Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea

Abstract

A study was conducted to determine the content of phenolic compounds and the antioxidative activity of five edible and five medicinal mushrooms commonly cultivated in Korea. Phenolic compounds were analyzed using high performance liquid chromatography, and antioxidant activity was evaluated by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide dismutase activity. A total of 28 phenolic compounds were detected in the mushrooms studied. The average total concentration of phenolic compounds was 326 microg/g, the average being of 174 microg/g in edible mushrooms and 477 microg/g in medicinal mushrooms. The average total flavonoids concentration was 49 microg/g, with averages of 22 and 76 microg/g in edible and medicinal mushrooms, respectively. The DPPH radical scavenging activities ranged between 15 (Pleurotus eryngii) and 70% (Ganoderma lucidum) when reaction time was for 1 min. When reaction time was 30 min, the values ranged between 5 (Pleurotus eryngii) and 78% (Agaricus bisporus). The SOD activity averaged 28% among the 10 mushroom species, averages for edible and medicinal mushrooms being comparable. DPPH activities was significantly correlated (p < 0.01) with total content of phenolic compounds in edible mushrooms, while in medicinal mushrooms there was a significant correlation (p < 0.01) between SOD activity and total concentration of phenolic compounds. Numerous significant positive correlations were observed between phenolic compounds detected and antioxidative potential.

Fruiting body, spores and in vitro produced mycelium of Ganoderma lucidum from Northeast Portugal: A comparative study of the antioxidant potential of phenolic and polysaccharidic extracts

“…The studied sample of G. lucidum fruiting body revealed higher reducing power than a sample from Taiwan (~50% at 0.75 mg/ml; Mau et al, 2002) and higher DPPH scavenging activity than samples from Korea (~74% at 10 mg/ml; Kim et al, 2008) and from Taiwan (~50% at 0.5 mg/ml; Mau et al, 2002). Furthermore, the antioxidant activity of mycelium ethanolic extract of G. lucidum from Central Italy was previously reported (Saltarelli et al, 2009), and the EC 50 value for DPPH scavenging activity (~0.3 mg/ml; mycelium obtained in PDA culture medium) was lower than the one reported in the present study (0.90 mg/ml).…”

“…The fruiting body (FBPh) revealed the highest total amount (1.23 mg/100 g dw, dry weight), while the mycelium obtained in liquid MMN culture medium (M-lMMN-Ph) provided the lowest concentration (0.25 mg/100 g dw). Kim et al (2008) reported a higher amount of phenolic compounds in a sample of G. lucidum from Korea (16.2 mg/100 g dw), as also the presence of different phenolic compounds, such as other phenolic acids and derivatives (gallic acid, protocatechuic acid, 5-sulfosalicylic acid and pyrogallol), flavan-3-ols (catechin), flavanones (naringin and hesperetin), flavonols (myricetin, quercetin and kaempherol), and isoflavones (formononetin and biochanin A). The absence of these compounds in the sample herein studied was confirmed using mass spectrometry (MS).…”

“…There are some reports regarding antioxidant properties of G. lucidum methanolic (Mau et al, 2002) and aqueous (Lin, Lin, Chen, Ujiie, & Takada, 1995) extracts, but also of its polysaccharides (Jia et al, 2009;Ping, Yan, Bing, Guo, Yun, & Ping, 2009;Liu, Wang, Pang, Yao, & Gao, 2010;Kozarski et al, 2011) and phenolic compounds (Kim et al, 2008). Phenolic compounds possess an established antioxidant capacity and their antiradical mechanism has almost completely revealed (Ferreira, Barros, & Abreu, 2009).…”

Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc

“…Woldegiorgis et al [7] detected in P. ostreatus caffeic, gallic and p-hydroxybenzoic acids and myricetin. Kim et al [59] additionally quantified homogentisic, protocatechuic, chlorogenic acids, naringin and myricetin. The study of P. ostreatus by Palacios et al [5] confirmed p-coumaric, ferulic, gallic, gentisic, p-hydroxybenzoic, homogentisic and protocatechuic acids and myricetin in fruiting bodies.…”

“…The study of P. ostreatus by Palacios et al [5] confirmed p-coumaric, ferulic, gallic, gentisic, p-hydroxybenzoic, homogentisic and protocatechuic acids and myricetin in fruiting bodies. Kim [6,7,59]. Flavonoids or their aglycones (myricetin, quercetin, naringenin, kaempferol and hesperetin) were also detected in different species of edible mushroom [5,7,59] (although neither fungi nor animals, but only plants have the ability to biosynthesize flavonoids [60]).…”