title: Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi.
abstract: Edible macro-fungi are widely consumed as food sources for their flavors and culinary features. In order to explore the potential of macro-fungi as a natural resource of bioactive compounds, the antioxidant properties and polysaccharide contents of 49 edible macro-fungi from China were evaluated systematically. A positive correlation between antioxidant capacity and total phenolic content indicated that phenolic compounds could be main contributors of antioxidant capacities of these macro-fungi. Furthermore, many bioactive compounds such as gallic, homogentisic, protocatechuic, and p-hydroxybenzoic acid were identified and quantified. The macro-fungi species Thelephora ganbajun Zang, Boletus edulis Bull., Volvariella volvacea Sing, Boletus regius Krombh, and Suillus bovinus Kuntze displayed the highest antioxidant capacities and total phenolic contents, indicating their potential as important dietary sources of natural antioxidants.
authors.affiliation: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
authors.forename: Ya-Jun
authors.initials: YJ
authors.lastname: Guo
authors.forename: Gui-Fang
authors.initials: GF
authors.lastname: Deng
authors.forename: Xiang-Rong
authors.initials: XR
authors.lastname: Xu
authors.forename: Shan
authors.initials: S
authors.lastname: Wu
authors.forename: Sha
authors.initials: S
authors.lastname: Li
authors.forename: En-Qin
authors.initials: EQ
authors.lastname: Xia
authors.forename: Fang
authors.initials: F
authors.lastname: Li
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.forename: Wen-Hua
authors.initials: WH
authors.lastname: Ling
authors.forename: Hua-Bin
authors.initials: HB
authors.lastname: Li
mesh_terms: D000363:Agaricales / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis*; D001487:Basidiomycota / Q000737:chemistry*; D002681:China; D005504:Food Analysis; D005707:Gallic Acid / Q000032:analysis; D006713:Homogentisic Acid / Q000032:analysis; D062385:Hydroxybenzoates / Q000032:analysis; D010226:Parabens / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D011134:Polysaccharides / Q000032:analysis*
chemical_list: D000975:Antioxidants; D062385:Hydroxybenzoates; D010226:Parabens; D010636:Phenols; D011134:Polysaccharides; C009091:protocatechuic acid; D005707:Gallic Acid; C038193:4-hydroxybenzoic acid; D006713:Homogentisic Acid