spectrometry. The obtained results of the analyses were compared with the recommendations of the European Food Safety Authority concerning the consumption of the determined heavy metals and the European standards concerning the content of radioisotopes in food. The obtained results proved that the consumption of mushrooms may result in a significant exceeding of the consumption limits of cadmium, copper and Cs-137.

Three selected mushrooms growing in Romania, i.e. Armillaria mellea (Vahl.: Fr.) P.Kumm., Boletus edulis Bull. and Cantharellus cibarius Fr., were analyzed in terms of metal (measured in fruiting bodies) and crude polysaccharide content. Inductively coupled plasma mass spectrometry (ICP-MS) technique was used to determine the metal contents, revealing the abundant presence of several microelements such as copper (varied from 15.8 mg/kg in A. mellea to 64.1 mg/kg in C. cibarius), iron (varied from 118 mg/kg in B. edulis to 221 mg/kg in A. mellea) and zinc (varied from 77.3 mg/kg in A. mellea to 188 mg/kg in C. cibarius). Selenium content varied from 0.2 mg/kg in C. cibarius to 4.18 mg/kg in B. edulis. The yield of the crude polysaccharides content in mushrooms varied from 3.6% in Boletus edulis, to almost 7% in Armillaria mellea and their characterization was employed by Nuclear Magnetic Resonance and Infra-Red Spectroscopy, Gel Permeation Chromatography and Thermogravimetric Analysis. The antioxidant activity of the detected polysaccharides was evaluated by means of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and ferrous ion chelating assays. The best DPPH radical scavenging activity was found in the crude polysaccharides extracted from A. mellea (CE50 = 222 ± 3 μg/mL).

Today, there is increasing demand for the meat industry to produce sausages with partial or complete replacement of commercial antioxidants by natural ones, with minimal or no impact on the quality characteristics. One of the natural additives that are recognized as highly nutritious and rich in antioxidants is mushroom. The three most commonly consumed mushrooms in Serbia are Boletus edulis, Cantharellus cibarius, and Craterellus cornucopioides. This review provides information on the antioxidant and antimicrobial potential of these three mushrooms in vitro, and the feasibility of their application in frankfurters. The benefits, limits, and accomplished effects of the addition of mushrooms on lipid peroxidation reduction, microbial inactivation, colour, texture, and sensorial traits are presented with regard to their implementation on the industrial level.

Wild edible mushroom species are appreciated for consumption due to their high nutritional value. The aim of the present study was to examine in vitro beneficial bioactivity of mushroom extracts and to investigate the molecular identity of the active ingredients. In this regard, methanol extracts of 29 different wild edible mushroom species, that are traditionally consumed by residents in the National Park of North Pindos in North-Western Greece, were examined for antioxidant, antiproliferative, cytotoxic, and pro-apoptotic activities towards a human lung adenocarcinoma cell line A549 by the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay and by flow cytometry. Certain mushroom species exhibited high antioxidant activity, which was related to their high content in total phenols and flavonoids. Methanol extracts of Cantharellus cibarius, Cantharellus cinereus, Craterellus cornucopioides and Hydnum repandum, which belong to the order Cantharellales, exhibited high cytotoxicity and induced apoptosis–necrosis to A549 cells. High Performance Liquid Chromatography (HPLC) coupled with Mass Spectrometry analysis revealed as an active ingredient piceatannol ((E)-4-[2-(3,5-dihydroxyphenyl)ethenyl]1,2-benzenediol-3,3′,4,5′-tetrahydroxy-trans-stilbene). Piceatannol, according to our best knowledge, is identified for the first time in wild edible mushrooms. Experiments with authentic piceatannol confirmed the potent antiproliferative activity of this compound. Tested mushrooms are promising sources of bioactive compounds.

