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Antioxidant potential of extracts of three mushroom species collected from the Republic of North Macedonia
Author(s) -
Stojanova Monika,
Pantić Milena,
Karadelev Mitko,
Čuleva Biljana,
Nikšić Miomir
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15155
Subject(s) - antioxidant , dpph , mushroom , chemistry , food science , traditional medicine , aqueous extract , phenols , botany , biology , biochemistry , medicine
The aim of this research was determination of the content of phenols and flavonoids as bioactive compounds in aqueous and ethanolic extracts of three species of mushrooms: Suillus granulatus , Coriolus versicolor , and Fuscoporia torulosa . Furthermore, the antioxidant activity of obtained mushroom extracts was determined. In general, it can be noticed that the phenol content in the three examined macromycetes is higher in the aqueous extract, compared to the ethanolic extract, which shows significant difference ( p < .05). The order of antioxidant capacity of aqueous extracts in terms of their DPPH radical‐scavenging activity is: Fuscoporia torulosa > Coriolus versicolor > Suillus granulatus , that is, 38.08%–82.64% >38.04%–80.66% >35.99%–75.25%. The aqueous extract of Fuscoporia torulosa belongs to the group of antioxidants with strong antioxidant activity (1.71), while the aqueous extract of Coriolus versicolor belongs to the group of antioxidants with moderate antioxidant activity (0.92). Novelty impact statement The data from this research are of particular importance in terms of finding new, wild species of medicinal and edible mushrooms that contain bioactive components. The antioxidant potential proven in the analyzed mushroom extracts shows that they can be used in the food industry as a substitute for synthetic antioxidant compounds. At the same time, the extract can be a basis for use in alternative medicine.