Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F008
DOI: https://doi.org/10.24326/ICDSUPL4.F008
Published online: 9 April 2025
ICDSUPL, 4, F008 (2025)
Selected species of mushrooms from the Phellinus genus as a source of compounds with antioxidant properties
Agata Michalska1*, Urszula Szymanowska1, Michał Świeca1
1 Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: agata.michalska@up.lublin.pl
Abstract
Mushrooms from the genus Phellinus are not approved for commercial trade in Poland; however, they may serve as a potential source of bioactive compounds. Previous studies indicate that these mushrooms contain various secondary metabolites, such as polysaccharides and triterpenes, which exhibit potential health-promoting properties and could be used as components of so-called novel foods. The present study investigated three Phellinus species: P. pomaceus (cushion bracket), P. igniarius (willow bracket), and P. hartigii (fir bracket). Freeze-dried fruiting bodies were ground and subjected to a multi-step extraction process to isolate specific groups of bioactive substances. The obtained fractions were analyzed for polysaccharide content using the phenol-sulfuric acid method and for triterpenes using the vanillin reagent. Additionally, the ability to neutralize the ABTS·+ radical and the reducing potential were assessed. The prepared extracts exhibited a high polysaccharide content, with the highest concentration found in the aqueous extract of P. pomaceus (90 mg GE/g d.w.), while the other extracts did not exceed 10 mg GE/g d.w. The presence of triterpenoid compounds was also confirmed -80% ethanol was the most efficient solvent for their extraction (P. pomaceus extracts contained approximately 9 mg UAE/g d.w.). In contrast, triterpenes were not present in a 50% methanol solution. The studied mushrooms showed the ability to neutralize the ABTS·+ radicals – ethanol extracts of P. pomaceus had the highest activity (19.5 mg TE/g d.w.), while the aqueous extracts of P. hartigii had the lowest (2.5 mg TE/g d.w.). A similar trend was observed for reducing power potential, with values of 14 mg TE/g d.w. and 3.2 mg TE/g d.w., respectively. Mushroom extracts are a valuable source of bioactive compounds exhibiting antioxidant properties. The composition and activity depend on the mushroom species and extraction system.
The study was supported by the National Science Centre, Poland (NCN) [Grant OPUS No. 2022/45/B/NZ9/01892].
Keywords: antioxidant properties, multi-step extraction, Phellinus species, polysaccharides, terpenoids
How to cite
A. Michalska, U. Szymanowska, M. Świeca, 2025. Selected species of mushrooms from the Phellinus genus as a source of compounds with antioxidant properties. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F008