Heimioporus sp. (Pelawan mushroom) as source of nutrition and antioxidant

Food chemistry advances Pub Date : 2025-03-01 DOI:10.1016/j.focha.2025.100946

Irmanida Batubara , Amalda Siti Anisa , Mohammad Khotib , Suminar S Achmadi , Lucia Dhiantika Witasari , Djoko Santoso

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Abstract

Edible mushrooms are nutrient-dense, being low in calories yet rich in fiber, protein, vitamins, minerals, and bioactive compounds. The Pelawan mushroom (Heimioporus sp.), an edible variety native to Indonesia, specifically Bangka Belitung, has remained largely unexplored as a bioactive resource. This study aimed to investigate the proximate composition, mineral and vitamin content, and antioxidant potential of Pelawan mushrooms. Samples were collected from Belitung Island, Indonesia, during the rainy season in April 2024. Proximate analysis revealed that Pelawan mushrooms are low in fat but high in protein, fiber, and vitamin A, along with an abundance of essential minerals and vitamins. Extraction using solvents such as n-hexane, ethyl acetate, methanol, and water yielded 3.15 %, 1.26 %, 15.82 %, and 19.11 %, respectively. Antioxidant properties of the extracts were evaluated using DPPH and ABTS assays, with the ethyl acetate extract demonstrating the highest activity (IC₅₀ values of 107.5 ppm and 483.0 ppm, respectively). Chemical analysis via LCHRMS and GCMS identified key bioactive compounds, including 1-[(3-carboxypropyl)amino]-1-deoxy-β-d-fructofuranose, hex‑2-ulose, citric acid, 13S-hydroxyoctadecadienoic acid, linoleic acid, palmitic acid, and oleic acid. The vitamin and mineral contents support this edible mushroom as antioxidant.

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