Primary and secondary antioxidant activities of nine edible mushrooms species

Abstract

In this study, nine different edible mushrooms, namely bunapi, maitake, bunashimeji, abalone, oyster, button, white, enoki and kukur evaluated for antioxidant activities and total phenolic content (TPC). Specifically, three different antioxidant assays which were 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP) and metal chelating (MC) used. From the evaluation, button mushrooms were identified to scavenge free radicals and reduce lipid peroxidation with the lowest EC 50 of 23.40±2.56 mg/mL in methanol extract. Besides, the highest ferric reducing antioxidant power and metal chelating activities were exhibited by button mushroom in water extract at 25.47±2.52 mg/mL and enoki in methanol extract at 1.00±0.16 mg/mL, respectively. On the other hand, the highest contents of total phenolics were recorded in a water extract of kukur with 211.35±11.89 µg GAE/g extract and methanol extract of maitake with 400.28±11.35 µg GAE/g extract. However, there was no correlation between the antioxidant activity and total phenolic content because the activity of DPPH, FRAP and metal chelating revealed different lowest EC 50 value when associated with different species of mushrooms. Hence, this study showed the antioxidant values of nine edible mushrooms species, which can serve as a useful database for the selection of mushrooms in food, pharmaceuticals and nutraceuticals industries.

Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom

“…Shin and Lee (2014) investigated the effect of hydrothermal extraction on the antioxidant activity of Maitake mushroom and DPPH values were determined as 37.13% at 121°C in 30 minutes, 55.36% in 60 minutes, 46.76% in 30 minutes at 130°C, 62.04% in 60 minutes, 46.81% at 140°C in 30 minutes, 57.19% in 60 minutes, 53.29% in 30 minutes at 150°C and 65.85% in 60 minutes. The antioxidant activity was determined in some mushroom species (A. bisporus, F. velutipes, S. commune, G. frondosa, H. tessellatus, P. eryngii and P. ostreatus) obtained from market in water and methanol extract separately using DPPH and FRAP methods by Muhammad Ezzudin et al (2019). EC50 value of DPPH reducing activity could not be determined for Maitake mushroom in water.…”