The antioxidant properties of three mushroom samples, namely, Lentinus squarrosulus, Volvariella esculenta and Pleurocybella porrigens were investigated. The antioxidant activities, 2, 2- diphenylpicrylhydrazyl (DPPH) radical scavenging ability, reducing powers, amount of total phenolic compounds and flavonoid concentration of the extracts were determined. The mushroom samples showed differences in values for all the five parameters. L. squarrosulus had the highest antioxidant activity of 40.54±1.50, flavonoid concentration (61.93±2.93), total phenolic content (392.68±33.77) and reducing power activity (281.15±8.13), while P. porrigens had the least values for these parameters. There were statistically significant correlations between reducing power and amount of total phenolic compounds in all three mushroom extracts. The highest DPPH scavenging ability was shown by P. porringes (63.37±2.89) and the least value of this parameter was shown by V. esculenta (48.88±1.35). The mushroom samples showed significant difference (p<0.05) in all the parameters, except for total phenolic compounds concentration (p>0.05). All the three mushroom samples exhibited effective antioxidant properties which contribute to their medicinal and health values.
Key words: Lentinus squarrosulus, Volvariella esculenta, Pleurocybella porrigens,mushroom, antioxidant, phenolic content.
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