Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi.

摘要

Edible fungi are widely consumed as foods for their flavours and culinary features. To explore the potential of fungi as a natural resource of bioactive compounds, antioxidative activity and polysaccharides contents of 49 edible fungi from China were determined. A positive correlation between antioxidant capacity and total phenols content indicated that phenols could be main contributors of antioxidant capacities of these fungi. Also, several bioactive compounds such as gallic, homogentisic, protocatechuic and p-hydroxybenzoic acid were identified and quantified. Thelephora ganbajun, Boletus edulis, Volvariella volvacea, Boletus regius and Suillus bovinus displayed the highest antioxidative activities and total phenols contents, indicating their potential as important dietary sources of natural antioxidants.