Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content
This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: <i>Lentinula edodes</i> (LE), <i>Pleurotus ostreatus</i> (PO), <i>Agaricus bisporus</i> (AgW a...
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MDPI AG
2025-01-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/40/1/13 |
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| author | Mafalda Silva Manuela Lageiro Ana Cristina Ramos Fernando H. Reboredo Elsa M. Gonçalves |
| author_facet | Mafalda Silva Manuela Lageiro Ana Cristina Ramos Fernando H. Reboredo Elsa M. Gonçalves |
| author_sort | Mafalda Silva |
| collection | DOAJ |
| description | This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: <i>Lentinula edodes</i> (LE), <i>Pleurotus ostreatus</i> (PO), <i>Agaricus bisporus</i> (AgW and AgB), and <i>Hericium erinaceus</i> (HE). Phenolic profiles were analyzed by HPLC. AgW demonstrated the highest TPC (46.2 mg GAE/100 g FW) and superior antioxidant activity in DPPH and FRAP assays, highlighting its phenolic compounds as the primary contributors. Catechin and hydroxybenzoic acid were identified as species-specific phenolics in PO and AgW, respectively, contributing to their antioxidant potential. These findings underscore the diversity of antioxidant mechanisms in mushrooms and their potential as natural sources of bioactive compounds. |
| format | Article |
| id | doaj-art-cb62d8131a804bf3bdfd1ae8c2a92a71 |
| institution | Kabale University |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj-art-cb62d8131a804bf3bdfd1ae8c2a92a712025-08-20T03:26:10ZengMDPI AGBiology and Life Sciences Forum2673-99762025-01-014011310.3390/blsf2024040013Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic ContentMafalda Silva0Manuela Lageiro1Ana Cristina Ramos2Fernando H. Reboredo3Elsa M. Gonçalves4INIAV-Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, PortugalINIAV-Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, PortugalINIAV-Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, PortugalGeoBioTec-Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 2829-516 Caparica, PortugalINIAV-Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, PortugalThis study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: <i>Lentinula edodes</i> (LE), <i>Pleurotus ostreatus</i> (PO), <i>Agaricus bisporus</i> (AgW and AgB), and <i>Hericium erinaceus</i> (HE). Phenolic profiles were analyzed by HPLC. AgW demonstrated the highest TPC (46.2 mg GAE/100 g FW) and superior antioxidant activity in DPPH and FRAP assays, highlighting its phenolic compounds as the primary contributors. Catechin and hydroxybenzoic acid were identified as species-specific phenolics in PO and AgW, respectively, contributing to their antioxidant potential. These findings underscore the diversity of antioxidant mechanisms in mushrooms and their potential as natural sources of bioactive compounds.https://www.mdpi.com/2673-9976/40/1/13edible mushroomstotal phenolic contentantioxidant activity |
| spellingShingle | Mafalda Silva Manuela Lageiro Ana Cristina Ramos Fernando H. Reboredo Elsa M. Gonçalves Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content Biology and Life Sciences Forum edible mushrooms total phenolic content antioxidant activity |
| title | Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content |
| title_full | Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content |
| title_fullStr | Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content |
| title_full_unstemmed | Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content |
| title_short | Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content |
| title_sort | cultivated mushrooms a comparative study of antioxidant activity and phenolic content |
| topic | edible mushrooms total phenolic content antioxidant activity |
| url | https://www.mdpi.com/2673-9976/40/1/13 |
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