TITLE:
Selenium Content and Antioxidant Potential of Some Edible Wild Mushrooms from Bandundu Area, DR Congo
AUTHORS:
Marina Kisuba Kabuyi, Paulin Mutwale Kapepula, Jimmy Kabeya Kabengele, Bénédicte Moni, Gisèle Makengo, Patricia Mbombo Mungitshi, Adam Tujibikila Mukuta, Clement Mbadiko Mutunda, Simon Dibaluka Mpulusu, Jean Paul Koto-Te-Nyiwa Ngbolua, Nadège Ngombe Kabamba, Théophile Mbemba Fundu
KEYWORDS:
Antioxidant Activity, Auricularia delicata, Lentinus cf cladopus, Marasmius buzungolo, Pleurotus tuberregium, Schizophyllum commune, Selenium, Traditional Food
JOURNAL NAME:
Natural Resources,
Vol.8 No.2,
February
20,
2017
ABSTRACT: Nutrition is an important aspect of public health because it is linked to many significant diseases and health problems. This work is part of the promotion of traditional foods from the Democratic Republic of Congo in general and in the province of Bandundu, in particular by assessing the selenium content and the antioxidant capacity of wild edible mushrooms. Methanolic extracts from selected mushrooms were characterized for their chemical fingerprint by TLC and their in vitro antioxidant activities using ABTS, DPPH assays. Phytochemical screening revealed the presence of alkaloids, free amines, steroids and terpenes in all species. However, Auricularia delicata and Pleurotus tuberregium contain flavonoids. All extracts displayed a good radical-scavenging activity at the concentration range 1 - 300 μg/mL in the following order: Auricularia delicata > Lentinus cf cladopus > Pleurotus tuberregium > Marasmius buzungolo > Schizophillum commune. Studied mushrooms showed the interest quantity of selenium and L. cf cladodus had the highest concentration. Moderate selenium content of these wild mushrooms associated with their important antioxidant activities could provide health benefits to Bandundu’s populations in protecting against oxidative damage under different conditions including konzo.