Chemical characterization, nutraceutical, and evaluation of the geomicological activity of ramaria flava wild and edible in the state of hidalgo, Mexico

The present work describes the chemical and nutraceutical study of Ramaria flava, a wild and edible mushroom collected inHidalgo state, Mexico. Reductive power, antioxidant activity, total phenolic compounds content, ß-glucans, phenolic acids (cinnamic, gallic and chlorogenic) in microwave-assisted methanol-water extracts as well as in acidic and alkaline extracts are described. Isolation and identification of sterol as a secondary metabolite of R. flavais reported, not previously described for this species in Mexico. The Al, Cd, Cr, Cu, Fe, K, Mg, Mn, Pb concentrations were determinedin extracts as well as the soils of the study area in which the mushroom was collected.The highestvalueswere found for Cu and Fe, in agreement with the literature reporting levels of these metals in the region.An inverse relationship was foundbetween the antioxidant power of the mushroom extracts with the Fe, Cu, Mn and K concentration. The R. flava metabolite extraction and chromatographic separation were notreported before on this species in Mexicoand showed up the presence of ergosterol, demonstrated by spectroscopic characterized.