Mushrooms are considered as potential bio-remediation agents in soil polluted with heavy metals, while many species which efficiently accumulate them in flesh are edible. Question is if there is any possible culinary use of edible mushrooms with high heavy metal contents? This study aimed to investigate and discuss a fate of cadmium (Cd) in common household-treated fruitbodies of common chanterelle Cantharellus cibarius. The samples of Cantharellus cibarius Fr. were collected from five spatially distanced sites in Poland in 2011-2012. We examined from 267 to 358 fruiting bodies per collection, and in total 1565 fruiting bodies were used. Cadmium in fungal materials from all treatments and processes (mushrooms dried, deep frozen, blanched and pickled) was determined using validated methods by inductively coupled plasma mass spectrometry with dynamic reaction cell. Blanching of fresh chanterelles caused decrease of Cd by around 11 ± 7 to 36 ± 7%, while blanching of deep-frozen mushrooms by around 40 ± 6%. A rate of Cd decrease in chanterelles was similar when the fruiting bodies were blanched for 5 or 15 min and when used was potable or deionized water. Pickling of blanched chanterelles with a diluted vinegar marinade had a pronounced effect on further removal of Cd. Blanched chanterelles when pickled lost an extra 37-71% of Cd. Total leaching rate of Cd from fresh or deep-frozen fruitbodies of chanterelle when blanched and further pickled was between 77 ± 7 and 91 ± 4%. Blanching and pickling highly decreased content of Cd in C. cibarius.

In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD).; Results: Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 μg per 100 g dry basis (db)), 1-octen-3-ol (80.2 μg per 100 g db) and 2-octen-1-ol (19.3 μg per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 °C (129 μg per 100 g db), (ii) CPD-VMFD at 70 °C-480/240 W (136 μg per 100 g db) and (iii) CPD-VMFD at 80 °C-480/240 W (136 μg per 100 g db).; Conclusion: The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Mushrooms (Cantharellus cibarius and Amanita fulva) were blanched (parboiled) and pickled using different treatment conditions with the aim of carrying out the study into effect on removal of toxic mercury (Hg) accumulated in flesh. Blanching of fresh sliced C. cibarius caused leaching of Hg by approximately 15%, while loss of up to 35% was observed for sliced, deep-frozen fruit bodies. The rate of Hg leaching from the C. cibarius in practice was the same when blanched for 5 or 15 min irrespective of potable or deionized water used. Pickling of blanched C. cibarius with a diluted vinegar marinade had only a minor, if any, effect on removal of Hg and was without effect on blanched caps of A. fulva. Mercury was better extracted by boiling water from the fresh caps of A. fulva (56 ± 2% of the initial level in fresh caps) than from the fresh or frozen fruit bodies of C. cibarius. Total leaching rate of Hg from a pickled C. cibarius when fresh fruit bodies were processed was between 15 ± 5 and 37 ± 7% (median range 13–34%), and when deep-frozen fruit bodies were processed, it was between 37 ± 7 and 39 ± 8% (median range 34–39%). Pickling of the caps of A. fulva with diluted vinegar did not increase leaching of Hg. Blanching of mushrooms before future culinary use is a simple procedure recommended in reduction of contamination with Hg of cooked mushroom meal. Pickling had little if any effect on further removal of Hg from the initially blanched mushrooms.

