Published 12 issues per year
ISSN Print: 1521-9437
ISSN Online: 1940-4344
Indexed in
Free Radical Scavenging Activity of Culinary-Medicinal Morel Mushrooms, Morchella Dill. ex Pers. (Ascomycetes): Relation to Color and Phenol Contents
ABSTRACT
Morels (Morchella spp.) are sought-after edible mushrooms encompassing several different species that differ in head color and ecological characteristics. High phenotypic variability, including differences in color, is also found within the species. In the present report, the relationships between antioxidant content as radical-scavenging activity (RSA), phenol content, and color within populations of two Morchella species, M. vulgaris and M. esculenta, were studied. Total RSA measured using the radical DPPH (1,1-diphenyl-2-picrylhydrazyl), total phenols measured after methanolic extraction, and ascocarp darkness measured by chromatometer were correlated. All three parameters exhibited high levels of variability among individual ascocarps within each species population. For both species, RSA correlated well with phenol content (R2 = 0.85 and 0.82 for M. vulgaris and M. esculenta, respectively). In addition, darker mushrooms within populations of each species had higher RSA and phenol contents than light-colored mushrooms.
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Tietel Zipora, Masaphy Segula, True morels (Morchella)—nutritional and phytochemical composition, health benefits and flavor: A review, Critical Reviews in Food Science and Nutrition, 58, 11, 2018. Crossref
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Vanti Gulamnabi L., Leshem Yehoram, Masaphy Segula, Resistance response enhancement and reduction of Botrytis cinerea infection in strawberry fruit by Morchella conica mycelial extract, Postharvest Biology and Technology, 175, 2021. Crossref