Analysis of phenolic constituents, antiradical and antimicrobial activity of edible mushrooms growing wild in Poland

Mushrooms have been part of human diet for centuries. They possess great potential for both nutrition and therapeutic use. Amongst bioactive constituents occurring in mushrooms, phenolic compounds focus much attention due to their antioxidant activity. The aim of the present study was to determine the chemical composition of phenolic compounds in wild growing edible mushrooms traditionally eaten in Poland. For this purpose, LC-ESI-MS/MS and spectrophotometric tests were used. Our findings revealed the presence of benzoic acid (protocatechuic, 4-OH-benzoic, vanillic, salicylic) and cinnamic acid derivatives (caffeic, p-coumaric, ferulic) in mushroom extracts. The total phenolic content in different species ranged between 1.64 and 13.53 mg GAE/g of extract. Moreover, antiradical and antimicrobial potential of 19 Polish wild growing edible mushrooms was investigated. As a result, differentiated antiradical activity was disclosed (IC50 from 12.39 to 108.38 mg/mg DPPH center dot). Moderate antimicrobial properties were found, as well. To the best of our knowledge, this is the first study conducted among such a large number of wild edible mushroom species. The results obtained indicate that mushrooms might be used directly in diet and promote health as an easily accessible source of natural antioxidants and antimicrobial agents. (C) 2014 Elsevier Ltd. All rights reserved.