Comparative Study of Wild Edible Mushrooms as Sources of Antioxidants

Abstract

The purpose of the study was to explore sixteen of the most popular edible species of wild-growing mushrooms as potential sources of antioxidants. Among the mushrooms tested, the highest total polyphenol contents, exceeding 100 mg/100 g fresh mass, were found in five mushrooms: Boletus chrysenteron, B. edulis, Leccinum scabrum, L. aurantiacum, and Macrolepiota procera. Antioxidant activity was measured with the FRAP, TEAC, DPPH scavenging ability and ferrous ions chelating ability assays. Results of the study show that wild mushrooms vary according to their antioxidant properties. The highest FRAP potentials, exceeding 1 mmol/100 g, were found in five species ofBoletales: Boletus edulis, B. chrysenteron, Leccinum scabrum, L. aurantiacum, and Suillus grevillei. TEAC values were from 1.07 to 4.01 mmol/100 g fresh mass. High TEAC values (>2.3 mmol/100 g) were found in Leccinum scabrum, L. aurantiacum, Macrolepiota procera, Boletus chrysenteron, and B. edulis. The DPPH radical scavenging effectiveness of mushroom extracts, expressed as EC50 values, was in range 2.91-13.86 mg/mL. Scavenging ability was the highest for B. edulis and B. chrysenteron. The metal chelating ability of mushroom extracts expressed as ECso values of chelating ability on ferrous ions were from 8.02 mg/mL in Cantharellus cibarius to 12.10 mg/mL in Suillus luteus. Among the mushrooms tested, Boletus chrysenteron and B. edulis were characterized by high scores of polyphenol contents and antioxidant activity in the FRAP, TEAC, and DPPH assays. These results place these culinary species of wild-growing mushrooms among products with considerable antioxidant potential.

Sprouts as potential sources of dietary antioxidants in human nutrition

“…Whereas, the total flavonoid content for these food categories are: 2.5-76. [12][13][14][15][16]. In comparison to these plant foods assayed with the same procedure as in the current study, sprouts are comparable to most of vegetables, fruits and beverages with respect to FRAP antioxidant potential, polyphenol and flavonoid contents.…”

“…On the other side, the antioxidant power of some products has not been establish yet. Therefore, the present study evaluates antioxidant activity, as well as polyphenol and flavonoid contents, in common sprouts having an aim to extend our already published food databases [12][13][14][15][16].…”

Xanthine Oxidase Inhibitory Activity of Hungarian Wild-Growing Mushrooms

“…In a previous work, Witkowska et al . () demonstrated that S . grevillei possesses high antioxidant potential.…”

Mushrooms: A Potential Natural Source of Anti-Inflammatory Compounds for Medical Applications

“…Many edible mushrooms have been found to exhibit anti-inflammatory properties due to the presence of some phenolic compounds ( Figure 5 ). For example, the common phenolic molecule pyrogallol has been extracted from Agaricus bisporus , Cantharellus cibarius , and Lactarius deliciosus [ 89 , 90 ]. Pyrogallol inhibited NO production and iNOS, IL-1 β , and IL6 mRNAs expression in response to LPS-stimulated RAW 364.7 macrophages [ 91 ].…”