Data on multi-trace element composition and content relationships have been obtained for Cantharellus cibarius, C. tubaeformis, and C. minor mushrooms from Poland and China by inductive coupled plasma–dynamic reaction cell–mass spectroscopy. There is no previous data published on As, Li, V, Tl, and U in chanterelles from Poland and on Ba, Co, Cr, Ni, Rb, and Sr in chanterelles from China. The results implied a role of the soil background geochemistry at the collection site with the occurrence of Ag, As, Ba, Cr, Cs, Li, Mn, Pb, Rb, Sr, U, and V in the fruiting bodies. Both geogenic Cd and anthropogenic Cd can contribute in load of this element in chanterelles from the Świetokrzyskie Mts. region in Poland, while geogenic source can be highly dominant in the background areas of Yunnan. An essentiality of Cu and Zn and effort by mushroom to maintain their physiological regulation could be reflected by data for Cantharellus mushrooms from both regions of the world, but its geogenic source (and possibly anthropogenic) can matter also in the region of the Świetokrzyskie Mountains in Poland. The elements Co, Ni, and Tl were at the same order of magnitude in contents in C. cibarius in Poland and Yunnan, China. C. tubaeformis differed from C. cibarius by a lower content of correlated Co, Ni, and Zn. Soil which is polymetallic and highly weathered in Yunnan can be suggested as a natural geogenic source of greater concentrations of As, Ba, Cr, Li, Pb, Sr, U, and V in the chanterelles there while lower of Mn and Rb, when related to chanterelles in Poland. A difference in Cs content between the sites can be attributed as an effect of the 137Cs release from the Chernobyl accident, in which Poland was much more affected than Yunnan, where deposition was negligible.

Mushrooms have unique sensory properties and nutritional values as well as health benefits due to their bioactive compounds, especially beta-glucans. Well-known edible and medicinal mushroom species as well as uncommon or unknown species representing interesting sources of bioactive beta-glucans have been widely studied. Commercially cultivated and wild growing mushrooms were analysed for their beta-glucan contents. Enzymatic determinations of all glucans, alpha-glucans and beta-glucans in 39 mushrooms species were performed, leading to very remarkable results. Many wild growing species present high beta-glucan contents, especially Bracket fungi. The well-known cultivated species Agaricus bisporus, Lentinula edodes and Cantharellus cibarius as well as most screened wild growing species show higher glucan contents in their stipes than caps.

The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography--mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.

The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.

This study aimed to determine the chemical composition, fatty acids, volatile profile and phenolic compounds profiles from five wild edible mushrooms (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, Lactarius piperatus) from Romania. The results indicated that the dried fruiting bodies of selected mushrooms were rich in proteins (36.24 g/100 g dw-Boletus edulis) and carbohydrates (62.45 g/100 g dw-Lactarius piperatus). 4-Hydroxybenzoic acid and cinnamic acid, were the main phenolic compound present in all selected species. Additionally, the fatty acid pattern included polyunsaturated acids in more than 60% of all fatty acids followed by monounsaturated fatty acids (30%). For the studied mushroom samples, the main volatile compounds identified by the gas chromatography-mass spectrometry were hexanal, benzaldehyde and dodecanoic acid. According to the obtained results, the fruiting bodies of selected Romanian mushrooms are a rich source of bioactive molecules indicating that they may be further exploited as functional ingredients in the composition of innovative food products.

Mushrooms are used as a source of food and as medicine, but unfortunately, they may accumulate substances that adversely affect human health. The paper presents the content of toxic elements such as Hg, Pb, Cd and As determined in wild mushrooms (n = 48) divided into caps and stipes such as Armillaria mellea, Cantharellus cibarius, Coprinus comatus, Lycoperdon perlatum, Tricholoma portentosum, Suillus luteus, Xerocomus badius. Atomic absorption spectrometry and inductively coupled plasma-mass spectrometry techniques were used. The average Hg, Pb, Cd and As content in mushrooms were 0.350 ± 0.524, 0.762 ± 2.268, 0.478 ± 0.358 and 0.332 ± 0.471 mg kg-1 in dried caps and 0.208 ± 0.360, 0.559 ± 1.772, 0.280 ± 0.246 and 0.176 ± 0.263 mg kg-1 in dried stipe, respectively. The highest levels of toxic elements were found in L. perlatum – in the dried cap they reached the values of 1.575 ± 0.765, 6.657 ± 4.328, 0.807 ± 0.505, 1.349 ± 0.932 mg kg-1 and in the dried stipe 1.242 ± 0.410, 5.395 ± 3.860, 0.640 ± 0.326, 0.936 ± 0.340 mg kg-1 of Hg, Pb, Cd, and As, respectively. Estimation of the target hazard quotient showed that L. perlatum might pose a threat to human health associated with Hg (2.026 in cap and 1.596 in stipe) and As (1.735 in cap and 1.203 in stipe) intoxication. The hazard index value pointed out that L. perlatum and T. portentosum cap may be dangerous to health.

