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Molecules 2014, 19(12), 19532-19548; doi:10.3390/molecules191219532

Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana

1
CSIR-Food Research Institute, P.O. Box M20, Accra, Ghana
2
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, apartado 1172, Bragança 5301-855, Portugal
3
Embrapa Recursos Genéticos e Biotecnologia—PqEB—Parque Estação Biológica, Final Av. W5 Norte, Caixa Postal 02372, CEP:70770-900 Brasília, DF, Brazil
*
Authors to whom correspondence should be addressed.
Received: 27 October 2014 / Revised: 12 November 2014 / Accepted: 21 November 2014 / Published: 26 November 2014
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Abstract

Knowledge of the chemical composition of both wild and cultivated edible mushrooms in Ghana is limited. This study reports their nutritional value, composition in lipophilic and hydrophilic molecules, minerals and antioxidant properties. The samples were found to be nutritionally rich in carbohydrates, ranging from 64.14 ± 0.93 g in Pleurotus ostreatus strain EM-1 to 80.17 ± 0.34 g in Lentinus squarrosulus strain LSF. The highest level of proteins (28.40 ± 0.86 g) was recorded in the mentioned P. ostreatus strain. Low fat contents were registered in the samples, with Auricularia auricula recording the lowest value. High levels of potassium were also observed with the following decreasing order of elements: K > P ~ Na > Mg > Ca. High levels of antioxidants were also observed, thus making mushrooms suitable to be used as functional foods or nutraceutical sources. Furthermore, this study provides new information regarding chemical properties of mushrooms from Ghana, which is very important for the biodiversity characterization of this country. View Full-Text
Keywords: wild mushrooms; nutritional value; antioxidant potential; cultivated mushrooms; macro- and micro-elements wild mushrooms; nutritional value; antioxidant potential; cultivated mushrooms; macro- and micro-elements
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Obodai, M.; Ferreira, I.C.; Fernandes, Â.; Barros, L.; Mensah, D.L.N.; Dzomeku, M.; Urben, A.F.; Prempeh, J.; Takli, R.K. Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana. Molecules 2014, 19, 19532-19548.

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