Background:

Wild edible mushrooms represent a valuable food source due to their high content of protein, vitamins, fiber, and low levels of fat. In addition many wild edible mushrooms have bioactive compounds that include phenolic compounds related to antioxidant properties.

Objective:

To determine the chemical composition, quantify the content of total phenols and evaluate the antioxidant activity of six species of wild edible mushrooms traditionally consumed in Central Mexico.

Methods:

Extracts with water, methanol, hexane and ethyl acetate were obtained from which a preliminary mycochemical test was carried out. Afterwards, the content of total phenolic compounds was quantified by the Folin-Ciocalteu method and finally, the antioxidant activity against the DPPH radical was evaluated.

Results and conclusions:

In the different fungal extracts (Amanita rubescens, Flammulina mexicana, Floccularia aff. luteovirens, Gyromitra sp., Morchella sp., Turbinellus floccosus) flavonoids, saponins, tannins, quinones, coumarins and reducing sugars were detected. In aqueous extracts the highest concentration of total phenolic compounds and antioxidant activity was found, while extracts ethyl acetate the lowest. The data obtained is the first report for the study species, contributing to the knowledge of the chemical composition and biological activity of wild mushrooms in Mexico.

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