Chemical Composition and Antioxidant Activities of Mushroom Species from Different Geographical Locations

Abstract

Mushrooms have high nutritional and medicinal values and are important sources of protein and fibre, which make them important for plant- based diets. Awareness on the benefits of consumption is important in African countries like Nigeria for increased food security. Six commonly cultivated mushroom species were collected from two locations in Nigeria (Ibadan and Port-Harcourt) and one location in Ghana (Accra). Constituents (proximate and mineral composition, and antioxidant activities) of samples were evaluated and compared. Mushroom properties were identified with locations where cultivated. The protein, fat, ash and fibre contents ranged from 6.13 – 35.84%, 11.63 –19.15%, 2.64 – 12.78%, 3.37 – 6.62%, respectively. A major element was potassium (38.66-463.04 mg/100g), followed by phosphorus (44.05 – 162.08 mg/100g), sodium (20.95 – 71.92 mg/100g), calcium (30.82 – 49.27 mg/100 g) and magnesium (9.80 – 19.88 mg/100 g). Concentrations of trace elements ranged from 0.39 – 2.44 mg/100 g, 0.06 – 0.40 mg/100g, 0.20 – 8.22 mg/100 g, and 0.30 – 4.04 mg/100g for Cu, Mn and Zn, respectively while Pb was not detected. The 1,1-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power values ranged from 0.28 – 32.15% and 0.17 – 1.92 µmol/g, respectively. The ash content was positively correlated with P (r = 0.868, p<0.05), Zn (r = 0.610, p<0.05) and negatively correlated with energy (r = -0.704, p<0.05). The locations of mushrooms were clustered into three main groups based on components by multivariate pattern recognition. Most variables had a strong association with Volvariella volvacea. The wide disparity in the constituents of species from different locations can make it possible for consumers to choose based on interest and nutrient content.