Antioxidant Capacity and Polyphenolic Content of Dried Wild Edible Mushrooms from Poland

Abstract

In this study 6 species of wild edible mushrooms were evaluated in terms of their total phenolic content and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical and ferric reducing antioxidant power assay methods. The mushrooms, namely Armillaria mellea, Cantharellus cibarius, Lactarius deliciosus, Leccinum aurantiacum, Suillus luteus, and Boletus badius, were dried using both freeze drying and convection drying at 50°C. The amounts of phenolic compounds varied from 3.0 ± 0.1 to 12.8 ± 0.4 mg gallic acid equivalents/g dry weight (for water extracts) and from 2.4 ± 0.1 to 11 ± 0.5 mg gallic acid equivalents/g dry weight (for ethanolic extracts). The species that presented the highest antioxidant potential were B. badius and S. luteus. The impact of hot-air drying on the antioxidant activity of water and ethanolic extracts was evaluated. We demonstrated that hot-air drying may have either a negative or positive influence on phenolics and antioxidant activity, depending on the mushroom species. However, a negative effect was more frequent.

Physicochemical properties of white button mushrooms ( Agaricus bisporus) as affected by coating

“…Several studies have shown that there is a strong correlation between the content of phenol compounds and the ability to suppress the DPPH radicals in the fresh mushrooms. This confirms the results of many previous studies, providing that the antioxidant properties of mushrooms are primarily responsible phenolic compounds (Barros, Baptista, Estevinho, & Ferreira, ; Radzki et al, ). In the case of using natural coatings correlation becomes lower, probably due to the partial degradation of phenolic compounds, due to changes in pH.…”

“…a-c , means with different lowercase letters in the same column are significantly different at p 0.05 according to Tukey's test. many previous studies, providing that the antioxidant properties of mushrooms are primarily responsible phenolic compounds (Barros, Baptista, Estevinho, & Ferreira, 2007;Radzki et al, 2014). In the case of using natural coatings correlation becomes lower, probably due to the partial degradation of phenolic compounds, due to changes in pH.…”

“…Mushroom extracts were obtained according to the methodology proposed by Radzki, Sławińska, Jabłońska‐Ryś, and Gustaw (). Mushrooms were cut into 3 mm slices and convective drying (BINDER, Germany) for 4 hr at 45 °C.…”

“…The observed differences can be probably explained by the fact that the authors have used the freeze-drying of mushrooms and not convection drying, as well as a slightly different extraction procedure. The use of convective drying can significantly reduce the content of phenolic compounds in mushrooms (Radzki et al, 2014). Khanal, Howard, and Prior (2010) showed that the phenolic compounds readily degrade when exposed to light, temperature increase and pH changes.…”

Evaluation of antioxidant activity of some wild macromycetes

“…По лі фено ли на ле жать до склад ної гру пи спо лук, що містять у сво їй струк ту рі аро ма тич не кіль це з од ні єю гід ро ксиль ною гру пою або біль шою їх кіль кістю. З-по між по лі фе но лів є як прості фе но ли (фе ноль ні ки сло ти та їхні по хід ні), так і склад ні струк ту рифла во ни, фла во но ї ди або ан то ціа ни (Radzki et al, 2014). По при ве ли ку кіль кість да них щодо ан тиок си дант ної ак тив ності екст рак тів гриб ної біо маси in vitro, прак тич но від сут ні ві до мості сто сов но цієї ак тив ності без по се редньо в ор га ніз мі лю ди ни.…”