Four edible wild mushrooms, ie., Tuber aestivum, Cantharellus cibarius, Tricholoma matsutake and Boletus edulis were used as experiment materials to cook soup, and the difference of flavor profiles among the four soups were observed. Sensory evaluation results showed that C. cibarius soup had the highest score. The content of total fatty acids was the most in T. matsutake soup. Palmitic, stearic, oleic and linoleic acids were the main in four soups. The water-soluble low molecular weight (WSLMW) components from four soups were detected by liquid chromatography-mass spectrometry (LC-MS) based metabolomics approach, and then betaine, isopentenyladenine, choline and other 11 differential WSLMW components were screened out. 41 volatile compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS) coupled with multivariate statistical analysis, and the profiles of volatile compounds were obviously different among the four soups. Every studied soup had a unique taste, which could be completely distinguished by the electronic-tongue (ET).

Many species of mushrooms are known accumulators of radioactive cesium (137Cs and 134Cs). Even years and decades after major nuclear accidents, especially those at Chernobyl and Fukushima, mushrooms exhibit high concentrations of these radionuclides. We investigated a simple method for reducing the activity of radiocesium in wild mushrooms (chanterelles, Cantharellus cibarius; and boleti, Boletus edulis) during cooking. The juice generated while cooking mushrooms contains a relatively high fraction of the total cesium. The amount of juice can be increased by washing the mushrooms with water prior to cooking. By removing the juice, up to 29% of the radiocesium can be easily removed from chanterelles. Because boleti have a lower affinity for cesium, activity levels were lower in boleti than in chanterelles. The fraction of radiocesium in the juice was lower in boleti than in chanterelles.

In Tunisia, many people collect wild edible mushrooms as pickers for their own consumption. The present work aims at contributing to the determination of the chemical composition, non volatile components content (soluble sugars, free amino acids) and minerals and trace elements of three popular Tunisian wild edible mushrooms species collected from the northwest of Tunisia (Agaricus campestris, Boletus edulis and Cantharellus cibarius).All investigated mushrooms revealed that these species are rich sources of proteins (123.70 – 374.10 g kg-1 dry weight (DW)) and carbohydrates (403.3 – 722.40 g kg-1 DW), and low content of fat (28.2 – 39.9 g kg-1 DW); the highest energetic contribution was guaranteed by C. cibarius (1542.71 kJ / 100 g). A. compestris (33.14 mg/g DW) showed the highest concentration of essential amino acids. The composition in individual sugars was also determined, mannitol and trehalose being the most abundant sugars. C. cibarius revealed the highest concentrations of carbohydrates (722.4 g kg-1 DW) and A. compestris the lowest concentration (403.3 g kg-1 DW). Potassium (K) and sodium (Na) are the most abundant minerals in analyzed samples (A. compestris showed the highest concentrations of K and Na, 49141.44 and 9263.886 µg/g DW respectively).

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p &lt, 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

The effect of cooking on the taste compounds of five mushroom species Agaricus bisporus, Lactarius trivialis, Cantharellus cibarius, Cantharellus tubaeformis and Suillus variegatus were assessed with a special focus on the compounds responsible for the umami taste. Liquid chromatography was used to analyse free amino acids (FAAs) and 5′-nucleotides from fresh and sous vide (SV) cooked mushroom samples and cooking juice. The SV technique enabled analysis of entire mushrooms, including the liquid released during cooking. FAA content decreased when cooking temperature increased, indicating their further chemical reactions. S. variegatus contained highest concentrations of FAAs in analysed wild mushrooms. The umami-enhancing nucleotide 5′-GMP was detected only in cooked samples, concentration being likely dependent on enzymatic activity. The highest concentration of 5′-GMP was detected in cooked L. trivialis samples (17 mg/100 g fw). To our knowledge, the analysed taste compounds of L. trivialis and S. variegatus are documented for the first time.

