Antioxidant, and Anticholinesterase Inhibitory Activities of Sarcosphaera crassa (Ascomycota) with Fatty Acids...

Sarcosphaera crassa is an edible but deadly mushroom that is poisonous in its raw form. In this study, fatty acids profiles, total phenolic, along with in vitro antioxidant and anticholinesterase activities of baked and raw forms of S. crassa were reported for the first time. Linoleic acid (53.6%), oleic acid (24.2%), and palmitic acid (11.5%) were present in the highest amount in the baked sample, while oleic acid (50.5%), palmitic acid (22.4%) and linoleic acid (16.6%) were found in the raw petroleum ether extract (in phenolic equivalents, PEs). PE extracts of raw and baked samples exhibited high phenolic content i.e. 18.8 ± 0.99 μg PEs/mg extract samples and 8.6 ± 0.22 μg PEs/mg extract samples. Similarly, water extract (WE) of baked [12.9 ± 0.03 μg quercetin equivalents (QEs)/mg extract, respectively] and raw (11.4 ± 0.12 μg QEs/mg extract respectively) samples had high flavonoid contents. Acetone extract (AE), methanol extract (ME), and WE of raw and baked S. crassa showed antioxidant activity in β-carotene-linoleic acid, DPPH·, ABTS+·, Fe2+-Ferrin, and CUPRAC assays. Acetone extract (IC50: 256.0 ± 2.0 μg/mL) and PE (IC50: 317.3 ± 1.5 μg/mL) of raw samples also showed moderate inhibitory activity against butyrylcholinesterase (BChE). This mushroom can be used to prevent rancidity in lipids due to peroxidation and may be helpful in healthy food products and as a food additive after cooking.