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The phenolic profile and biological activities of the wild-edible mushrooms Helvella leucopus and Morchella pulchella

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Abstract

Morchella pulchella Clowez & Franç. Petit. and Helvella leucopus Pers. are among the most utilized naturally grown wild-edible mushroom species in Eastern Anatolia, Turkey. This study focused on revealing their phenolic profiles using high performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS), antioxidant (hydrogen atom and single electron-transfer mechanisms), and enzyme inhibition (acetylcholinesterase, amylase, glucosidase, and lipase) activities of lyophilized sequential (n-hexane, ethanol, methanol, and water, respectively) extracts and traditional preparations (infusion and decoction) obtained from the fruiting bodies of these mycomaterials. Our chromatographic studies revealed that M. pulchella extracts are dominated by caffeic acid, while H. leucopus extracts contained significant levels of protocatechuic acid as a major biologically active compound (excluding n-hexane fractions). The most active antioxidant and enzyme inhibitory extracts were from ethanol (or methanol) in M. pulchella and water (or infusion) in H. leucopus. Data obtained from our study showed that hydrophilic extracts of M. pulchella and H. leucopus were significant sources of antioxidants and enzyme inhibition activities and that they might be used as raw materials in the food, nutraceutical, biotherapeutic and pharmaceutical industries.

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Acknowledgements

None of the authors has a commercial interest, financial interest, and/or other relationship with manufacturers of pharmaceuticals, laboratory supplies and/or medical devices or with commercial providers of medical services. The authors are grateful to the Van Yuzuncu Yil University Scientific Research Projects Council for providing financial assistance of the research (Project number: FBA-2019-7964). This study partly represented the graduation thesis of the undergraduate student Alessandra Greco and of the undergraduate student Bahar Gul, which was also a recipient of an Erasmus scholarship for a three-month stage to the Italian CNR (Institute of Sciences of Food Production).

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Authors and Affiliations

  1. Department of Organic Agriculture, Başkale Vocational High School, Van Yuzuncu Yil University, 65100, Van, Turkey

    İsmail Acar

  2. Institute of Sciences of Food Production (ISPA), Italian National Research Council (CNR), Via Prov. le Lecce Monteroni, 73100, Lecce, Italy

    Federica Blando & Alessandra Greco

  3. Department of Pharmaceutical Botany, Faculty of Pharmacy, Van Yuzuncu Yil University, 65100, Van, Turkey

    Bahar Gul, Yusuf Uzun & Abdullah Dalar

  4. Department of Plant and Animal Production, Yuksekova Vocational School, Hakkari University, 30100, Hakkari, Turkey

    Muzaffer Mukemre

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  1. İsmail Acar
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  2. Federica Blando
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  3. Bahar Gul
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  4. Alessandra Greco
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  6. Yusuf Uzun
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  7. Abdullah Dalar
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Correspondence to Yusuf Uzun or Abdullah Dalar.

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Acar, İ., Blando, F., Gul, B. et al. The phenolic profile and biological activities of the wild-edible mushrooms Helvella leucopus and Morchella pulchella. Food Measure 15, 555–566 (2021). https://doi.org/10.1007/s11694-020-00654-3

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  • DOI: https://doi.org/10.1007/s11694-020-00654-3

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