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Chemical Composition of Aromas and Lipophilic Extracts from Black Morel ( Morchella importuna ) Grown in China by Xiaoman Tu; Lan Tang; Guangbo Xie; Kejun Deng; Liyuan Xie is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Abstract Morels (__Morchella__ spp.) are valuable medicinal and edible mushrooms. In this study, chemical profiles of aromas and lipophilic extracts of black morel (__Morchella importuna__) grown in China were analyzed by gas chromatography/mass spectroscopy, along with the evaluation of antioxidant and antimicrobial activities for the lipophilic extracts. Sixty-five compounds in total were identified from the aromas, and 1-octen-3-ol was the main component for aromas of fresh (34.40%) and freeze-dried (68.61%) black morels, while the most abundant compound for the aroma of the oven-dried sample was 2(5__H__)-furanone (13.95%). From the lipophilic extracts, 29 compounds were identified with linoleic acid as the main compound for fresh (77.37%) and freeze-dried (56.46%) black morels and steroids (92.41%) as the main constituent for an oven-dried sample. All three lipophilic extracts showed moderate antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) with the IC~50~ values ranging 7.56 ∼ 17.52 mg/mL and 5.75 ∼ 9.73 mg/mL, respectively, and no obvious antimicrobial activity was observed for lipophilic extracts. The

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Author

Xiaoman Tu; Lan Tang; Guangbo Xie; Kejun Deng; Liyuan Xie

Publisher

Informa UK Limited

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)