ANTIOXIDANT PROPERTIES OF SELECTED EDIBLE MUSHROOM SPECIES

Abstract

Mushrooms have a long tradition of use in many countries. They are food full of proteins, rich in vitamin B, rich in different minerals and have almost all essential amino acids. Mushrooms have been reported as useful in preventing diseases such are hypertension, hypercholesterolemia and cancer. Objective of this work was to evaluate the antioxidant properties of three edible mushroom species Lentinula edodes, Hericium erinaceus and Agrocybe aegerita. For determination of potential antioxidant activity content of antioxidant compounds, phenolics and flavonoids, and scavenging capacity on DPPH˙ radicals have been determined. Also the reducing power of obtained extracts have been investigated. The highest extraction yield has been achieved in L. edodes extraction (20.82%). Highest total phenolics (23.07 mg GAE/g) and total flavonoids (5.04 mg CE/g) content, as well as TF/TP ratio (21.85%) have been determined for A. aegerita dry extract. Radical scavenging activity was found to exhibit IC50 value for extract concentration of 0.198 mg/ml for H. erinaceus, 0.073 mg/ml for L. edodes and lower than 0.02 mg/ml for A. aegerita dry extract. All investigated mushroom dry extracts posses reductive capabilities.