Evaluation of the nutritional composition and antioxidant activity of Bjerkandera adusta

Authors

  • Camila Freitas de Oliveira Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil https://orcid.org/0000-0002-8549-5182
  • Katlin S Rech Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil https://orcid.org/0000-0001-6699-2450
  • Paula Francislaine Moura Department of Community Health, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Cristiane da Silva Paula Department of Community Health, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Beatriz Hirota Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Fernando Cesar Martins Betim Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Maria Eugenia Balbi Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Sandra Maria Zanin Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Josiane de Fátima Gaspari Dias Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Obdulio Gomes Miguel Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Celso Garcia Auer Postgraduate Program in Forest Engineering, Department of Agricultural Science, Federal University of Paraná, Curitiba, Paraná, Brazil
  • Marilis Dallarmi Miguel Postgraduate Program in Pharmaceutical Sciences, Department of Pharmacy, Federal University of Paraná, Curitiba, Paraná, Brazil

DOI:

https://doi.org/10.1590/s2175-97902022e20312

Keywords:

Bjerkandera adusta, Nutrient content, Functional food, Food analysis, Fungi

Abstract

Bjerkandera adusta, a globally distributed fungus, is commonly used in the nutritional practices of the East Asian population. In this study, we evaluated the nutritional composition of the lyophilized mycelium of B. adusta as well as the phenolic composition and antioxidant activity of its extracts. The mycelium exhibited moisture (7.97 %), ash (3.27 %), and fiber (5.31 %) content values similar to the established values reported in the available literature. In addition, a high protein (9.32 %) and carbohydrate (63.45 %) content was shown, with a low lipid (1.36 %) content. The energy value per 100 g sample of mycelium was 1445.85 kJ. The results obtained indicated a statistically significant variation (p < 0.05) in the phenolic composition (81.84-110.96 mg gallic acid equivalents (GAE) per g of extract), free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (IC50 29.05-340.46 µg·mL-1), phosphomolybdenum antioxidant content (34.89-55.64 %), reduction of ferricyanide ion (66.55-69.4 %), and thiobarbituric acid reactive substance (TBARS) values (44.66-133.03 %). These results are unprecedented for this species and emphasize its nutraceutical potential.

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Published

2022-12-23

Issue

Vol. 58 (2022)

Section

Original Article

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How to Cite

Evaluation of the nutritional composition and antioxidant activity of Bjerkandera adusta. (2022). Brazilian Journal of Pharmaceutical Sciences, 58. https://doi.org/10.1590/s2175-97902022e20312

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