Table 2.
Phenolic acids and related compounds characterized by HPLC–MS 1.
| N°. | Phenolic Compounds | P. flaccida (µg/g dw) | L. nuda (µg/g dw) | One-Way ANOVA * |
|---|---|---|---|---|
| 1 | Gallic acid | 132 ± 1.79 a | 131.7 ± 1.11 a | 0.9955 |
| 2 | Protocatechuic acid | 79.91 ± 2.02 b | 97.28 ± 1.10 a | <0.0001 |
| 3 | Chlorogenic acid | 136.3 ± 1.27 b | 327.6 ± 3.68 a | <0.0001 |
| 4 | Catechin | 102 ± 1.32 b | 400.2 ± 6.13 a | <0.0001 |
| 5 | p-Hydroxybenzoic acid | 138.5 ± 1.58 b | 587.9 ± 4.89 a | <0.0001 |
| 6 | Caffeic acid | 13.28 ± 0.60 b | 77.37 ± 0.66 a | <0.0001 |
| 7 | Vanillic acid | 26.59 ± 0.81 a | 23.53 ± 1.10 b | 0.0114 |
| 8 | Syringic acid | 11.25 ± 0.72 a | 8.57 ± 0.49 b | 0.001 |
| 9 | Rutin | nd | nd | - |
| 10 | Ellagic acid | 100.5 ± 3.62 b | 362.6 ± 2.80 a | <0.0001 |
| 11 | p-Coumaric acid | 35.9 ± 0.53 b | 124.2 ± 2.73 a | <0.0001 |
| 12 | Vanillin | nd | nd | - |
| 13 | Ferulic acid | 11.61 ± 0.32 b | 27.3 ± 0.53 a | <0.0001 |
| 14 | Rosmarinic acid | nd | nd | - |
| 15 | Salicylic acid | nd | nd | - |
| 16 | Methylparaben | 47.12 ± 1.04 b | 271.6 ± 3.21 a | <0.0001 |
| 17 | Quercetin | nd | nd | - |
| 18 | Cinnamic acid | 124.2 ± 0.44 b | 274.3 ± 1.00 a | <0.0001 |
1 Each value is expressed as means ± SD of three independent measurements. * p < 0.05 indicates that the mean value of at least one component differs from the others. For each mushroom sample, means within a line with different letters differ significantly (p < 0.05). nd = not detected.