Total Phenols and Antioxidant Activity of Commercial and Wild Mushrooms From Chihuahua, Mexico Fenoles Totalesy Capacidad Antioxidante De Hongos Comercialesy Silvestres De Chihuahua, México

Abstract

Three wild edible mushrooms (Agaricus sp., Boletus sp., and Macrolepiota sp.) from the North of Mexico (Chihuahua state) and two commercial species (Agaricus bisporus white strain and Portabella: Agaricus bisporus brown strain) were analyzed to determine their proximate composition, total phenols and antioxidant activity. Wild mushrooms presented lower humidity values with respect to commercial species. Other proximate parameters such as total protein, lipids, ashes and carbohydrates were similar to those reported for edible mushrooms. Total phenols and antioxidant activity (Ferric Reducing/ Antioxidant Power assay, FRAP) were determined from 80 % methanol extracts. Wild Mushrooms had higher phenol content and antioxidant capacity than commercial mushrooms. A direct correlation between phenols and antioxidant activity (r 2 = 0.986) was observed. Due to these characteristics, wild mushrooms could be considered as a complement in the diet for the health benefits they present. ResumenSe analizó la composición proximal, fenoles totales y capacidad antioxidante, de tres hongos silvestres (Agaricus sp., Boletus sp., and Macrolepiota sp.) del norte de México (Chihuahua) y dos comerciales (Agaricus bisporus cepa blanca and Portalella: Agaricus bisporus cepa café). Los hongos silvestres presentaron valores menores de humedad que los comerciales. Los demás parámetros proximales (proteínas, lípidos, cenizas y carbohidratos totales) fueron similares a los reportados para hongos silvestres. La concentración de fenoles totales y actividad antioxidante (Ferric Reducing/Antioxidant Power assay, FRAP) se determinaron a partir de extractos con metanol al 80 %. Los hongos silvestres presentaron valores más altos en fenoles totales y actividad antioxidante, frente a los hongos comerciales. Se observó una correlación directa (r 2 = 0,986) entre fenoles totales y actividad antioxidante. Estas características de los hogos silvestres hacen que puedan ser considerados, como complemento de la dieta ya que puede presentar buenos beneficios en la salud.

Molecular Identification, Antioxidant Efficacy of Phenolic Compounds, and Antimicrobial Activity of Beta-Carotene Isolated from Fruiting Bodies of Suillus sp

“…[33] who found a high correlation between anti-oxidative activities and phenolic content concentrations which increased from 23.92%, 36.18% and 79.46% through increasing the concentrations from 100, 500 and 1000 mg/mL respectively. This result inconsistent with [34,35] regarding the relationship between antioxidative activities and phenolic content, the highest antioxidant associated with the greatest amount of phenolic content. Also, the reason for increasing the reducing power of secondary metabolites is probably due to reduced groups that interact with peroxides and prevent their formation [36e39].…”

Actividad antimicrobiana, contenido de compuestos fenólicos y capacidad antioxidante de cuatro hongos macromicetos comestibles de Chihuahua, México

“…The crude extracts for the determination of phenolics compounds and antioxidant activity were prepared according to Álvarez-Parrilla, de la Rosa, Martínez & González Aguilar, (2007). Dried samples (0.25 g) were mixed with 25 mL of 80% methanol and sonicated (Bransonic® CPX5800H) for 15 min.…”

Impact on Physicochemical Composition and Antioxidant Activity of the Wild Edible Mushroom Cyttaria espinosae Subjected to Drying

“…In this sense, it has been reported that the stability of the antioxidant compounds of mushrooms (such as phenols) may be affected after harvesting, this due to enzymic and oxidative degradation, specifically phenol oxidases. [23] Alvarez-Parrilla et al [24] reported that this problem can be avoid by freeze drying, that prevent polyphenol degradation and minimize antioxidant activity loss, for instance, Agaricus sp., Boletus sp., and Macrolepiota sp. and two commercial strains of Agaricus bisporus (white and brown strain), [24] all wild edible mushrooms.…”

“…[23] Alvarez-Parrilla et al [24] reported that this problem can be avoid by freeze drying, that prevent polyphenol degradation and minimize antioxidant activity loss, for instance, Agaricus sp., Boletus sp., and Macrolepiota sp. and two commercial strains of Agaricus bisporus (white and brown strain), [24] all wild edible mushrooms. Hence, freeze drying is an adequate process to maintain antioxidant activity and some compounds associated with this bioactivity.…”