Abstract:Edible mushrooms, whether fresh or processed, are widely consumed worldwide. In order to determine their nutritional and/or functional values, this study was conducted to evaluate the free radical scavenging activity of Volvariella (Volvariella volvacea), wood ear (Auricularia auricula-judae), and shiitake (Lentinula edodes) mushrooms. Trolox equivalent per 100g sample (TE/100g) was determined to describe the activity using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Results showed that wood ear exhibited … Show more
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