The Content of Polyphenols and Their Antioxidative Activity in Some Edible Mushrooms

Abstract

      Mushrooms have been valued throughout the world for both nutritive and pharmaceutical uses for thousands of years. The whole of mushrooms contains polyphenols and L-ergothioneine (ERGO), which are biologically active antioxidants. In the present study the content of popluphenols and their antioxidant activity of five mushrooms, Pleurotus spp., Pleurotus spp., Hypsizygus marmoreu, Agaricus bisporus, and Pleurotus eryngii cultured in Van Giang Mushroom Station were investigated. In the cap, stem and wasted scrap of these five mushrooms the

polyphenol content was hightest in Agaricus bisporus (245.3mg GAE/100g in cap; 176.4mg GAE/100g in stem, 167.2mg GAE/100g in scrap). Antioxidative activity was highest in Agaricus bipsorus (cap – 337.9 ± 4.2μmol TE/100g, stem 284.0 ± 1.5μmol TE/100g, scrap 135.2 ± 1.8μmol TE/100g. This was lowest in Hypsizygus marmoreu (cap- 90.1 ± 2.3μmol TE/100g, stem- 70.2 ± 1,6μmol TE/100g, scrap- 24.2 ± 3.9μmol TE/100g). The correlation between the antioxidative activity and polyphenol content was possitively significant ((R2=0.7988).