Antioxidant activity and total phenolic content of Agaricus brasiliensis ( Agaricus blazei Murril) in two stages of maturity

The antioxidant capability and total phenolic contents of methanolic extracts of Agaricus brasiliensis in two stages of maturity, young (YB) and mature (MB), were evaluated in this work. Four complementary assays, reducing power, radical scavenging capacity, inhibition of lipid peroxidation and chel...

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Bibliographic Details
Published in:Food chemistry 2009-02, Vol.112 (4), p.775-781
Main Authors: Soares, Andréia Assunção, de Souza, Cristina Giatti Marques, Daniel, Francielle Marina, Ferrari, Gisele Pezente, da Costa, Sandra Maria Gomes, Peralta, Rosane Marina
Format: Article
Language:English
Subjects:
Agaricus
Agaricus blazei
Agaricus brasiliensis
Antioxidant activity
chelating agents
food analysis
food composition
free radicals
lipid peroxidation
Maturity stage
Mushrooms
Phenolic compounds
plant extracts
reactive oxygen species
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Summary:The antioxidant capability and total phenolic contents of methanolic extracts of Agaricus brasiliensis in two stages of maturity, young (YB) and mature (MB), were evaluated in this work. Four complementary assays, reducing power, radical scavenging capacity, inhibition of lipid peroxidation and chelating ability for ferrous ions were used to screen the antioxidant properties of extracts. Minor differences in the composition of phenolic compounds were detected, but the extracts showed similar antioxidant activities, except for the chelating ability for ferrous ions, higher in MB than in YB. Our results support the use of both young and mature fruiting bodies of Agaricus blazei as sources of antioxidant compounds.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.05.117