Distribution of Antioxidant Activities and Total Phenolic Contents in Acetone, Ethanol, Water and Hot Water Extracts from 20 Edible Mushrooms via Sequential Extraction

Research Article

Austin J Nutri Food Sci. 2014;2(1): 1009.

Distribution of Antioxidant Activities and Total Phenolic Contents in Acetone, Ethanol, Water and Hot Water Extracts from 20 Edible Mushrooms via Sequential Extraction

Yuxi Wang and Baojun Xu*

Department of Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University, China

*Corresponding author: :Baojun Xu, Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, China

Received: January 10, 2014; Accepted: February 10, 2014; Published: February 17, 2014

Abstract

Distribution of antioxidative properties and total phenolic content (TPC) of 20 commonly consumed edible mushrooms in four extraction solvents were investigated. The results showed that aqueous extracts (water extracts and hot water extracts) possessed much higher antioxidant properties than organic solvent extracts (acetone extracts and ethanol extracts). Among all extracts, the water extract of Agaricus subrufescens presented the best antioxidant activity. Similar as antioxidants, the TPC values of the samples extracted with water and hot water were much higher than those extracted with acetone and ethanol. In general, water extract of Ophiocordyceps sinensis exhibited the highest TPC value among all extracts.

Keywords: Antioxidant properties; Edible mushrooms; Extraction solvent; Phenolics.

Introduction

Mushrooms have been a part of human diet in many regions of the world for centuries due to their organoleptic characteristics as well as the nutritional values [1,2]. The consumption of mushrooms has even increased remarkably over the past few decades [3]. Generally, mushrooms provide low energy while usually contain large amounts of dietary fibers, proteins, vitamins and minerals [4]. Some mushrooms are even consumed for medicinal purpose as they contain valuable bioactive components, for example, Ganoderma lucidum [5]. Polysaccharides and polysaccharide–protein complexes extracted from some edible mushrooms were found to have stimulation effects on non–specific immune system and have anti–tumor properties by stimulating the defense system of the host in animal experiments [6].

It has been proven that the polysaccharides contained in cell wall of mushroom possess free radical scavenging properties [7]. In general, wild mushrooms contain significant amount of antioxidants and phenols [8]. It has been widely accepted that mushrooms are a good source of nutrients including high level of antioxidants [9]. The intake of dietary antioxidants may help the prevention of free radical damage in human body [10]. Antioxidants can scavenge free radicals through the inhibition of the initiation process or interruption of the propagation process of lipid oxidation and provide preventive function by several actions [10].

The objective of this study was to determinate the antioxidative properties and the antioxidant–related composition of phenolicsin 20 commonly consumed edible mushrooms in China. The study compared the antioxidant activities of different mushroom species and how different solvents affected the effectiveness of the extraction.

Materials and Methods

Mushroom samples

One species (Ophiocordyceps sinensis) (fruiting bodies) was produced in Shanghai Academy of Agricultural Sciences. Other mushroom samples (fruiting bodies) were purchased from several supermarkets in Zhuhai and Harbin, China. Among the samples collected, Boletus pinophilus was produced in Inner Mongolia, China; Agrocybe aegerita and Grifola frondosa were produced in Zhejiang Province, China; Pleurotus citrinopileatus and Pleurotus eryngii were produced in Fujian Province, China; Boletus edulis, Boletus luridus and Boletus aereus were produced in Wutian, Yunnan Province, China; Auricularia auricular, Tremella fuciformis, Hypsizygus tessellates, Agaricus subrufescens, Hericium erinaceus, Coprinus comatus, Phallus indusiatus, Pholiota nameko, Armillaria mellea, Hohenbuehelia reniformis and Lentinus edodes were all produced in Heilongjiang Province, China. All samples were dry mushroom and stored in a cool place before treatment. The information of mushrooms was listed in Table 1.