Antioxidant property of edible mushrooms collected from Ethiopia

Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory Ray Ziegler

Research output: Contribution to journalArticle

48 Citations (Scopus)

Abstract

Two cultivated (P. ostreatus and L. edodes) and five wild (L. sulphureus, A. campestris, T. clypeatus, T. microcarpus and T. letestui) edible mushrooms were analyzed for their antioxidant activities, total phenolics, total flavonoids, phenolic profile and ergothioneine content. Results showed that A. campestris had the greatest antioxidant activity in all assays with lower EC50 (mg/ml) values of 1.4, 3.6 and 0.035 for scavenging, reducing and chelating activities, respectively. To correlate well with activities, A. campestris also exhibited greater total phenolics and total flavonoids content of 14.6 mg GAE/g and 1.97 mg CE/g, respectively. The maximum concentration (μg/g) of the individual phenolic compounds were 7.80 (P. ostreatus) for caffeic acid, 4.55 (T. letestui) for chlorogenic acid, 15.8 (T. microcarpus) for p-coumaric acid, 20.3 (A. campestris) for ferulic acid, 561.9 (A. campestris) for gallic acid, 38.7 (A. campestris) for p-hydroxybenzoic acid and 7.08 (A. campestris) for myricetin. All samples tested contained different amounts of ergothioneine ranging from 0.08 (L. sulphureus) to 3.78 (P. ostreatus) mg/g in dry weight.

Original languageEnglish (US)
Pages (from-to)30-36
Number of pages7
JournalFood Chemistry
Volume157
DOIs
StatePublished - Aug 15 2014

Fingerprint

Ergothioneine
ferulic acid
Ethiopia
Agaricales
Flavonoids
mushrooms
flavonoids
Antioxidants
antioxidant activity
Hydroxybenzoates
antioxidants
Chlorogenic Acid
Gallic Acid
4-hydroxybenzoic acid
myricetin
Scavenging
p-coumaric acid
caffeic acid
chlorogenic acid
Chelation

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Cite this

Woldegiorgis, Ashagrie Z. ; Abate, Dawit ; Haki, Gulelat D. ; Ziegler, Gregory Ray. / Antioxidant property of edible mushrooms collected from Ethiopia. In: Food Chemistry. 2014 ; Vol. 157. pp. 30-36.
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Antioxidant property of edible mushrooms collected from Ethiopia. / Woldegiorgis, Ashagrie Z.; Abate, Dawit; Haki, Gulelat D.; Ziegler, Gregory Ray.

In: Food Chemistry, Vol. 157, 15.08.2014, p. 30-36.

Research output: Contribution to journalArticle

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