Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom Lloyd (Digüeñe Mushroom).

The wild mushroom , also known as digüeñe, is a parasitic ascomycete of trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components.

Optimization of Phenolic Content Extraction and Effects of Drying Treatments on Physicochemical Characteristics and Antioxidant Properties of Edible Mushroom (Jacq.) P. Kumm (Oyster Mushroom).

Edible mushrooms have been part of the human diet for centuries. Traditionally, they have been used for culinary and medicinal purposes due to their chemical composition and nutritional value, including their high antioxidant activity attributed to key metabolites such as phenolic compounds and ergothioneine. mushrooms, known for their potent antioxidant activity, are prone to spoilage shortly after harvest, making preservation methods necessary.