Quantification of Active Compounds of Edible Mushrooms in University of Phayao, Thailand

The purpose of this research was to quantify active compounds from sixteen species of edible mushrooms in University of Phayao, Thailand. Antioxidant and free radical scavenging activity of the polysaccharides extracted from edible mushrooms were evaluated with 3 methods including Thin-layer chromatography (TLC) fingerprint method, DPPH radical scavenging capacity assay and high-performance liquid chromatography (HPLC). Analysis of these extracts by TLC fingerprint and DPPH from sixteen species of edible mushrooms were found alkaloid, tannin, steroid and antioxidant, but 2 species in Lacterius piperatus (Scop. Ex Fr.) S.F. Gray and Russula cyanoxantha (Schaeff.) Fr. were not found alkaloids and tannin. According to the type and quantity of phenolic compounds in the edible mushrooms by HPLC technique, the specimens consisted of oxalic acid, tartaric acid, malic acid, quinic acid, and succinic acid.