Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content

Mafalda Silva; Manuela Lageiro; Ana C. Ramos; Fernando H. Reboredo; Elsa M. Gonçalves

doi:10.3390/blsf2024040013

Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content

Mafalda Silva, Manuela Lageiro, Ana C. Ramos, Fernando H. Reboredo, Elsa M. Gonçalves

Research output: Contribution to journal › Conference article › peer-review

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Abstract

This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: Lentinula edodes (LE), Pleurotus ostreatus (PO), Agaricus bisporus (AgW and AgB), and Hericium erinaceus (HE). Phenolic profiles were analyzed by HPLC. AgW demonstrated the highest TPC (46.2 mg GAE/100 g FW) and superior antioxidant activity in DPPH and FRAP assays, highlighting its phenolic compounds as the primary contributors. Catechin and hydroxybenzoic acid were identified as species-specific phenolics in PO and AgW, respectively, contributing to their antioxidant potential. These findings underscore the diversity of antioxidant mechanisms in mushrooms and their potential as natural sources of bioactive compounds.

Original language	English
Article number	13
Pages (from-to)	1-7
Number of pages	7
Journal	Biology and Life Science Forum
Volume	40
Issue number	13
DOIs	https://doi.org/10.3390/blsf2024040013
Publication status	Published - 20 Jan 2025
Event	The 5th International Eletronic Conference on Foods: The Future of Technology, Sustainability, and Nutrition in the Food Domain - Duration: 28 Oct 2024 → 30 Oct 2024

Keywords

edible mushrooms
total phenolic content
antioxidant activity

Access to Document

10.3390/blsf2024040013Licence: CC BY

Silva, M., et al. (2025)Final published version, 1.25 MBLicence: CC BY

Cite this

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title = "Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content",

abstract = "This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: Lentinula edodes (LE), Pleurotus ostreatus (PO), Agaricus bisporus (AgW and AgB), and Hericium erinaceus (HE). Phenolic profiles were analyzed by HPLC. AgW demonstrated the highest TPC (46.2 mg GAE/100 g FW) and superior antioxidant activity in DPPH and FRAP assays, highlighting its phenolic compounds as the primary contributors. Catechin and hydroxybenzoic acid were identified as species-specific phenolics in PO and AgW, respectively, contributing to their antioxidant potential. These findings underscore the diversity of antioxidant mechanisms in mushrooms and their potential as natural sources of bioactive compounds.",

keywords = "edible mushrooms, total phenolic content, antioxidant activity",

author = "Mafalda Silva and Manuela Lageiro and Ramos, {Ana C.} and Reboredo, {Fernando H.} and Gon{\c c}alves, {Elsa M.}",

year = "2025",

month = jan,

day = "20",

doi = "10.3390/blsf2024040013",

language = "English",

volume = "40",

pages = "1--7",

journal = "Biology and Life Science Forum",

issn = "2673-9976",

publisher = "MDPI - Multidisciplinary Digital Publishing Institute",

number = "13",

note = "The 5th International Eletronic Conference on Foods : The Future of Technology, Sustainability, and Nutrition in the Food Domain, Foods 2024 Conference ; Conference date: 28-10-2024 Through 30-10-2024",

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TY - JOUR

T1 - Cultivated Mushrooms

T2 - The 5th International Eletronic Conference on Foods

AU - Silva, Mafalda

AU - Lageiro, Manuela

AU - Ramos, Ana C.

AU - Reboredo, Fernando H.

AU - Gonçalves, Elsa M.

PY - 2025/1/20

Y1 - 2025/1/20

N2 - This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: Lentinula edodes (LE), Pleurotus ostreatus (PO), Agaricus bisporus (AgW and AgB), and Hericium erinaceus (HE). Phenolic profiles were analyzed by HPLC. AgW demonstrated the highest TPC (46.2 mg GAE/100 g FW) and superior antioxidant activity in DPPH and FRAP assays, highlighting its phenolic compounds as the primary contributors. Catechin and hydroxybenzoic acid were identified as species-specific phenolics in PO and AgW, respectively, contributing to their antioxidant potential. These findings underscore the diversity of antioxidant mechanisms in mushrooms and their potential as natural sources of bioactive compounds.

AB - This study compares the total phenolic content (TPC) and antioxidant activity (DPPH, ABTS, and FRAP assays) of methanolic extracts from five cultivated mushroom species: Lentinula edodes (LE), Pleurotus ostreatus (PO), Agaricus bisporus (AgW and AgB), and Hericium erinaceus (HE). Phenolic profiles were analyzed by HPLC. AgW demonstrated the highest TPC (46.2 mg GAE/100 g FW) and superior antioxidant activity in DPPH and FRAP assays, highlighting its phenolic compounds as the primary contributors. Catechin and hydroxybenzoic acid were identified as species-specific phenolics in PO and AgW, respectively, contributing to their antioxidant potential. These findings underscore the diversity of antioxidant mechanisms in mushrooms and their potential as natural sources of bioactive compounds.

KW - edible mushrooms

KW - total phenolic content

KW - antioxidant activity

U2 - 10.3390/blsf2024040013

DO - 10.3390/blsf2024040013

M3 - Conference article

SN - 2673-9976

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SP - 1

EP - 7

JO - Biology and Life Science Forum

JF - Biology and Life Science Forum

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Y2 - 28 October 2024 through 30 October 2024

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