Journal of Food Processing & Technology

Abstract

Antioxidant Properties of Wild Edible Mushrooms

Ali Keles, Ilkay Koca and Hüseyin Gençcelep

The methanolic extracts of dried wild edible mushroom were analyzed for antioxidant activity in different assays, namely, ferric antioxidant reducing power (FRAP), scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and total phenolic content. Among the twenty four mushroom extracts, the methanolic extracts from Leccinum scabrum showed the most potent radical scavenging activity showing 97.96%. The EC50 of Pleurotous dryinus and Lactarius piperatus methanolic extracts were 24.71 and 24.12 mg/ml, respectively. Total phenolics in the methanolic extracts were the highest in Boletus edulis. On the other hand, dry matter and ascorbic acid were determined in twenty four dried wild edible mushrooms. The amounts of ascorbic acid and total phenolic compounds found in the mushroom extracts were determined very low concentrations. Results from the PCA showed that principal components (PC) 1 and 2 described about 79.588 % of the total variation of sample. Therefore, edible mushrooms may have potential as natural antioxidants.