CHEMICAL PROFILE AND ANTIMICROBIAL ACTIVITIES OF TWO EDIBLE MUSHROOMS (Termitomyces robustus and Lentinus squarrosulus)

Abstract

The methanol extracts of two edible mushrooms; Termitomyces robustus (ewe) and Lentinus squarrosulus (erirokiro) were screened for phytochemicals of medicinal importance and the chemical profile investigated using standard analytical methods with the aim of assessing their health promoting properties. Both mushrooms tested positive to flavonoids, saponin, tannin and terpenoid but negative to steroid, anthraquinone and phlobatannin. The results of proximate compositions in % were; moisture contents (7.22 ± 0.07; 11.03 ± 0.21), crude protein (31.34 ± 0.01; 42.77 ± 0.57), ash (7.07 ± 0.04; 10.45 ± 0.43), crude fibre (4.07 ± 0.18; 9.48 ± 0.04), crude fat (3.71 ± 0.16; 6.76 ± 0.22), carbohydrate by difference (24.90 ±0.11; 41.27 ± 0.19), calorific value in kcal (331.55±3.41; 342.35±3.09), and total dietary fibre (10.21 ± 0.00; 11.68 ± 0.00). The anti-nutrient factors in mg/g were; tannin (3.25 ± 0.80; 7.40 ± 0.14) oxalate (1.53 ± 0.00; 1.71 ± 0.07), and phytate (1.48 ± 0.06; 1.94 ± 0.05). Mineral elements, vitamins, essential and non-essential amino acids in substantial quantities were detected in the mushrooms. The phenolic compounds identified and quantified were gallic acid, catechin,chlorogenic acid, caffeic acid, ellagic acid, epicatechin, rutin, isoquercitrin, quercitrin, quercetin and kaempferol.The mushrooms exhibited various antifungi and antimicrobial activities. The two mushrooms possessed good nutritional and chemical qualities and could be sources of many different nutraceuticals.