Hilary Kwesi Ketemepi, Rossita Shapawi, Wan Aida Wan Mustapha, Abdul Aziz Jaziri, Nor Qhairul Izzreen Mohd Noor
Mushrooms are renowned for their nutritive value and bioactive compounds, which have potential applications in food, nutraceutical, agricultural, and cosmetic industries. This review focuses on the non-volatile and volatile compounds found in mushrooms. It also highlights the analytical techniques utilized for their identification, drawing on peer-reviewed articles published between 2014 and 2023. Literature search was conducted using the Scopus and ScienceDirect databases in accordance with PRISMA guidelines. These two databases were chosen because they represent a significant overlap and comprehensive coverage of high-quality scientific literature in the fields of food science, nutrition, and biotechnology. Non-volatile compounds in mushrooms contribute to bioactivities, such as anti-inflammatory, anti-cancer, immunomodulatory, and antioxidant effects, while volatile compounds define their flavour and aroma, and may also have pharmacological roles. Owing to advances in analytical procedures involving chromatographic and spectrometric techniques, such as high-performance liquid chromatography, gas chromatography-mass spectrometry, and solid-phase microextraction, the identification and characterization of mushroom compounds have been enhanced. Hence, the complex chemical makeup and functional properties of mushroom compounds are now better understood. However, further investigations are required to elucidate the modes of action of these bioactive compounds and explore their potential synergistic effects to enhance their therapeutic and functional benefits. © 2026 Elsevier B.V.
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Sabah, Kota Kinabalu, 88400, Malaysia; Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Sabah, Kota Kinabalu, 88400, Malaysia; Higher Institution Centre of Excellence (HICoE), Borneo Marine Research Institute, Universiti Malaysia Sabah, Jalan UMS, Sabah, Kota Kinabalu, 88400, Malaysia; Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Selangor, Bangi, 43600, Malaysia; Fishery Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, 65145, Indonesia; Adjunct Professor, Universitas Brawijaya, Malang, 65145, Indonesia; Halal Services and Research Centre, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Sabah, Kota Kinabalu, 88400, Malaysia
