Antioxidant activity and total phenolics of edible mushroom extracts

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

“…Cheung et al, 2003). Nevertheless, the result described by Yang et al (2002) for methanolic extracts from Chinese samples (9.11 mg GAE/g extract) was higher than the one obtained herein.…”

“…Regarding L. edodes mushroom, it gave much higher DPPH scavenging activity (50% at 6.43 mg/ml; Table 1) than methanolic extracts of Chinese samples studied by Cheung et al (2003) (29.4% at 9 mg/ml), but lower than methanolic extracts of Chinese samples studied by Yang et al (2002) (50% at ~4.75 mg/ml).…”

“…and Flammulina velutipes (Chang and Miles, 2004). Despite several studies focused on the therapeutic effects of these commercial mushrooms, a few reports are available on antioxidant properties of samples from Brazil (Kitzberger et al, 2007), China (Cheung et al, 2003), India (Jayakumar et al, 2009), Spain (Palacios et al, 2011), Taiwan (Yang et al, 2002;Tsai et al, 2009) and Thailand (Chirinang and Intarapichet, 2009). Although these species are available throughout the year, it may be useful to keep their in vitro culture to produce compounds with biological interest.…”

Phytochemical characterization and antioxidant activity of the cladodes of Opuntia macrorhiza (Engelm.) and Opuntia microdasys (Lehm.)

“…The EC 50 values calculated for DPPH scavenging activity (O. microdasys: O. macrorhiza: 0.06 mg/mL) were significantly lower for O. macrorhiza, probably due its higher content in hydrophilic phenolic compounds ( Table 3) and organic acids ( Table 2). In general, in the evaluation of the antioxidant properties, antioxidant activity is under the 14 influence of extract's phenolic composition, 27,28 and a higher level of phenols usually resulted in a higher antioxidant capacity. It is true that O. microdasys presented higher contents in tocopherols, which are also antioxidant compounds, but the differences were less significant.…”

Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology

“…Mushrooms with delicate flavour and texture are recognised not only as nutritious food, but also an important source of biologically active compounds with medicinal values. Mushrooms have been reported to be an excellent source for antioxidant as they accumulate variety of secondary metabolites, including phenolic compounds, which are very competent scavengers of peroxy radicals (Cheung et al 2003). High antioxidant capacity has been reported in wild growing mushrooms; among others are T. rutilans (Ribeiro et al 2006); L. giganteus (Barros et al 2007a) and B. edulis (Ramirez-Anguiano et al 2007).…”