PHENOLIC ACIDS IN SELECTED EDIBLE BASIDIOMYCOTA SPECIES: Armillaria mellea, Boletus badius, Boletus edulis, Cantharellus cibarius, Lactarius deliciosus AND Pleurotus ostreatus

Bożena Muszyńska

Jagiellonian University in Krakow

Katarzyna Sułkowska-Ziaja

Jagiellonian University in Krakow

Halina Ekiert

Jagiellonian University in Krakow


Phenolic acids, both derivatives of benzoic and cinnamic acids, possess valuable biologically properties: anti-inflammatory, antioxidant, anticarcinogenic and others.
Studies of the accumulation of these compounds focused mostly on plant material, but the Basidiomycota taxon are also the rich sources of these compounds. The aim of the study was qualitative and quantitative HPLC analysis of phenolic acids and cinnamic acid in fruiting bodies of selected edible mushroom species belonging to the phylum Basidiomycota: Armillaria mellea, Boletus badius, Boletus edulis, Cantharellus cibarius, Lactarius deliciosus and Pleurotus ostreatus. The investigations revealed the presence of the following acids: protocatechuic, p-hydroxybenzoic, p-coumaric, ferulic, sinapic, vanillic and cinnamic. Both the composition and the amount of phenolic acids in these species were diverse. The total amount ranged from 6.00 mg · kg-1 DW in A. mellea to 48.25 mg · kg-1 DW in
Boletus badius. Protocatechuic acid amounts fluctuated in the range of 1.37–21.38 mg · kg-1 DW, with its maximum in Boletus badius. p-Hydroxybenzoic and sinapic acid dominated in Pleurotus ostreatus. Cinnamic acid levels amounted from 1.09 to 8.73 mg · kg-1 mg DW and Boletus badius contained its highest content. The results show that edible mushrooms are a good dietary source of phenolic acids with antioxidant activity.


Basidiomycota, edible mushroom, phenolic acids

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Bożena Muszyńska 
Jagiellonian University in Krakow
Katarzyna Sułkowska-Ziaja 
Jagiellonian University in Krakow
Halina Ekiert 
Jagiellonian University in Krakow



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