Abstract
Edible mushrooms, whether fresh or processed, are widely consumed worldwide. In order to determine their nutritional and/or functional values, this study was conducted to evaluate the free radical scavenging activity of Volvariella (Volvariella volvacea), wood ear (Auricularia auricula-judae), and shiitake (Lentinula edodes) mushrooms. Trolox equivalent per 100g sample (TE/100g) was determined to describe the activity using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Results showed that wood ear exhibited the highest free radical scavenging activity (387.11±30.26 TE/100g) among the three species. Shiitake mushroom exhibited 368.13 ±27.03 TE/100g activity. Volvariella contained the lowest activity with 318.72 ±36.87 TE/100g. Based on the solvent system, ethanolic extracts showed the highest free radical scavenging activity (386.45±23.30 TE/100g) while hexane extract showed the least free radical scavenging activity (326.34 ±27.75 TE/100g). Water extract exhibited 361.17 ±49.11TE/100g activity. The results of this study showed that mushroom extracts could serve as natural antioxidants due to their significant antioxidative property
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