Edible mushrooms are valued because of their umami taste and good nutritional values. Free amino acids, 5′-nucleotides and nucleosides were analyzed from four Nordic forest mushroom species (Lactarius camphoratus, Boletus edulis, Cantharellus cibarius, Craterellus tubaeformis) using high precision liquid chromatography analysis. To our knowledge, these taste components were studied for the first time from Craterellus tubaeformis and Lactarius camphoratus. The focus was on the umami amino acids and 5′-nucleotides. The free amino acid and 5′-nucleotide/nucleoside contents of studied species differed from each other. In all studied samples, umami amino acids were among five major free amino acids. The highest concentration of umami amino acids was on L. camphoratus whereas B. edulis had the highest content of sweet amino acids and C. cibarius had the highest content of bitter amino acids. The content of umami enhancing 5′-nucleotides were low in all studied species. acceptedVersion

Activity-guided fractionation in combination with taste dilution and comparative taste dilution analysis, followed by LC-MS and 1D/2D-NMR experiments, enabled the identification of several C18-acetylenic acids in chanterelles among which (9Z,15E)-14,17,18-trihydroxy-9,15-octadecadien-12-ynoic acid, (9Z,15E)-14-oxo-9,15-octadecadien-12-ynoic acid, (10E,15E)-9-hydroxy-14-oxo-10,15-octadecadien-12-ynoic acid, (10E,15E)-9-hydroperoxy-14-oxo-10,15-octadecadien-12-ynoic acid, (10E,15E)-9,14-dioxo-10,15-octadecadien-12-ynoic acid, (9Z,15E)-14-oxo-9,15-octadecadien-12-ynoic acid methyl ester, (9Z,15E)-17(18)-epoxy-14-oxo-9,15-octadecadien-12-ynoic acid methyl ester and (10E,14Z)-9-hydroperoxy-10,14-octadecadien-12-ynoic acid have not yet been reported in literature. Sensory evaluation in a basic taste recombinant revealed taste modulating thresholds for the octadecadien-12-ynoic acids in the range of 19–105 µmol/l. In comparison, three isolated octadecadienoic acids, namely (10E,14Z)-12-hydroxy-10,14-octadecadienoic acid, (9Z,11Z)-14,18-dihydroxy-9,11-octadecadienoic acid, and (9Z,11Z)-14,17,18-trihydroxy-9,11-octadecadienoic acid, respectively, did not show any taste modulating activity, thus pinpointing the putative key role of the acetylene moiety for kokumi enhancement.

One of the most commonly consumed mushrooms in Europe is Cantharellus cibarius, also known as chanterelles. Therefore, the investigation of the pro-health properties of crude polysaccharides from this species was performed. The obtained results indicate that the polysaccharide fraction from C. cibarius inhibits the activity of both COX-1 and COX-2. Moreover, the prebiotic potential was revealed in relation to Lactobacillus strains. Crude polysaccharides were found to inhibit the proliferation of colon cancer cells with the simultaneous absence of toxicity towards normal cells. The purification and structural characterization of the examined polysaccharide fraction from C. cibarius indicates that it consists of one monosaccharide in the repeating unit →6)-α-D-Manp-(1→. The presented activities indicate for the first time that this edible mushroom possesses interesting chemopreventive potential, especially against colon cancer.

