Bioactive capacity of some Romanian wild edible mushrooms consumed mainly by local communities

Abstract

Wild edible mushrooms are considered as a cheap food source, but rich in bioactive compounds, especially in phenolic compounds. The purpose of the study was to determine the antioxidant and antimicrobial activity and the content of polyphenolcarboxylic acids in 10 species of mushrooms commonly used (consumed) in Romania and two controls. The effect against free radicals, lipid peroxidation and reducing power were determined. The antimicrobial effect was revealed on some strains with pathogenic effect by disk diffusion assay. The antioxidant capacity expressed in vitro was correlated both with the presence of the main polyphenolcarboxylic acids, and also with the presence of other bioactive molecules (flavonoids, carotenoid compounds, etc.).

Keywords:

• Mushrooms
• polyphenols
• antioxidant activity
• antimicrobial

Acknowledgements

This work was supported by Executive Agency for Higher Education, Research, Development and Innovation Funding - Human Resources, Theme TE61, Project 102/2015.