Analysis Of The Components Of Three Wild Chanterelles From Yunnan And Their Polyphenol Antioxidant Activity

In this study,the chemical compositions(protein,fat,carbohydrates,ash and energy),flavor compositions(free sugars,soluble sugars,free amino acids,and 5'-nucleotides)and nutritionalcomponents(amino acids,fatty acids,and minerals)of three Chanterelle wild edible mushroom species(C.cibarius Fr(CcF),C.cinnabarinus schwein(CcS)and C.tubaeformis Fr(CtF))were evaluated.Furthermore,three Chanterelle wild edible mushroom's polyphenols were extracted and evaluated for their antioxidant capacity by in vitro antioxidant assays and polyphenolic composition analysis.The results of the study are as follows:Our results investigated Chanterelle mushrooms were goodsources of proteins and carbohydrates,the contents of 8 kinds of essential amino acids of three wild chanterelle proteins in Yunnan were as high as 35% of the total amino acids.The protein content of CtF was higher than that of CcF and CcS.The ash content were high.The total soluble sugar content of three mushrooms were not low,of which the total soluble sugar content of CcS was the most abundant,reaching 21.07%.Thirty-three free amino acids and six 5'-nucletides were detected.Monosodium Glutamate-like free amino acids and flavor 5'-nucletides indicated Chanterelle mushrooms had good taste,and CcF and CtF were better than CcS.Monosodium Glutamate-like free amino acids(L-Aspartic Acid and glutamic acid)are the main amino acids in chanterelles.CtF contained more sweet and bitter amino acids than the other two wild edible mushrooms.CcS was rich in trehalose in free sugars and glucose in soluble sugars,which were higher than those of CcF and CtF.Based on the amino acid composition of three wild chanterelles in Yunnan,a series of nutritional evaluation indicators such as AAS(amino acid index),EAAI(essential amino acid index),BV(biological value),and NI(nutrition index)were used for comprehensive analysis of proteins revealed that mushrooms,we found that all the tested mushrooms are the major sources of important amino acids and high-quality proteins,of which CtF have the best protein quality.Potassium,calcium,and magnesium are the highest levels of mineral elements in the three chanterelles,and the lowest is sodium.The three chanterelles are rich in unsaturated fatty acids,and unsaturated fatty acids are mainly composed of oleic acid and linoleic acid.phytochemical compounds(organic acid and phenolic acids)of three mushrooms were identified and the antioxidant activities in vitro were evaluated.The total phenolic contents of CcF,CcS,and CtF were 2.57 mg/g DW,3.32 mg/g DW and 3.39 mg/g DW,respectively.In the ferrous reduction capacity test and ABTS antioxidant test,the IC50 value of CcF was the lowest,33 ?g/m L and 22.35 ?g/mL,respectively.That means the ferrous reduction ability and ABTS free radical scavenging ability of CcFwere the strongest.In the DPPH free radical scavenging test,the IC50 value of the CtF was the lowest 35.15 ?g/m L,its DPPH radical scavenging ability was the strongest.