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Introduction. Laetiporus sulphureus is a species of fungus that decomposes both living trees and wooden structures. The fruiting bodies grow from May to September. They most often attack deciduous trees, most often oaks, poplars, robins and willows, apple trees, plum trees, less often maples and alders, very rarely they attack conifers. They are annuals; initially bulbous, then semicircular, fan-shaped and corrugated, color from sulfur-yellow to golden-orange or orange. Only the young and juicy fruiting bodies are suitable for consumption; they have a delicate “mushroom” taste and goes well with vegetables. It can be made in breadcrumbs, marinated in honey and spice, added to soups or stewed. The mushroom can be made in breadcrumbs, marinated in honey and spice, added to soups and stewed. Aim. Determination of the content of polyphenolic compounds and antioxidant activity in water, methanol and methanol-water extracts and examination of the composition of the chloroform extract from Laetiporus sulphureus fruiting bodies collected from three natural areas. Material and methods. The tests were carried out on three samples of Laetiporus sulphureus (A, B and C) dried in the air. Water, methanol and methanol-water extracts were prepared for the tests. The colorimetric method with the use of the Folin-Ciocalteu (FC) reagent was used to determine the total sum of polyphenols in the tested extracts. The antioxidant activity was determined by methods with the DPPH radical and the reduction of iron (III) ions (FRAP). The qualitative analysis of the chloroform extract using the GC-MS method was performed. Results. Total polyphenols (expressed as caffeic acid) in analyzed samples ranged from 0.07% to 0.88%, with the highest content of polyphenol was present in the aqueous extracts, followed by a methanol-water and methanol. Antioxidant properties of the extracts were as follows: parameter IC50 (for the DPPH radical method) ranged from 238 to 69.1 (mg/ml), and the parameter I0.5 (for the FRAP method) ranged from 106.6 to 24.6 (mg/ml). A total of 42 from 49 chemical compounds were identified trough GC-MS analysis of chloroform extracts from the three sets of fruiting bodies Laetiporus sulphureus: A, B and C. Among the identified compounds were the substances with a proven health benefits as thymol, niacin, unsaturated fatty acids: oleic and linoleic acids, and squalene. Conclusions. All tested extracts prepared from the fruiting bodies of Laetiporus sulphureus show antioxidant activity, however, they differ in strength depending on the type of extract and the place of harvesting the fruiting bodies. The analysis of the chloroform extract using the GC-MS method allowed for the identification of compounds such as thymol, niacin, oleic acid, linoleic acid and squalene with proven pro-health properties. |
