The Role of Polyphenols, -Carotene, and Lycopene in the Antioxidative Action of the Extracts of Dried, Edible Mushrooms

Abstract

One of the nutritional benefits of mushrooms is the presence of bioactive secondary metabolites which have been reported to exert various beneficial effects in vivo. Therefore, we selected thirteen frequently consumed species of Polish mushrooms and determined the concentration of polyphenols, flavonoids, β-carotene, and lycopene in aqueous and methanolic extracts of dried fruiting bodies as well as their reducing power and ability to scavenge ABTS cation radical. We found that the concentration of antioxidants is different in different species and in various parts of the fruiting body of mushrooms. We observed a strong correlation (r > 0.9) between the concentration of total phenolics and reducing power/scavenging effects in both aqueous and methanolic extracts, while this correlation was moderate for flavonoids. Beta-carotene did not contribute discernibly to the antioxidative properties of the extracts, while lycopene had a significant contribution to the scavenging activity of methanolic mushroom extracts.

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“…Findings of carotenoid content in the Ganoderma species in good amount made them important at par with fruits and vegetables (Mangels et al 1993). A higher amount of Beta carotene and lycopene was exhibited in these species and corroborated with the reports of Robaszkiewicz et al (2010), Pal et al (2010) and Celik et al (2014). Ascorbic acid is considered to exert a protective role against many oxidative stress related ailments such as cardiovascular, cancer, neurodegenerative problems and cataract (Halliwell 1996).…”

Antioxidant properties of seven wild edible mushrooms from Tanzania

“…Previous study by Stahl et al (1998) showed that lycopene was three times more efficient than β-carotene in preventing lipid peroxidation in multi lamellar liposomes. Besides, in previous study by Robaszkiewicz et al (2010) it was established that the content of lycopene was far lower than the concentration of β-carotene in the mushrooms where 0.0265 mg 100 g and ∼24.31 mg 100 g -1 in tomato. In the present study, phenol was the major antioxidant component followed by β-carotene, lycopene and flavonoids (Table 1).…”

Cellular Antioxidant and Antiproliferative Activities of <i>Morchella conica</i> Pers. Polyphenols <i>in</i> <i>vitro</i>

“…The total phenolic contents of M. conica Pers. were higher than those of Pleurotus ostreatus (1.44 mg GAE/g DW), Cantharellus cibarius (0.77 mg GAE/g DW) [30], Agaricus arvensis (2.83 mg GAE/g DW) and Saarcodon imbricatum (3.76 mg GAE/g DW) [31], but lower than the ethanol extracts of Portabella (10.65 mg GAE/g DW) and Crimini (9.89 mg GAE/g DW) [32]. Note: A-C, different uppercase letters indicate significant differences of free phenolics in the same column (p<0.05); a-c, different lowercase letters indicate significant differences of bound phenolics in the same column (p<0.05).…”

“…Subsequently, medium containing different concentrations of free polyphenol extract (25, 50, 75, 100, 125, 150, 175, 200, 225, 250 μg/mL) and bound polyphenol extract (10,20,30,40, 50, 60, 70, 80, 90, 100 μg/mL) was added (100 μL/well), followed by incubation at 37°C for another 24 h. The medium was then removed, and the plate was washed with PBS (100 μL/well). Thereafter, 50 μL/well of methylene blue solution (prepared with 0.6% methylene blue, 0.67% glutaraldehyde, and 98% HBSS) was added for staining.…”