Determination of Nutrients and Nutraceutical Content of Wild Mushroom Species

Transcription

1 Determination of Nutrients and Nutraceutical Content of Wild Mushroom Species Felisa L. Sanico 3,4, Ma. Judy M. Somoray 3,4, Ma. Lourdes C. Alvarez 3,4, Franklin E. Cortez 2,4, Blenah O. Perez 1,4, Abel Alejandro U. Flores, Jr 1,4, Manuela Cecille G. Vicencio 1,4, and *Karina Milagros R. Cui 3,4 Abstract The population is increasing becoming aware of the importance of consuming healthy foods. In order to promote the use of macrofungi as basis of nutrients and nutraceuticals several experiments were performed. Macrofungi utilized for food and medicine were documented and macrofungi with potential for cultivation and commercialization were also identified. Results showed that at least 45 macrofungi species were identified belonging to two (2) divisions, the Basidiomycota and Ascomycota having 8 classes, 13 orders and 24 families but only 10 species were traditionally used for food. The analysis of nutrients includes ash, protein, carbohydrates and fats. For the nutraceutical content of the macrofungi species, phytochemical screening were done in this work, like flavonoids, carotenoids, tocopherols, phenolics, and ascorbic acid. This study will lead to a new generation of foods and will certainly promote their nutritional and medicinal value.. Keywords Nutrients, macrofungi utilization, Northern Samar, nutraceuticals. R I. INTRODUCTION URAL communities in Northern Samar, Philippines, utilize certain local wild mushrooms for food and medicine, but such indigenous knowledge is poorly documented and unsystematically recorded. Claims of their efficacy in treating certain ailments need to be scientifically verified prior to their acceptance or adoption. It is therefore important to know and correctly identify these macrofungi species used. Nutraceuticals are substances considered as food or part of foods that provide medical or health benefits, such as prevention and/or treatment of diseases. In the search for new therapeutic alternatives, different macrofungi species have been studies, and results have proven their bioactive properties. Many are considered rich sources of nutraceuticals, and have thus become more important in the human diet because of their nutritional value. Different macrofungi were studied by various scientific communities in search for a new therapeutic alternative, and the results proved their bioactive components. Known macrofungi species are rich sources of nutraceuticals responsible for antioxidant properties. Wild/unknown 1 Department of Biological Sciences; 2 Department of Environmental Studies, 3 Department of Physical Sciences, College of Science; and 4 Research Office University of Eastern Philippines, 6400 Catarman N. Samar, Philippines karina_cui@yahoo.com. macrofungi are becoming an important component of our diet due to their nutritional value. In this study, the nutrients and nutraceuticals composition of wild macrofungi were determined. The evaluation of nutrient composition included the determination of proteins, fats, ash, and total carbohydrates. The determination of nutraceutical composition included analysis of fatty acids, phenolic, flavonoids and ascorbic acids. II. MATERIALS AND METHODS A. Samples During the survey wherever possible or available, samples of macrofungi utilized by the local communities will be photographed and collected and any additional information or data not covered by the questionnaire will be recorded. Macrofungi specimens where available were taken back to the College of Science UEP for further taxonomic study. The morphological identification of the macrofungi species was made till species according to macro and microscopic characteristics and following several authors and representative voucher were deposited. After collection and taxonomic identification, those mushrooms were lyophilized before analysis. B. Standards and reagents All the reagents were of analytical grade purity. C. Nutrient composition The nutritional value of the sample mushrooms were analyzed for chemical composition (protein, fat, carbohydrates and ash) using AOAC procedures. The crude protein content (N X 4.38) of the samples was estimated by the macrokjeldahl method, the crude fat was determined by extracting a known weight of powdered mushroom using a Soxhlet apparatus, the ash content was determined by gravimetric analysis and the total carbohydrates were calculated by difference Total carbohydrates = 100 (g moisture + g protein + g fat + g ash). D. Statistical Analysis For each one of the macrofungi species three samples were analyzed and the microbial assays were carried out in triplicate. The results are expressed as mean values and standard deviation. The results were analyzed using one-way ANOVA. 87

