Phenolic composition, antioxidant and anticholinesterase properties of the three mushrooms Agaricus silvaticus Schaeff., Hydnum rufescens Pers. and Meripilus giganteus (Pers.) Karst. in Tunisia

Abstract

Mushrooms have been used both for food and medicine purposes for centuries. This paper provides a chemical study of Agaricus silvaticus Schaeff., Hydnum rufescens Pers. and Meripilus giganteus (Pers.) Karst. extracts and an evaluation of their antioxidant and anticholinesterase activities.Chemical investigations allowed as to note that the highest flavonoids and polyphenols contents are represented respectively in the ethyl acetate extract of A. silvaticus (47.06 ± 2.4 mg catechin g−1) and the methanolic extract of H. rufescens (32.54 ± 1.9 mg catechin g−1). While the highest amount of tannins (98.2 ± 4.8 mg catechin g−1) is present in M. giganteus ethyl acetate extract.The antioxidant activity was evaluated using 1,1-Diphenyl-2-Picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS), Ferric-Reducing Antioxidant Power (FRAP) and Catalase Activity Assay (CAT). The ethyl acetate extract of H. rufescens showed the highest antioxidant activity (IC50 = 0.852 ± 0.003 mg mL−1) by the DPPH method as well as a significant catalase activity (448.430 ± 0.002 μmol H2O2 degraded/min/protein).The anticholinesterasic activity showed 63.10% inhibition against butyrylcholinesterase by the methanolic extract of H. rufescens at the concentration of at 10 mg mL−1. The cholinesterase inhibition decreases with the concentrations decrease until its total disappearance at a concentration of 0.312 mg mL−1.