Profile of phenolic and organic acids, antioxidant properties and ergosterol content in cultivated and wild growing species of Agaricus

Monika Gąsecka,Mirosław Mleczek,Zuzanna Magdziak,Marek Siwulski

doi:10.1007/s00217-017-2952-9

Monika Gąsecka, Mirosław Mleczek + Show 2 more

https://doi.org/10.1007/s00217-017-2952-9

Copy DOI

Abstract

Among the Agaricus genus, both cultivated and wild growing species can be found. In the study, the profile of phenolic compounds and organic acids, as well as ergosterol content of different species of edible Agaricus, was estimated together with a comparison of their ability to scavenge DPPH radicals. The investigation was carried out on seven strains of Agaricus bisporus (one brown and six white), Agaricus blazei, Agaricus arvensis, Agaricus bitorquis, Agaricus campestris and Agaricus silvaticus. Before analysis, the samples were dried. Among nine organic acids detected in Agaricus species, oxalic, lactic and succinic acids were the most abundant. The profile was very heterogeneous with A. silvaticus, A. camperstis and A. arvensis found to be the species richest in organic acids. The phenolic profile revealed only phenolic acids, among which gallic, caffeic and ferulic were detected in all species. The dominant were gallic, trans-cinnamic and chlorogenic acids. The highest sum of phenolic acids and total phenolic content was found in A. brasiliensis. Antiradical of the extracts against DPPH radical was as follows: A. bitorquis > A. arvensis > A. brasiliensis > brown A. bisporus > A. campestris > A. silvaticus > white A. bisporus. The lowest EC50 value was estimated for A. brasiliensis and A. arvensis. A correlation was confirmed between antioxidant activity and phenolic acids. Ergosterol content reached the highest level in A. silvaticus and A. campestris. The investigation emphasizes the value of Agaricus species as a source of different bioactive compounds including phenolic compounds and organic acids.

Highlights

The genus Agaricus belonging to the family Agaricaceae includes about 300 different mushrooms
The profile of organic acids showed that nine acids were detected in Agaricus species, the profile was very heterogeneous (Table 2)
A. silvaticus, A. camperstis and A. arvensis were the richest species in organic acids (23,566.5, 22,985.3 and 21,540.6 mg/100 g dried weight (DW), respectively), while A. bitorquis and two strains (Kanmycel K2 and Sylvan A 15) of white A. bisporus were very poor in these compounds (6600.5, 6033.1 and 5798.3 mg/100 g DW, respectively)

Summary

Introduction

The genus Agaricus belonging to the family Agaricaceae includes about 300 different mushrooms. Most of them are edible, poisonous species are known [1]. The fruiting bodies of Agaricus have a fleshy cap or pileus with a dry, bare or scaly surface and a number of radiating plates or gills, the hymenophore. Agaricus species are appreciated due to their nutritional value, bioactive ingredients, antioxidant activity (including free radical scavenging) and biological effects, which makes them a valuable source of nutritional and pharmacological compounds [2,3,4]. Agaricus brasiliensis is known as a medicinal mushroom. Agaricus arvensis is a wild growing species, its fruiting bodies are commercially produced. Agaricus campestris and Agaricus silvaticus are edible wild growing species

Objectives

Methods

Results