Comparative Evaluation of Chemical Compositions and Antioxidant Activity in Fruiting Bodies and Mycelia of Volvariella volvacea and Pleurotus sajor-caju Extracts.

Abstract

Mushrooms, recognized for their rich medicinal and nutritional content, have garnered significant interest due to their potent antioxidant properties. This study investigates the fruiting bodies and mycelia of straw mushrooms (Volvariella volvacea) and grey oyster mushrooms (Pleurotus sajor-caju). The mushrooms were extracted using distilled water at ratios of 1:25, 1:30, and 1:35 g/mL by soaking in a temperature-regulated shaking bath set at 50°C. The aqueous extracts were analyzed for their bioactive components, including polysaccharides, proteins, GABA, total phenolic content (TPC), and total flavonoid content (TFC), along with their antioxidant capacities using DPPH and ABTS assays. The results indicated that the straw mushroom exhibited higher levels of polysaccharides, GABA, TPC, and TFC compared to the grey oyster mushroom, which contained higher protein levels. Specifically, the fruiting bodies extract of the straw mushroom demonstrated the highest levels of polysaccharides (416.94 mg/g extract), GABA (12.86 mg/g extract), TPC (33.27 mg GAE/g extract), and TFC (9.39 mg CE/g extract). Furthermore, the fruiting bodies extract showed a greater capacity to scavenge free radicals than the mycelia extract of both straw mushroom and grey oyster mushroom, with DPPH assay values of 0.65 and 0.47 mg TE/g extract and ABTS assay values of 2.26 and 1.74 mg TE/g extract, respectively. These results suggest that the fruiting bodies possess higher free radical scavenging potential as an outcome of their high levels of bioactive compounds. Consequently, these extracts indicate promise as natural antioxidative agents and could be effectively utilized as ingredients in the culinary industry.