Evaluation of antioxidant activities of 3 edible mushrooms: Ramaria flava (Schaef.: Fr.) Quél., Rhizopogon roseolus (Corda) T.M. Fries., and Russula delica Fr.

Abstract

The methanolic extracts of Ramaria flava, Rhizopogon roseolus, and Russula delica were analyzed for their antioxidant activities in different test systems including β-carotene/linoleic acid, 1.1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, reducing power, and metal chelating activities in addition to their total phenolic and flavonoid contents. In the first case, methanol extract of R. roseolus showed the strongest activity. In DPPH system, the scavenging effects increased with the concentration. The reducing power of the mushroom also increased with concentration. Chelating effect was 96.75±0.28% for R. flava. In the case of total phenolic and flavonoid assays, R. flava found to have the highest phenolic content. Total flavonoid content of R. flava again found the superior to the other mushrooms. Experimental results indicate that the mushroom species evaluated here can be consumed safely. On the other hand, knowing the biological activity of these mushrooms will contribute to the establishment of conscious consumption.