Analysis of indole compounds in edible Basidiomycota species after thermal processing

Abstract

Methanolic extracts of processed fruiting bodies of six edible mushroom species (Basidiomycota) -Armillaria mellea, Boletus badius, Boletus edulis, Cantharellus cibarius, Lactarius deliciosus collected from natural habitats and Pleurotus ostreatus of commercial origin - were analysed for the presence of non-hallucinogenic indole compounds. Thermal processing was designed in such a way that it mimicked conditions used for cooking of mushroom dishes, since only a narrow group of mushrooms can be eaten raw, while indole compounds are thermolabile. All processed extracts were shown to contain l-tryptophan (up to 8.92mg/100g dw). The contents of the remaining compounds, 5-methyltryptophan, tryptamine, melatonin, indoleacetonitrile and indole, varied in different species (from 0.71 to 6.55mg/100g dw). Extract of processed C. cibarius fruiting bodies contained l-tryptophan, 5-methyltryptophan, tryptamine, melatonin, indoleacetonitrile and indole (1.96-4.94mg/100g dw) whereas l-tryptophan (2.78mg/100g dw) and tryptamine (2.77mg/100g dw) were the only indole compounds identified in the processed fruiting bodies of A. mellea.

Keywords: Basidiomycota; Edible mushrooms; Indole compounds; Secondary metabolites; Thermal processing.