Abstract
In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.
Keywords:
Antioxidant compounds; DPPH radicals; Edible mushrooms; GC-MS; Nutritional characterization; Secondary metabolites
HIGHLIGHTS
• Phlebopus beniensis is described as a novel edible wild mushroom for the first time for the Neotropical region.
• Wild basidiomata of Phlebopus beniensis showed medium antioxidant activity and the ethyl acetate fraction extracted the highest amount of phenolic and antioxidant compounds.
• Proximate nutritional analysis revealed the edible mushroom Phlebopus beniensis to be low in fat and carbohydrates, while also being rich in protein and dietary fiber.
• GC-MS analysis revealed the presence of B3 vitamin and essential fatty acids such as ω-6, ω-7, and ω-9.
• Preliminary toxicological analysis suggests that the mushroom is innocuous, and microelement content of wild basidiomata were within the parameters established for human consumption.
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