Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Rodica SOARE, Maria DINU, Cristina BĂBEANU
Edible mushrooms are widely consumed for their nutritional value, bioactive compound content, and good taste. The objective of this study was to evaluate and compare the enzymatic and the antioxidant activities of six species commonly marketed in Romania (Pleurotus ostreatus, Agaricus bisporus white, Agaricus bisporus brown, Lentinula edodes (Shiitake), Shimeji white and Shimeji brown. The enzymatic activity of superoxide dismutase (SOD), catalase (CAT) and soluble peroxidase (POX) as well as the antioxidant activity against DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS (2, 2'- azino -bis(3-ethylbenzothiazoline-6-sulfonic acid)) radical cation were determined by colorimetric methods. The studied mushroom species have appreciable antioxidant enzymatic activities with an important role in human health. Pleurotus ostreatus is distinguished as having the highest antioxidant activity and high enzymatic activity. The results of this study recommend introducing the investigated mushrooms in diet as a source of exogenous antioxidants.
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