Antioxidant capacity of several Iranian, wild and cultivated strains of the button mushroom

Abstract

The white button mushroom, Agaricus bisporus, is the most commonly grown mushroom in Iran; however, there is a significant shortage of research on its antioxidant activity and other medicinal properties. The aim of this study was to evaluate antioxidant capacity of the methanolic extracts from four cultivated strains and four Internal Transcribed Spacer (ITS)-identified, Iranian wild isolates of A. bisporus. Evaluations were made for total phenols, flavonoids and anthocyanins, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. Overall, results showed that all the wild isolates exhibited significantly lower DPPH-derived EC50, compared to the cultivated strains (p < 0.05). A relatively high relationship was observed between total phenols and flavonoids or anthocyanins (r2 > 0.60). However, these constituents could not statistically differentiate the group of wild samples from the cultivated ones, and there was low correlation with the DPPH-derived EC50s (r2 < 0.40). In conclusion, comparisons showed that wild isolate 4 and cultivated strains A15 and H1 had higher antioxidant capacity than the others (p < 0.05). This result identifies these mushrooms as good candidates for further investigation.

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

“…3.5 mg/g DW, and 4.83 mg/g DW, respectively. In their investigations of wild and cultivated white button mushrooms, Tajalli et al (2015) showed a wide variation in the content of phenolic compounds ranging from 3.61 to 9.61 mg GAE/g DW. The values obtained in studies conducted by other authors are also substantially higher, i.e.…”

Nutritional and Antioxidant Variability of Some Wild and Cultivated Edible Mushrooms from Kastamonu Rural Areas

“…Turfan et al (2018) found that total phenolic concentration of mushrooms varied between 28.68 and 157.39 mg DW -1 . Results of Tajalli et al (2015) showed that the amount of total phenolic and anthocyanin ranged from 3.61 to 9.61 mg g -1 and from 0.087 mg 100 g -1 to 7.70 mg 100 g -1 respectively in six wild edible mushrooms. Hussein et al (2015) determined that total phenolic level changed between 136.21 mg 100 g -1 and 431.03 mg 100 g -1 in seven wild edible mushrooms.…”

Comparative Phytochemical Constituents and Antioxidant Activity of Wild and Cultivated Alepidea amatymbica Eckl & Zeyh

“…It was previously reported that the wild state of the plant is usually in a shady and moist habitat but the cultivated plant may be inconsistently shaded and other environmental conditions may not be adequately simulated unlike the ones in the wild; hence there may be phytochemical variations [31] as shown in the results of this research. According to Ashashri et al [33] and Tajalli et al [34], the exposure of plants to harsh environmental conditions including insects and infections is known to enhance the productions of flavonols and flavonoids. These phytochemicals are for self-protection.…”