A comprehensive evaluation of the morpho-biochemical and chemical constituent profiles in various wild mushroom species: Investigating their potential benefits and limitations

Edible wild mushrooms contain substances that are nutritionally and biologically important for human consumption. There is a growing trend in the use of functional foods and traditional medicines derived from macrofungi owing to their numerous health benefits and rich nutrient content. However, there remains a substantial gap in detailed scientific knowledge. This study aimed to analyze the morpho-biochemical and chemical composition profiles, as well as evaluate the possible health benefits and risks of the biochemical constituents in cultivated and wild edible mushroom species collected from the Iraqi Kurdistan region. Significant variations were observed among the studied species in the morpho-biochemical characters. Amanita crocea (73.74 g), Amanita lividopallescens (58.54 g), and Amanita vittadinii (60.57 g) exhibited the highest mushroom weights. Pleurotus eryngii had the largest cap diameter (10.70 cm vertical, 9.04 cm horizontal). Wild species showed significantly higher biochemical traits, except for moisture content (MC). The chemical composition profiles varied among the species. Several bioactive compounds with health and pharmaceutical properties have been identified. Cultivated species contained the lowest number of compounds. A. lividopallescens had the highest concentrations of 9-octadecenoic acid (16.56%), 13-octadecenoic acid-methyl ester (11.15%), ergosterol (14.62%), and hexadecanoic acid-methyl ester (10.13%). Multivariate analysis grouped the 11 species into three major clusters. Nine potentially harmful compounds were detected in eight species. The study concluded that substantial variations existed in the traits examined among mushroom species. Wild species demonstrated superior biochemical traits and chemical compositions compared with cultivated mushrooms. By emphasizing research and cultivation methods, the potential of mushrooms as crucial components of nutrition and medicine can be realized, positively impacting health outcomes and contributing to sustainable agricultural practices.