This paper gives an up-to-date information on accumulation, occurrence, intake and possible health risks associated with noxious metallic elements (Ag, Cd, Hg, Pb) among mineral constituents (Ag, Al, Ba, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Na, Ni, P, Pb, Rb, Sr and Zn) contained in Common Chanterelle (Cantharellus cibarius) mushrooms, a species subjected to a broad use within the domestic market of Poland and widely exported abroad, and presents a short review of data from the available literature. The tasty values of C. cibarius seem to be more rated than the essential minerals contained in its flesh and nominally taken with 1,000 g of fresh fruiting bodies eaten per capita annually, while the contents of toxic or potentially toxic metals, such as Cd, Pb, Hg and Ag, are much below the tolerance limits.

Cantharellus cibarius, an edible mushroom, has been reported to display a wide variety of biological properties, including iron-chelation activity. In the current study we evaluated the chelating capacity of ethyl acetate and methanolic extracts of Cantharellus cibarius on iron-overloaded mice. Extracts and defroxamine were injected for a frequency of 5 times a week for 4 weeks. Total iron and Fe3+ content of plasma was determined by atomic absorption spectroscopy and kit respectively. Liver sections were stained by haematoxylin and eosin and Perls' stain. Iron-overloaded animals treated with the extract, showed a dramatic decrease in plasma iron content when compared with the control group. The highest activity was observed in the methanolic extract. High-performance liquid chromatography was performed to simultaneously separate 5 phenolic acids and 2 flavonoids in extracts. p-Coumaric acid and ferulic acid were discovered to be major phenolic acids in ethyl acetate extract and methanol extract, respectively. Both methanolic and ethyl acetate derived extracts of mushroom Cantharellus cibarius exhibit satisfactory potency to chelate excessive iron in mice.

The aim of this study was to determine the level of chlorinated hydrocarbon residues in selected edible mushrooms from north-eastern Poland. The experiment was carried out on 45 samples consisting of 15 fruiting bodies each of the following species: Boletus edulis, Imleria badia and Cantharellus cibarius. Dried samples were subjected to extraction of lipids with a Soxhlet and a standard procedure—based on the decomposition of lipids by concentrated sulfuric acid and the release of organic insecticides to the hexane layer—was used to determine chlorinated hydrocarbons. The quantitative determination of DDT, DDE, DDD and γ-HCH were conducted using gas chromatography with electron capture detection (GC-ECD). Chlorinated hydrocarbons were found in all tested samples. The contents of these compounds varied between all three species. Mean content of γ-HCH in B. edulis, I. badia and C. cibarius was: 2.60; 4.83; 7.52 µg kg−1 of lipids, while the content of ΣDDT was: 57.02; 25.20; 127.10 µg kg−1 of lipids,...

Polysaccharide is one of the important active ingredients of Cantharellus cibarius. The aims of this work were to analyze preliminary characterization and to investigate immunostimulating activity of a novel water-soluble neutral polysaccharide named JP1, which was purified from the fruiting body of Cantharellus cibarius using DEAE-FF chromatography and Sephadex G-100 chromatography. The characteristics of JP1 were determined by HPGPC, FT-IR spectra, gas chromatography, and Congo Red Method. Immunostimulating activity of JP1 was investigated in RAW264.7 cells. Results indicated that JP1 consisted of L-Arabinose, D-Mannose, D-Glucose, and D-Galactose in a molar ratio of 1 : 1.06 : 1.95 : 1.17 with a molecular weight of 336 kDa. JP1 is nontoxic to RAW264.7 cells at this concentration range (62.5–1000 μg/mL). Furthermore, JP1 can promote mouse peritoneal macrophages to secrete NO and enhance the secretion of macrophages’ cytokines IL-6 in RAW264.7 cells. These results suggested that JP1 could have potential immunostimulating activity applications as medicine or functional food.

