Radical-scavenging properties of extracts from the white button mushroom, Agaricus bisporus
- Autores: Jean-Michel Savoie, Nathalie Minvielle, Michèle L Largeteau
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 6, 2008, págs. 970-975
- Idioma: inglés
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Resumen
BACKGROUND:Agaricus bisporus is the premier cultivated edible mushroom but is usually considered to be of lesser value nutritionally and medicinally compared with other cultivated mushrooms. The objective of this study was to investigate the radical-scavenging properties of methanolic extracts and the free radical-processing enzyme activities of water extracts from A. bisporus fruit bodies. Analyses were performed on total fruit bodies from three strains and on separated stipe, cap and gills from one strain, all cultivated experimentally under the same conditions. RESULTS: EC50 values of scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH•), scavenging ability on 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cations (ABTS•+) and reducing power of methanolic extracts from total fruit bodies ranged between 1.7 and 5.0 and were 1.1–1.9 times higher in a white hybrid than in two wild strains, cream and brown. The gills exhibited higher antioxidant activities relative to the stipe and cap. In water extracts, glutathione peroxidase activities were up to eight times higher than glutathione reductase activities and no difference was observed between strains. Catalase activity was highest in the brown wild strain. The only significant differences in free radical-processing enzymes between the three parts of the mushroom were higher catalase activity in the gills and lower glutathione reductase activity in the stipe. CONCLUSION: The radical-scavenging properties of the button mushroom are comparable to those of other edible mushrooms and dependent on the strain and on the section of the fruit body. Copyright © 2008 Society of Chemical Industry
