Abstract
We analyzed antioxidant activity in several edible mushrooms by crocin bleaching assay, Folin-Ciocalteu assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Among 9 species of edible mushrooms (Agaricus bisporus, Flammulina velutipes, Grifola frondosa, Pleurotus pulmonarius, Lentinula edodes, Agrocybe cylindracea, Hypsizygus marmoreus, Pleurotus eryngii, Hericium erinaceus), A. bisporus had the highest antioxidant activity (0.22 mmol Trolox equivalent/g fresh weight) as analyzed by crocin bleaching assay; this antioxidant activity was found to be heat stable. The antioxidant activities differed depending on the extraction solvent and measuring method used, suggesting that several antioxidants are contained in the mushrooms.
