Antioxidant p-terphenyl compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD and how they change via cooking

Abstract

Antioxidant compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD were isolated using chromatographic methods, and their structures were determined via detailed analyses using high-resolution atmospheric pressure chemical ionization mass spectrometry and nuclear magnetic resonance. We identified five known p-terphenyl compounds (Bl-I, Bl-II, Bl-III, cycloleucomelon-leukopentaacetat, and Bl-IV) and one p-terphenyl new compound (Bl-VI); we determined the complete structure of cycloleucomelon-leukopentaacetat in this study. All these compounds possess potent lipid peroxidation-inhibiting activities. We further investigated changes in their chemical structures and antioxidant activities by applying heat (grilling, boiling, and microwave heating), and proved the production of two known p-terphenyl compounds (BI-V and boletopsin A) and one new p-terphenyl compound (BI-VII) via deacetylation of the original p-terphenyl compounds for the first time. We also found that DPPH radical scavenging activity was enhanced upon moderate heat cooking (boiling and microwave heating) due to changes in p-terphenyl compounds.

Keywords: Antioxidant activity; Boletopsis leucomelas (PERS.); FAYOD; Heating; p-Terphenyl compounds.