{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T19:50:08Z","timestamp":1769975408520,"version":"3.49.0"},"reference-count":43,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2014,11,26]],"date-time":"2014-11-26T00:00:00Z","timestamp":1416960000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Knowledge of the chemical composition of both wild and cultivated edible mushrooms in Ghana is limited. This study reports their nutritional value, composition in lipophilic and hydrophilic molecules, minerals and antioxidant properties. The samples were found to be nutritionally rich in carbohydrates, ranging from 64.14 \u00b1 0.93 g in Pleurotus ostreatus strain EM-1 to 80.17 \u00b1 0.34 g in Lentinus squarrosulus strain LSF. The highest level of proteins (28.40 \u00b1 0.86 g) was recorded in the mentioned P. ostreatus strain. Low fat contents were registered in the samples, with Auricularia auricula recording the lowest value. High levels of potassium were also observed with the following decreasing order of elements: K &gt; P ~ Na &gt; Mg &gt; Ca. High levels of antioxidants were also observed, thus making mushrooms suitable to be used as functional foods or nutraceutical sources. Furthermore, this study provides new information regarding chemical properties of mushrooms from Ghana, which is very important for the biodiversity characterization of this country.<\/jats:p>","DOI":"10.3390\/molecules191219532","type":"journal-article","created":{"date-parts":[[2014,11,26]],"date-time":"2014-11-26T11:03:28Z","timestamp":1416999808000},"page":"19532-19548","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":65,"title":["Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana"],"prefix":"10.3390","volume":"19","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0776-6095","authenticated-orcid":false,"given":"Mary","family":"Obodai","sequence":"first","affiliation":[{"name":"CSIR-Food Research Institute, P.O. Box M20, Accra, Ghana"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4910-4882","authenticated-orcid":false,"given":"Isabel","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragan\u00e7a,  Campus de Santa Apol\u00f3nia, apartado 1172, Bragan\u00e7a 5301-855, Portugal"}]},{"given":"\u00c2ngela","family":"Fernandes","sequence":"additional","affiliation":[{"name":"Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragan\u00e7a,  Campus de Santa Apol\u00f3nia, apartado 1172, Bragan\u00e7a 5301-855, Portugal"}]},{"given":"Lillian","family":"Barros","sequence":"additional","affiliation":[{"name":"Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragan\u00e7a,  Campus de Santa Apol\u00f3nia, apartado 1172, Bragan\u00e7a 5301-855, Portugal"}]},{"given":"Deborah","family":"Mensah","sequence":"additional","affiliation":[{"name":"CSIR-Food Research Institute, P.O. Box M20, Accra, Ghana"}]},{"given":"Matilda","family":"Dzomeku","sequence":"additional","affiliation":[{"name":"CSIR-Food Research Institute, P.O. Box M20, Accra, Ghana"}]},{"given":"Arailde","family":"Urben","sequence":"additional","affiliation":[{"name":"Embrapa Recursos Gen\u00e9ticos e Biotecnologia\u2014PqEB\u2014Parque Esta\u00e7\u00e3o Biol\u00f3gica, Final Av. W5 Norte, Caixa Postal 02372, CEP:70770-900 Bras\u00edlia, DF, Brazil"}]},{"given":"Juanita","family":"Prempeh","sequence":"additional","affiliation":[{"name":"CSIR-Food Research Institute, P.O. Box M20, Accra, Ghana"}]},{"given":"Richard","family":"Takli","sequence":"additional","affiliation":[{"name":"CSIR-Food Research Institute, P.O. Box M20, Accra, Ghana"}]}],"member":"1968","published-online":{"date-parts":[[2014,11,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2062","DOI":"10.1016\/j.foreco.2008.09.044","article-title":"Utilization of macrofungi by some indigenous communities for food and medicine in Peninsular Malaysia","volume":"257","author":"Lee","year":"2009","journal-title":"For. Ecol. Manag."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1029","DOI":"10.1016\/j.foodres.2011.03.006","article-title":"Effects of trophism on nutritional and nutraceutical potential of wild edible mushrooms","volume":"44","author":"Grangeia","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_3","unstructured":"Obodai, M., and Apetorgbor, M. (2001). An Ethnobotanical Study of Mushroom Germplasm and Its Domestication in the Bia Biosphere Reserve, Environmental Protection Agency of Ghana. 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