Amino and Fatty Acids Composition, Volatile Compounds and Antioxidant Activity of Medicinal Mushroom Pholiota limonella (Agaricomycetes) from China.

Abstract

Fruiting bodies of mushrooms represent an important functional food owing to various beneficial health enhancing effects. The edible mushroom Pholiota limonella (Strophariaceae, Agaricomycetes) has been found to contain various bioactive components. In this study, the proximate amino and fatty acids, as well as volatile compounds of P. limonella were analyzed to assess its nutritional and aromatic profiles. The in vitro antioxidant activity of P. limonella extract was evaluated using DPPH, ABTS, and hydroxyl radical-scavenging assays. The results showed that P. limonella possesses antioxidant activity and provided a good research basis for the comprehensive development of P. limonella as functional food product.