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Article

Chemical Characterization and Antioxidant Potential of Wild Ganoderma Species from Ghana

by
Mary Obodai
1,
Deborah L. Narh Mensah
1,
Ângela Fernandes
2,
Nii Korley Kortei
3,
Matilda Dzomeku
1,
Matthew Teegarden
4,
Steven J. Schwartz
4,
Lillian Barros
2,5,
Juanita Prempeh
1,
Richard K. Takli
1 and
Isabel C. F. R. Ferreira
2,*
1
CSIR-Food Research Institute, Mycology Unit, P.O. Box M20, Accra, Ghana
2
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, Bragança 5300-253, Portugal
3
Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana
4
Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
5
Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, Bragança 5301-857, Portugal
*
Author to whom correspondence should be addressed.
Molecules 2017, 22(2), 196; https://doi.org/10.3390/molecules22020196
Submission received: 1 January 2017 / Revised: 20 January 2017 / Accepted: 22 January 2017 / Published: 25 January 2017
(This article belongs to the Collection Bioactive Compounds)
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Abstract

The chemical characterization and antioxidant potential of twelve wild strains of Ganoderma sp. from Ghana, nine (LS1–LS9) of which were found growing wild simultaneously on the same dying Delonix regia tree, were evaluated. Parameters evaluated included the nutritional value, composition in sugars, fatty acids, phenolic and other organic compounds and some vitamins and vitamin precursors. Antioxidant potential was evaluated by investigating reducing power, radical scavenging activity and lipid peroxidation inhibition using five in vitro assays. Protein, carbohydrate, fat, ash and energy contents ranged between 15.7–24.5 g/100 g·dw, 73.31–81.90 g/100 g, 0.48–1.40 g/100 g, 0.68–2.12 g/100 g ash and 396.1–402.02 kcal/100 g, respectively. Fatty acids such as linoleic, oleic and palmitic acids were relatively abundant. Free sugars included rhamnose, fructose, mannitol, sucrose and trehalose. Total tocopherols, organic acids and phenolic compounds’ content ranged between 741–3191 µg/100 g, 77–1003 mg/100 g and 7.6–489 µg/100 g, respectively. There were variations in the β-glucans, ergosterol and vitamin D2 contents. The three major minerals in decreasing order were K > P > S. Ganoderma sp. strain AM1 showed the highest antioxidant activity. This study reveals, for the first time, chemical characteristics of Ganoderma spp. which grew simultaneously on the same tree.
Keywords: Ganoderma species; chemical; antioxidant properties; wild mushrooms Ganoderma species; chemical; antioxidant properties; wild mushrooms
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MDPI and ACS Style

Obodai, M.; Narh Mensah, D.L.; Fernandes, Â.; Kortei, N.K.; Dzomeku, M.; Teegarden, M.; Schwartz, S.J.; Barros, L.; Prempeh, J.; Takli, R.K.; et al. Chemical Characterization and Antioxidant Potential of Wild Ganoderma Species from Ghana. Molecules 2017, 22, 196. https://doi.org/10.3390/molecules22020196

AMA Style

Obodai M, Narh Mensah DL, Fernandes Â, Kortei NK, Dzomeku M, Teegarden M, Schwartz SJ, Barros L, Prempeh J, Takli RK, et al. Chemical Characterization and Antioxidant Potential of Wild Ganoderma Species from Ghana. Molecules. 2017; 22(2):196. https://doi.org/10.3390/molecules22020196

Chicago/Turabian Style

Obodai, Mary, Deborah L. Narh Mensah, Ângela Fernandes, Nii Korley Kortei, Matilda Dzomeku, Matthew Teegarden, Steven J. Schwartz, Lillian Barros, Juanita Prempeh, Richard K. Takli, and et al. 2017. "Chemical Characterization and Antioxidant Potential of Wild Ganoderma Species from Ghana" Molecules 22, no. 2: 196. https://doi.org/10.3390/molecules22020196

APA Style

Obodai, M., Narh Mensah, D. L., Fernandes, Â., Kortei, N. K., Dzomeku, M., Teegarden, M., Schwartz, S. J., Barros, L., Prempeh, J., Takli, R. K., & Ferreira, I. C. F. R. (2017). Chemical Characterization and Antioxidant Potential of Wild Ganoderma Species from Ghana. Molecules, 22(2), 196. https://doi.org/10.3390/molecules22020196

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