Many studies highlight the health benefits of mushrooms, which are consequently becoming more and more interesting for researchers. The content of amino acids (AA), total phenolic content (TPC), and antioxidative activity (AAc) were determined in wild as well as cultivated mushrooms. The AA included: L-tryptophan (Trp), L-arginine (Arg), L-cysteine (Cys), L-methionine (Met), L-alanine (Ala), L-phenylalanine (Phe), L-lysine (Lys), L-valine (Val), L-glycine (Gly), and L-leucine (Leu). The wild mushrooms: Lactarius piperatus, Amanita caesarea, Lactarius deliciosus, Lycoperdon pyriforme, Macrolepiota procera, and cultivated mushrooms: Agaricus bisporus, Boletus aestivalis, Cantharellus cibarius, Pleurotus ostreatus, and Agaricus bisporus var. avellaneus were investigated in this study. The AA was determined by HPTLC method and quantified with a Camag TLC scanner and WINCAT software by scanning the plates at 540 nm. The TPC was spectrophotometrically estimated as gallic acid equivalents/g of fresh weight according to Folin-Ciocalteu’s method. The radical scavenging activity (RSA) of mushroom extracts was determined by DPPH assay. The highest content of Ala, Gly, Phe, Lys, Val, and Leu was found in Pleurotus ostreatus. The total phenolic content (mg GAE/g) in investigated mushrooms ranged from 1.90 to 35.56, and the % RSA ranged from 43.88 to 90.17. This study promotes the consumption of food rich in bioactive compounds, mushrooms being among such food. Further research on mushrooms from Bosnia and Herzegovina and their benefits in the overall maintenance of human health and protection from age-related diseases is necessary.

Three Schiff bases were synthesized by reaction of different benzaldehydes with amino acids. The characterization of these compounds was performed using IR spectroscopy, molecular calculations, thin-layer chromatography, determining the melting point and other physical characteristics. IR spectra for imino groups (C=N), which are characteristic of Schiff bases, show stretching frequency from 1629 to 1654 cm-1. The obtained spectral results were confirmed by molecular calculations using the density functional theory (DFT) and were performed before experimental work. The DFT global chemical reactivity descriptors were calculated and used to predict their relative stability and reactivity of synthesized compounds. The antimicrobial assay of all compounds were screened for Grampositive bacteria species: Staphylococcus aureus ATCC 25923; Methicillin-resistant Staphylococcus aureus: MRSA ATCC 33591; Bacillus subtilis ATCC 6633; and Enterococcus faecalis ATCC 29212, Gram-negative: Salmonella enterica ATCC 31194; Pseudomonas aeruginosa ATCC 9027; Escherichia coli ATCC 25922; Extended Spectrum Beta-Lactamase producing E. coli: ESBL E. coli ATCC 35218, and one yeast Candida albicans ATCC 1023.The highest values of inhibition zones were recorded for compound1, followed by the compound 3, while compound 2 performed inhibitory effect just in case of MRSA. DFT calculations show that antimicrobial activity has a good correlation with chemical reactivity descriptors obtained Schiff bases.

Rutin is quercetin heteroside widely present in plants that exhibit many health-beneficial effects, such as strengthening the capillary walls, reducing the harmful effects of LDL cholesterol, and reducing the risk of cardiovascular diseases. Rutin was determined from three Allium species (A. cepa, A. sativum, and A. ursinum) collected in Bosnia and Herzegovina by the HPLC method associated with electrochemical detection. The analysis was performed from methanol extracts of bulb and leaf of garlic, bulb and leaf of onion, and leaves of wood garlic. Rutin was present in all of the examined samples. The highest rutin content was found in garlic leaves (0.78 ± 0.09 mg g−1), and the lowest in onion bulbs (0.04 ± 0.10 mg g−1). The contents of rutin were higher in leaf samples, suggesting that leaves of onion and garlic are recommended as a better natural source of this glycoside.

