Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

► The studied mushrooms are widely appreciated in gastronomy. ► They revealed high protein and carbohydrate contents, and low fat levels. ► Water soluble polysaccharidic and ethanolic fractions revealed high antioxidant activity. ► Phenolic acids, tocopherols and ascorbic acid were the main antioxidants. Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (phenolic compounds, macronutrients, sugars, fatty acids, tocopherols and ascorbic acid) of four wild edible mushrooms widely appreciated in gastronomy: Armillaria mellea (Vahl) P. Kumm., Calocybe gambosa (Fr.) Donk, Clitocybe odora (Fr.) P. Kumm., Coprinus comatus (O.F. Müll.) Pers. Furthermore, the antioxidant activity of their water soluble polysaccharidic and ethanolic fractions was studied by three different in vitro assays. C. comatus revealed the highest concentrations of sugars (43.23/100g dry weight), PUFA (77.46%), phenolic compounds (45.02mg/kg), tocopherols (301.03μg/100g) and, among all of the fractions tested, its ethanolic fraction showed the highest antioxidant activity (EC50