Comparison of total phenolic content and antioxidant activity of different extracts of Agaricus blazei Murril / Comparação do conteúdo fenólico total e atividade antioxidante de diferentes extratos de Agaricus blazei Murril

Andréia Assunção Soares, Felipe André Pereira Ramos, Paula Montanhini Favetta, Izabela Camilotti Dorneles, Luciana Kazue Otutumi, Ricardo de Melo Germano, Cristina Giatti Marques de Souza, Rosane Marina Peralta

Abstract


Agaricus blazei Murril (ABM) is a basidiomycete popularly known as the Sun Mushroom and is considered a nutraceutical food because of its bioactive compounds with medicinal potential. The basidiocarp of A. blazei contains a high amount of water and is considered a nutritional food of good quality due to the high protein content and low percentage of fats, and the antioxidant activity of the mushrooms in general is related to their content in phenolic compounds and this is valid also for the sun mushroom. The antioxidant capability and total phenolic contents of different ethanolic, hydroalcoholic and aqueous (at room temperature and at 60 oC) extracts of Agaricus blazei were evaluated in this work. Five complementary in vitro antioxidant methods were used to evaluate the antioxidant activities of extracts: reducing power, ferrous ion chelating ability, β-Carotene–linoleic acid assay, 1,1 diphenyl-2-picryl-hydrazil and 2,2-Azino-bis-(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging activities. With exception of ethanolic extract, all extracts showed similar amounts of total phenolics. The extraction with 50% ethanol, with 70% ethanol, and hydroalcoholic extracts at 50 and 70%, respectively, presented the highest values concerning antioxidant activities.


Keywords


edible mushroom, extractants, medicinal potential, phenolic compounds.

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References


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DOI: https://doi.org/10.34117/bjdv6n3-281

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