Antioxidant properties of edible mushrooms occurring in Slovakia
2024
Bedlovičová, Zdenka | Hrušková, Tatiana | Takáč, Peter | Strapáč, Imrich | Kobularčíková, Petra
Edible mushrooms are appreciated as a valuable food due to their nutritional qualities. They contain biologically active compounds, e.g. polyphenols, flavonoids, proteins, saccharides and vitamins with antioxidant activity that are known to protect cells from damage and apoptosis. This study was focused on the antioxidant properties of ten selected edible mushrooms occuring in Slovakia, namely, Agaricus arvensis, Boletus edulis (Bull.), Cantharellus cibarius (Fr.), Imleria badia (Fr.), Lactarius volemus (Fr.), Leccinum pseudoscabrum, Lentinula edodes, Lepista nuda (Bull.), Morchella esculenta (L.) and Pleurotus ostreatus. Free radical-scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH), total phenolics content, total flavonoids content and ascorbic acid, the latter determined using ultra-high per formance liquid chromatography, were studied in methanolic and aqueous extracts obtained from the above-mentioned mushrooms. All the extracts exhibited RSA (in the range of 14.2–88.2 % for methanolic extracts and 48.9–91.4 % for water extracts) due to the presence of phenolics. These were contained in methanolic extracts at 398.9–4 455.4 mg·kg-1 dry weight (DW) and in aqueous extracts at 2 314.9–15 171.9 mg·kg-1 DW (expressed as gallic acid equivalents). Flavonoid compounds were contained in methanolic extracts at 1 136.7–1 332.0 mg·kg-1 DW and in aqueous extracts at 1 247.3–1 735.0 mg·kg-1 DW (expressed as quercetin equivalents). Ascorbic acid was contained in the methanolic extracts at 525.42–2 752.75 mg·kg-1 DW and in aqueous extracts at 26.89–2 178.96 mg·kg-1 DW.
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