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<p>Wild, edible lamb’s ear mushrooms (<i>Morchella</i> spp.) are highly nutritious and have a distinctive aroma, making them popular worldwide. This study compared the nutritional composition and bioactive constituents of <i>Morchella elata</i> Fr. and <i>Morchella esculenta</i> (L.) Pers. collected from the province of Artvin in the Eastern Black Sea region of Türkiye. The dry matter content was approximately 18% in both species. Color analysis indicated that <i>M. elata</i> exhibited significantly lower Hunter L values (16.00), reflecting a darker appearance compared to <i>M. esculenta</i> (41.66 ± 0.31). Crude protein content was 24.85 ± 0.50&#xa0;g/100&#xa0;g DW in <i>M. elata</i> and 31.14 ± 0.50&#xa0;g/100&#xa0;g DW in <i>M. esculenta</i>. The total phenolic compound content was significantly higher in <i>M. elata</i> (15.76 ± 0.56&#xa0;mg GAE/g DW) than in <i>M. esculenta</i> (7.41 ± 0.17&#xa0;mg GAE/g DW). The antioxidant capacity of the methanolic extracts was measured using the FRAP and DPPH methods, and <i>M. elata</i> emerged as superior in that regard. HPLC-PDA analysis results revealed that <i>M. elata</i> is rich in protocatechuic acid and <i>t</i>-cinnamic acid, while <i>M. esculenta</i> has higher epicatechin, pinocembrin, and chrysin contents. The findings suggest that the dark-colored <i>M. elata</i> species may be more valuable than <i>M. esculenta</i> in terms of antioxidant capacity.</p>

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A comparative study of the phenolic compounds and antioxidant potential of Morchella elata Fr. and Morchella esculenta (L).Pers

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月3日

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  • Ali Murat Kesemen,
  • Mustafa Aybar,
  • Erol Tunca,
  • Zeynep Berin Celebi,
  • Yusuf Uzun,
  • Sevgi Kolaylı

摘要

Wild, edible lamb’s ear mushrooms (Morchella spp.) are highly nutritious and have a distinctive aroma, making them popular worldwide. This study compared the nutritional composition and bioactive constituents of Morchella elata Fr. and Morchella esculenta (L.) Pers. collected from the province of Artvin in the Eastern Black Sea region of Türkiye. The dry matter content was approximately 18% in both species. Color analysis indicated that M. elata exhibited significantly lower Hunter L values (16.00), reflecting a darker appearance compared to M. esculenta (41.66 ± 0.31). Crude protein content was 24.85 ± 0.50 g/100 g DW in M. elata and 31.14 ± 0.50 g/100 g DW in M. esculenta. The total phenolic compound content was significantly higher in M. elata (15.76 ± 0.56 mg GAE/g DW) than in M. esculenta (7.41 ± 0.17 mg GAE/g DW). The antioxidant capacity of the methanolic extracts was measured using the FRAP and DPPH methods, and M. elata emerged as superior in that regard. HPLC-PDA analysis results revealed that M. elata is rich in protocatechuic acid and t-cinnamic acid, while M. esculenta has higher epicatechin, pinocembrin, and chrysin contents. The findings suggest that the dark-colored M. elata species may be more valuable than M. esculenta in terms of antioxidant capacity.