a b s t r a c tAgaricus brasiliensis is a mushroom native from Brazil largely studied due to its polysaccharide contents, particularly b-glucans. In this study, the phenolics and organic acids contents as well as the antioxidant activities of its fruiting bodies and its mycelia obtained from submerged cultivation were compared. The hydroalcoholic extracts obtained from the fruiting bodies, early stationary mycelia and late stationary mycelia contain at least ten phenolic compounds and ten organic acids. Three phenolic compounds were identified as gallic acid, syringic acid and pyrogallol. Eight organic acids were identified as benzoic, oxalic, malic, acetic, alpha-ketoglutaric, citric, fumaric and trans-aconitic acids. All extracts presented antioxidant properties. The latter were evaluated by four assays: DPPH and ABTS radical scavenging activities, chelating ability for ferrous ions and inhibition of lipid peroxidation. The fruiting body extracts were more effective in the DPPH radical scavenging activity and lipid peroxidation inhibition that the mycelia extracts (P 0.05). The mycelia extracts were more effective in the ABTS radical scavenging activity and ferrous ion chelating ability (P 0.05). In conclusion, our results show that the mycelia of A. brasiliensis obtained in submerged cultivation can also be, as its fruiting bodies, valuable sources of antioxidant compounds.

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Abstract:The particular characteristics of growth and development of mushrooms in nature result in the accumulation of a variety of secondary metabolites such as phenolic compounds, terpenes and steroids and essential cell wall components such as polysaccharides, β-glucans and proteins, several of them with biological activities. The present article outlines and discusses the available information about the protective effects of mushroom extracts against liver damage induced by exogenous compounds. Among mushrooms, Ganoderma lucidum is indubitably the most widely studied species. In this review, however, emphasis was given to studies using other mushrooms, especially those presenting efforts of attributing hepatoprotective activities to specific chemical components usually present in the mushroom extracts.

This work compares the phenolic contents and the total antioxidant capacity of the 36 most popular Brazilian foods submitted to aqueous extraction or in vitro digestion. The purpose was to evaluate the extent by which digestion differs from the simple aqueous extraction procedures of several food matrices. After in vitro digestion, cereals, legumes, vegetables, tuberous vegetables, chocolates and fruits showed higher phenolic contents and higher antioxidant activities than those obtained by aqueous extraction. Contrarily, the digestion caused a reduction in the phenolic contents and antioxidant activities of beverages (red wine, coffee and yerba mate). Our results suggest that the phenolics of food groups with solid and complex matrix are protected against enzymatic action and alteration in pH during the digestion, what does not occur in liquid food matrices such as the beverages. This fact would overestimate the antioxidant activities of beverages submitted solely to aqueous extraction.