Hydrophilic antioxidant capacities of representative raw and boiled edible mushrooms

Abstract

The hydrophilic antioxidant capacities of 10 common edible mushroom species consumed in Japan were measured using the hydrophilic oxygen radical absorbance capacity (H-ORAC) method. The mushroom varieties were collected from multiple production areas and sites. Agaricus bisporus showed the highest activity (1657 mmol Trolox equivalent/g fresh weight), followed by Pleurotus ostreatus, then Flammulina velutipes, then Tricholoma matsutake. The antioxidant capacities of Hypsizigus marmoreus, Lentinula edodes, Grifola frondosa, Pleurotus eryngii, Pholiota nameko, and Auricularia polytricha were also assessed. As edible mushrooms are usually consumed after cooking, the antioxidant capacities after boiling were also measured. The average reduction in antioxidant capacity was 11.1%, indicating that edible mushrooms retain significant hydrophilic antioxidant capacity after boiling for 5 min.