TY - JOUR
T1 - Antioxidant property of edible mushrooms collected from Ethiopia
AU - Woldegiorgis, Ashagrie Z.
AU - Abate, Dawit
AU - Haki, Gulelat D.
AU - Ziegler, Gregory R.
N1 - Funding Information:
Authors would like to acknowledge Addis Ababa University and Pennsylvanian State University for covering the research costs. Ashagrie is grateful to the finical support he has received from DAAD Germany through the in-country scholarship program.
PY - 2014/8/15
Y1 - 2014/8/15
N2 - 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.
AB - 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.
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U2 - 10.1016/j.foodchem.2014.02.014
DO - 10.1016/j.foodchem.2014.02.014
M3 - Article
C2 - 24679748
AN - SCOPUS:84896874106
SN - 0308-8146
VL - 157
SP - 30
EP - 36
JO - Food Chemistry
JF - Food Chemistry
ER -