Phytochemicals in Edible Wild Mushrooms From Selected Areas in Kenya

T. W. Wandati, G. M. Kenji, J. M. Onguso


Mushrooms have been used as food for centuries all over the world because of their characteristic soft texture and mild flavor. They are documented as being good source of nutrients and bioactive compounds that are beneficial to the human body (Chang, 2011). While the exotic varieties have been extensively analyzed, local edible wild mushrooms have not and yet they are consumed by communities living near the forests. This research aimed at screening and determination of phytochemicals compounds in wild edible mushroom found in selected areas in Kenya Two commercially grown mushrooms, oyster (Pleurotus florida) and button (Agaricus bisporus), and ten edible wild mushrooms species were collected from different locations of the country. They were analyzed for total polyphenols, flavonoids and radical scavenging activity using standard methods. All the analysis was done in triplicate. Phytochemical screening showed presence of saponins, polyphenols and terpenoids. Total polyphenols values obtained ranged between 210-1614 mg Gallic Acid equivalent (GAE)/100g, dry weight basis (dwb) and flavonoids 214-1695 mg Quercetin Equivalent (QE)/100 g dwb. Total polyphenols (R2 = 0.82, P ? 0.05) and flavonoids values showed a positive correlation with the radical scavenging activity.

The results show that cultivated and wild edible mushrooms are rich in health-promoting phytochemical compounds.


mushrooms; polyphenols; flavonoids; radical scavenging activity

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Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail:

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