A Comprehensive Study on Phenolic Compounds and Bioactive Properties of Five Mushroom Species Via Chemometric Approach

Abstract

This study was planned to investigate the phenolic compounds, cholinesterase inhibitory, and antioxidant activities of Chondrostereum purpureum (CP), Hymenochaete rubiginosa (HR), Macrolepiota procera (MP), Phaeolus schweinitzii (PS), and Phellinus igniarius (PI) mushroom species. High-performance liquid chromatography (HPLC-DAD) was used for the characterization of the phenolic compounds. The main compound was identified as fumaric acid in C. purpureum (CP), M. procera (MP), and P. igniarius (PI); protocatechuic acid in H. rubiginosa (HR); 6,7-dihydroxy coumarin in P. schweinitzii (PS). P. schweinitzii methanol (PSM) extract had close or higher activity than standards in ABTS(center dot+) (IC50: 2.96 +/- 0.15 mu g/ml), DPPH center dot (80.56 +/- 0.53%), CUPRAC (A(0.50): 5.26 +/- 0.19 mu g/ml), beta-carotene-linoleic acid (IC50: 1.16 +/- 0.14 mu g/ml) assays. In addition, P. schweinitzii methanol (PSM) extract showed potential inhibitory activity against AChE (56.38 +/- 0.09%). The relationship between the phenolic compounds, antioxidant, and cholinesterase inhibitory activity results and the mushroom species were examined using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Practical applications This study revealed that studied mushroom species have significant antioxidant and cholinesterase inhibitory activities and are found to be rich in phenolic compounds. The mushroom species were clustered with their antioxidant and cholinesterase inhibitory activities and phenolic compounds data according to the PCA and HCA analysis. Overall, the results described in this study increase the contribution and emphasis on the potential use of these mushrooms as a source of versatile biological agents.