Turkey has a very rich fungal flora due to its phytogeographical position. The screening of chemical content and active substances of mushrooms becomes an important subject not only for Turkey but also for all over the world. In the last decade, Analyses on phytochemical and biological activity of fungi have gradually increased as a result of improvement in the number and quality of facilities. In the scope of the present research, four medicinal mushrooms; Morchella elata, Lactarius volemus, Cantharellus cibarius and Tricholoma terreum were analyzed for their fatty acid compositions and antioxidant capacities. The fungal species have been found with unsaturated fatty acid/saturated fatty acid ratio of 6.73 for Morchella elata, 4.12 for Lactarius volemus, 5.21 for Cantharellus cibarius, 3.73 for Tricholama terrum. In addition, the concentration of malondialdehyde which was an indicator of lipid peroxidation was also determined in these species. According to the results, free radical scavenging activity of Morchella elata and Lactarius volemus were found higher than the other species. Any of the mushroom species investigated were found having very high metal chelating activity. The results showed that the extract of Morchella elata and Lactarius volemus exhibited significant antioxidant activities. Hence, the mushrooms have a potential to be a natural antioxidant in food industries as antioxidant agent. © The Korean Society for Applied Biological Chemistry 2017. Gaziosmanpasa Üniversitesi The authors are grateful to Gaziosmanpasa University, and the TR State Planning Organization (DPT) for their support. This investigation made in Biochemistry and Plant Research Laboratory (BALAB) of Gaziosmanpasa University.

It was found that the hardwood form of Cantharellus cibarius (strain 5400) produced less cytokinin-like substances than the coniferous form (strain 5410). Among the active substances the following were detected: 2iP, 2iP riboside and zeatin. No significant differences in ethylene production between both strains in the presence or absence of methionine (considered to be the precursor of this gas) were noted.

Cantharellus and Afrocantharellus mushrooms are widely consumed in both fresh and dry forms. However, their antioxidant and whether their values changing with drying processes are not known. This study establishes their values and the effect of sun drying on their quality and quantity. Methanolic extracts of five Cantharellus and two Afrocantharellus species were investigated. The investigation used (1,1-diphenyl-2-picrylhydrazyl radical) DPPH as a substrate to determine radical scavenging abilities. Further quantitative analyses for carotenoids, flavonoid, total phenolic compounds and vitamin C content were done using spectrophotometric assay at 515 nm. Comparatively, fresh mushroom had higher vitamin C and Lycopene contents than their dry counterparts with β-carotene. Flavonoid and phenolic compounds were higher in dry forms than those in their fresh counterparts. Radical scavenging ability also varied with fresh forms depicting higher activity compared to dry forms. The variation was low in Afrocantharellus species (0.8% and 0.99%) while it was higher in Cantharellus species (24.12% and 7.52%). The highest ability was observed in fresh forms of Cantharellus pseudocibarius (EC50 50 = 0.4 mg/ml) was from dry form of Cantharellus rufopunctatus. This shows that studied mushrooms are rich in antioxidants and their quality and quantities are affected differently in both forms. Both dry and fresh mushrooms are potential sources of natural antioxidants. The portrayed high scavenging ability by these mushrooms envisages promoting them into potential nutraceutics.

In this study 6 species of wild edible mushrooms were evaluated in terms of their total phenolic content and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical and ferric reducing antioxidant power assay methods. The mushrooms, namely Armillaria mellea, Cantharellus cibarius, Lactarius deliciosus, Leccinum aurantiacum, Suillus luteus, and Boletus badius, were dried using both freeze drying and convection drying at 50°C. The amounts of phenolic compounds varied from 3.0 ± 0.1 to 12.8 ± 0.4 mg gallic acid equivalents/g dry weight (for water extracts) and from 2.4 ± 0.1 to 11 ± 0.5 mg gallic acid equivalents/g dry weight (for ethanolic extracts). The species that presented the highest antioxidant potential were B. badius and S. luteus. The impact of hot-air drying on the antioxidant activity of water and ethanolic extracts was evaluated. We demonstrated that hot-air drying may have either a negative or positive influence on phenolics and antioxidant activity, depending on the mushroom species. However, a negative effect was more frequent.