Research ArticleOpen AccessGoogle Scholar indexed
Selenium Content and Antioxidant Potential of Some Edible Wild Mushrooms from Bandundu Area, DR Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
- 1 Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
- 2 Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
- 3 Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
- 4 Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
- 5 Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
- 6 Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
- 7 Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
- 8 Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
- 9 Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
- 10 Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
- 11 Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
- 12 Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Copy link · social · email
Abstract
Nutrition is an important aspect of public health because it is linked to many significant diseases and health problems. This work is part of the promotion of traditional foods from the Democratic Republic of Congo in general and in the province of Bandundu, in particular by assessing the selenium content and the antioxidant capacity of wild edible mushrooms. Methanolic extracts from selected mushrooms were characterized for their chemical fingerprint by TLC and their in vitro antioxidant activities using ABTS, DPPH assays. Phytochemical screening revealed the presence of alkaloids, free amines, steroids and terpenes in all species. However, Auricularia delicata and Pleurotus tuberregium contain flavonoids. All extracts displayed a good radical-scavenging activity at the concentration range 1 - 300 μg/mL in the following order: Auricularia delicata > Lentinus cf cladopus > Pleurotus tuberregium > Marasmius buzungolo > Schizophillum commune . Studied mushrooms showed the interest quantity of selenium and L. cf cladodus had the highest concentration. Moderate selenium content of these wild mushrooms associated with their important antioxidant activities could provide health benefits to Bandundu’s populations in protecting against oxidative damage under different conditions including konzo.
KeywordsAntioxidant Activity<i>Auricularia delicata</i><i>Lentinus cf cladopus</i><i>Marasmius buzungolo</i><
- Marquardt, K.C. and Watson, R.R. (2014) Polyphenols and Public Health. Polyphenols in Human Health and Disease. https://doi.org/10.1016/b978-0-12-398456-2.00002-5
- Kapepula, P.M., Mungitshi, P.M., Franck, T., Mouithys-Mickalad, A., Ngoyi, D.M., Kalenda, P.D.T., Ngombe, N.K., Serteyn, D., Tits, M., Frederich, M. and Tamfum, J. (2016) Antioxidant Potentiality of Three Herbal Teas Consumed in Bandundu Rural Areas of Congo Antioxidant Potentiality of Three Herbal Teas Consumed in. Natural Product Research, 6419, 1-4. https://doi.org/10.1080/14786419.2016.1263844
- Eyi Ndong, H., Degreef, J. and De Kesel, A. (2011) Champignons comestibles des forêts denses d’Afrique centrale Taxonomie et identification. ABC Taxa, 10, 262.
- Mbemba, T., Remacle, J., Paulus, J., Anita, A., Timi-Timi, A., Kwilu, N. and Kukwikila, P. (2013) Aliments et denrées alimentaires traditionnels du Bandundu en R. D. Congo. Répertoire et composition en nutriments. L’Harmattan RDC, 317.
- Hanson, A.M., Hall, M.B., Porter, L.M. and Lintzenich, B. (2006) Composition and Nutritional Characteristics of Fungi Consumed by Callimico goeldii in Pando, Bolivia. International Journal of Primatology, 27, 323-346. https://doi.org/10.1007/s10764-005-9014-z
- Mallikarjuna, S.E., Ranjini, A., Haware, D.J., Vijayalakshmi, M.R., Shashirekha, M.N. and Rajarathnam, S. (2013) Mineral Composition of Four Edible Mushrooms. Journal of Chemistry, 2013, 1-5. https://doi.org/10.1155/2013/805284
- Bukatuka, C.F., Ngombe, N.K., Mutwale, P.K., Moni, B.M., Makengo, K.G., Pambu, L.A., Bongo, N.G., Mbombo, M.P., Musuyu, M.D., Maloueki, U., Koto-Te-Nyiwa Ngbolua, J.P. and Mbemba, T.F. (2016) Bioactivity and Nutritional Values of Some Dioscorea Species Traditionally Used as Medicinal Foods in Bandundu, DR Congo. European Journal of Medicinal Plants, 14, 1-11. https://doi.org/10.9734/EJMP/2016/25124
- Mabeyo, P.E., Manoko, M.L.K., Gruhonjic, A., Fitzpatrick, P.A., Landberg, G., Erdélyi, M. and Nyandoro, S.S. (2015) Selenium Accumulating Leafy Vegetables Are a Potential Source of Functional Foods. International Journal of Food Science, 2015, 1-9. https://doi.org/10.1155/2015/549676
- Harbone, J.B. (1973) Méthodes phytochimiques, Londres. Chapman and Hall, Ltd., 188.
- Wagner, H., Bauer, R., Melchart, D., Xioa, P.-G. and Staudinger, A. (2013) Chromatographic Fingerprint Analysis of Herbal Medicinal: Thin-Layer High Performance Liquid Chromatography of Chinese Drugs. Springer International Publishing, Vol. 3.