Amino acids and antioxidant activities of extracts from wild edible mushrooms from a community forest in the Nasrinual District, Maha Sarakham, Thailand

• Autor(a) principal: YUWA-AMORNPITAK,Thalisa
• Data de Publicação: 2020
• Outros Autores: BUTKHUP,Luchai, YEUNYAW,Pa-Nag
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300712
• topic: DPPH; total phenolic compounds; flavonoids; FRAP; GABA

Abstract Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushrooms at concentration ranges of 0.28-2.14, 0.11-0.8, 0.19-1.33, 0.33-2.22, 0.22-1.73, 0.18-1.09, 0.31-1.83, and 0.23-1.66 g/100 g dw, respectively. The greatest and smallest amount of total amino acids, 28.41 and 5.76 g/100 g dw, were found in Hed-Peung-No5 and Hed-Klum-Ma, respectively. The antioxidants from the mushroom extracts obtained by water and 60% methanol and their activities were evaluated. It was found that flavonoids content and DPPH in methanol extracts were higher than in water extracts. In contrast, the phenolic content and FRAP activity in water extracts were higher than those in methanol extracts. Total phenolic, FRAP, and flavonoids content were highest in the extracts of Hed-Peung-No2, but the DPPH activity was highest in the extracts from Hed-Peung-No3. The GABA content was higher in the extracts obtained by hot water than it was in the extracts obtained by methanol. The highest GABA content was from water extract of Hed-Sai-duan (23.304 ± 0.027 mg/g dw).