Many studies highlight the health benefits of mushrooms, which are consequently becoming more and more interesting for researchers. The content of amino acids (AA), total phenolic content (TPC), and antioxidative activity (AAc) were determined in wild as well as cultivated mushrooms. The AA included: L-tryptophan (Trp), L-arginine (Arg), L-cysteine (Cys), L-methionine (Met), L-alanine (Ala), L-phenylalanine (Phe), L-lysine (Lys), L-valine (Val), L-glycine (Gly), and L-leucine (Leu). The wild mushrooms: Lactarius piperatus, Amanita caesarea, Lactarius deliciosus, Lycoperdon pyriforme, Macrolepiota procera, and cultivated mushrooms: Agaricus bisporus, Boletus aestivalis, Cantharellus cibarius, Pleurotus ostreatus, and Agaricus bisporus var. avellaneus were investigated in this study. The AA was determined by HPTLC method and quantified with a Camag TLC scanner and WINCAT software by scanning the plates at 540 nm. The TPC was spectrophotometrically estimated as gallic acid equivalents/g of fresh weight according to Folin-Ciocalteu’s method. The radical scavenging activity (RSA) of mushroom extracts was determined by DPPH assay. The highest content of Ala, Gly, Phe, Lys, Val, and Leu was found in Pleurotus ostreatus. The total phenolic content (mg GAE/g) in investigated mushrooms ranged from 1.90 to 35.56, and the % RSA ranged from 43.88 to 90.17. This study promotes the consumption of food rich in bioactive compounds, mushrooms being among such food. Further research on mushrooms from Bosnia and Herzegovina and their benefits in the overall maintenance of human health and protection from age-related diseases is necessary.

Mushrooms have been a part of human diet in many regions of the world for centuries due to organoleptic characteristic as well as the nutritional values (Wang and Xu, 2014). In nature, there are over 150 000 different types of mushrooms but only 10% is known and designated (Wasser, 2010). However, only about 2 000 species are grown and cultivated for nutritional purposes. The consumption of the mushrooms has even increased remarkably over the past few decades (Gan et al., 2013). Mushrooms are tasteful food, full of proteins, rich in vitamin B, rich in different minerals and have almost all essential amino acids (Mujić et al., 2011). Examination of antioxidant activity in mushroom extracts and content of antioxidant compounds is currently very interesting aim of research.. Mushrooms are found to be rich source of these antioxidants with immense antiradical activity (Valentão et al., 2005). Phenolic acids were the major phenolic compounds reported in mushrooms. The antioxidant activity of anthocyanins including the protection of low density lipoproteins (LDL) against oxidation, has been demonstrated in a number of different in vitro systems. Phenols are important plant constituents because of their scavenging ability due to their hydroxyl groups (Hatano et al., 1989). In this study the radical scavenging activity (RSA) as well as the polyphenolic content and anthocyanins content of five edible mushrooms (Boletus edulis, Agaricus bisporus, Agaricus bisporus var. Avellaneous, Pleurotus ostreatus, Lentinula edodes) commercially available at Bosnian market was investigated. The amount of total phenol content was determined by Folin-Ciocalteu reagent method and total monomeric anthocyanin content was determined by pH differential spectrophotometric method. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina

For some synthesized coumarin derivatives, 1H and 13C NMR isotropic chemical shifts and some other molecular properties were calculated using density functional theory. The calculations yield reliable results, that are in good correlation with experimental data. This is a good basis for the collaboration between experimentalists and quantum chemists.

In the present investigation, a series of coumarin-based compounds containing a chalcone moiety were studied for their in vitro and in silico pro- perties. The DFT global chemical reactivity descriptors (chemical hardness, total energy, electronic chemical potential and electrophilicity) were calculated for four synthesized compounds and used to predict their relative stability and reactivity. The antibacterial activities of all compounds were screened against Bacillus subtilis (ATCC 6633) and Bacillus cereus (ATCC 11778). The quantum-chemical calculations indicated that the antibacterial activity correlates well with chemical reactivity descriptors of the molecules.