2 III. RESULTS AND DISCUSSION Based on the interview conducted, there were four (4) species that were locally considered or known as edible by the local residents, namely: Schizophyllum commune locally known as kurakdot, Cantharellus cibarius locally known as banay, Auricularia polytricha locally known as taingang daga, and Inocybe rimosa locally known as ligbos. Knowledge about the utilization of the various species of fungi varied greatly between municipalities. Fungi were collected for the communities own consumption and not for commercial purposes. It appeared in the survey that trade in edible fungi is generally not important for the different municipalities and is not an important source of income in general. TABLE I MACROFUNGI SPECIES AND THEIR ECONOMIC IMPORTANCE Species Common / Local name Economic uses Auricularia auricula-judae Unknown Auricularia polytricha Taingang-daga Edible, used for food Cantharellus cibarius Banay Edible; used for food Fomitopsis pinicola Unknown Ganoderma adspersum Unknown Ganoderma lucidum Unknown Inocybe rimosa Ligbos Edible; used for food Inonotus radiatus Unknown Lycoperdon mammiforme Unknown Mycela leptocephala Unknown Panaeolus campanulatus Unknown Panaeolus papilionaceus Unknown Unknown Pycnoporus cinnabarinus Unknown Schizophyllum commune Kurakdot Edible; used for food Sparassis radicata Unknown Trametes hirsute Unknown Trametes versicolor Unknown To promote the use of unknown (wild) mushrooms as source of nutrients and nutraceuticals, several experiments were done in edible and unknown mushrooms. The analysis of nutrient includes the determination of protein, fats and ash. The results revealed that the unknown mushrooms to the villagers which they do not consider to be edible also contain a comparable protein, fat and ash content to the commonly known mushroom like ligbos as presented in Table 2. TABLE II PROXIMATE CHEMICAL ANALYSIS OF WILD MUSHROOMS (G/100G). Species Crud e ash fats moisture Total carbohydrates prote in Fomitopsis pinicola Ganoderma adspersum Ganoderma lucidum Inocybe rimosa Trametes hirsute Panaeolus papilionaceus Pycnoporus cinnabarinus The evaluation of nutraceutical composition includes the qualitative determination of fatty acids, phenolics, flavonoids, carotenoids, and quantitative determination of ascorbic acid and tocopherol. The results for qualitative nutraceutical analysis of macrofungi species is presented in Table 3. TABLE III QUALITATIVE NUTRACEUTICAL ANALYSIS OF WILD MUSHROOMS carotene Species phenols flavo noids Fomitopsis pinicola Ganoderma adspersum Ganoderma lucidum Inocybe rimosa Trametes hirsute Panaeolus papilionaceu s Pycnoporus cinnabarinus Ascorbic acid Total fatty acids Sugar content

3 Auricularia auricula jude Inonotus radiates Fomitopsis pinicola Mycena leptocephala 89

4 Pycnoporus cinnabarinus Panaeolus papilionaceus Lycoperdon mammiformepers Trametes hirsute Panaeolus papilionaceus Trametes versicolor Panaeolus campanulatus Sparassis radicata Fig. 1 The macrofungi species of Northern Samar, Philippines. 90

5 IV. CONCLUSION Here we report an evaluation of the macrofungi species in different Municipalities in Northern Samar for their nutritional and nutraceutical composition. This work presents knowledge about the utilization of the various species of fungi varied greatly between municipalities. The analyzed macrofungi contain very useful nutrient and nutraceuticals such as phenolics, ascorbic acid and carotenoids which could be extracted for the purpose of being used as functional ingredients. The results of this work might be the basis that macrofungi can be used directly in the diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present. ACKNOWLEDGMENT The authors are grateful to University of Eastern Philippines, Research Office for financial support of this work. REFERENCES [1] Barros et al., Food and chemical toxicology, [2] May et al., Phytochemistry, [3] Alonso et al., Microchemical, [4] Lee and Chang, Forest Ecology and Management, [5] Mari, Anne, Basic and Applied Ecology, [6] Minter et al., British Mycological Society, [7] Dunn et al., Soil Biology and Biochemistry,