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*Food Engineering*

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**8**

**11**

**Chapter 2**

Species

**Abstract**

(both cap and stipe).

Correlation between Enzymatic

in Several Edible Mushrooms

*Cristiana Radulescu, Lavinia Claudia Buruleanu,* 

*Andreea Antonia Georgescu and Ioana Daniela Dulama*

Characterization of several wild growing and cultivated mushrooms from geographical area of Dambovita County, Romania, in terms of enzymatic and non-enzymatic antioxidants, through a chemometrics approach, was the aim of this study. Related to the authors' previous studies, the novelty of this paper consists in deepening research toward the complete characterization of the regional mushroom species through emphasizing their potential as food resources. In the context in which species showed their content in biological active compounds, future practical applications in the area of functional food will be developed by integrating the data concerning their lack of the toxicity and nutritional value too. Lack of data focused on the characterization of mushroom species investigated in the paper supports the significance of this research. The statistical analysis of data highlights the relationship between compounds showing antioxidant activity of autochthonous mushrooms

**Keywords:** mushrooms, antioxidant activity, polyphenols, flavonoids, enzymes

**1. Morphological characteristics and nutritional values of wild and** 

The mushrooms contain an extremely wide variety (over 100,000 species spread across all ecosystems) and are traditionally included among the plants. Currently, they are considered as a self-standing group, halfway between the plant world and the animal world. It is true that due to their anatomical and physiological characteristics, they present traits of both worlds (i.e. plant and animal). They are distinguished from chlorophyll plants by the total absence of photosensitizing pigments, hence the inability to produce sugars and starch, starting from the carbonic anhydride present in the atmosphere [1–4]. The mushrooms have their cell walls made from cellulose, but also from chitin, an insect-specific component. So, to survive, mushrooms consume simple substances (such as proteins and sugars) produced by others [2].

It is well known that macromycetes (i.e. superior fungi) represent a heterogeneous group that includes both *Ascomycota* and *Basidiomycota* phyla, with a fruiting body

**cultivated autochthonous edible mushrooms**

and Non-Enzymatic Antioxidants
