Nutrients and bioactive compounds from six ectomycorrhizal fungi

The aim of this study was to evaluate the chemical and nutritional composition, the content of certain bioactive compounds, and the antioxidant activity of six edible ectomycorrhizal fungi harvested in central Côte d'Ivoire. Analysis of the chemical and nutritional composition revealed that these mushrooms are potential natural sources of nutrients such as proteins-containing 18 amino acids, including all the essential amino acids-fibre, carbohydrates and minerals, with low lipid content in all the species analysed. These ectomycorrhizal fungi also contain bioactive compounds such as phenolic acids, flavonoids, stilbenes and tannins. In particular, they contain organic acids such as fumaric, malic and citric acids, all of which are well known for their role in the organoleptic and antioxidant properties of foods. These findings demonstrate that these fungi constitute natural sources of ingredients with high nutritional value and antioxidants that are beneficial for the nutrition and health of consumer populations.