The phenolic profile and biological activities of the wild-edible mushrooms Helvella leucopus and Morchella pulchella
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ORIGINAL PAPER
The phenolic profile and biological activities of the wild-edible mushrooms Helvella leucopus and Morchella pulchella İsmail Acar1 · Federica Blando2 · Bahar Gul3 · Alessandra Greco2 · Muzaffer Mukemre4 · Yusuf Uzun3 · Abdullah Dalar3 Received: 21 February 2020 / Accepted: 8 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Morchella pulchella Clowez & Franç. Petit. and Helvella leucopus Pers. are among the most utilized naturally grown wildedible 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.
* Yusuf Uzun [email protected] * Abdullah Dalar [email protected]; [email protected] 1
Department of Organic Agriculture, Başkale Vocational High School, Van Yuzuncu Yil University, 65100 Van, Turkey
2
Institute of Sciences of Food Production (ISPA), Italian National Research Council (CNR), Via Prov. le Lecce Monteroni, 73100 Lecce, Italy
3
Department of Pharmaceutical Botany, Faculty of Pharmacy, Van Yuzuncu Yil University, 65100 Van, Turkey
4
Department of Plant and Animal Production, Yuksekova Vocational School, Hakkari University, 30100 Hakkari, Turkey
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Graphic abstract
Antioxidant Capacities FCR
Morchella pulchella
Biological Activities
FRAP ORAC DPPH
ABTS Metal chelating
Enzyme inhibitory activities Cholinesterase α-Amylase α-Glucosidase Pancreatic lipase
Helvella leucopus
Keywords Morchella pulchella · Helvella leucopus · Antioxidant · Enzyme inhibition · Phenolics
Highlights 1. Caffeic and protocatechuic acids were dominant phenolic compounds. 2. Ethanol and infusion fractions were the most active extracts. 3. M. pulchella were superior to H. leucopus in terms of biological activities and phenolic content. 4. Our findings suggest pronounced biotherapeutic potential of M. pulchella extracts.
Introduction Mushrooms ar
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