Determination of antioxidant potential of Agaricus macrosporus and Russula vesca mushroom extract
Date Issued
2021-09
Author(s)
Monika Stojanova
Dragutin Đukić
Slavica Vesković-Moračanin
Marina Todor Stojanova
Irina Mladenoska
Nora Limani
Abstract
The aim of this research was to determine the content of bioactive compounds phenols and
flavonoids in two extracts (aqueous and ethanolic) of two wild mushroom species: Agaricus
macrosporus and Russula vesca collected from the Republic of North Macedonia. Moreover,
their antioxidant potential was determine through the ability to capture free DPPH radicals, as
well as chelating iron ions. Generally, aqueous extracts showed slightly higher, statistically
significant (p<0.05) antioxidant activity, compared to the ethanolic extract. Aqueous extract of
Agaricus macrosporus was characterised with statistically significant (p<0.05) higher content
of phenols, compared to the same extract of Russula vesca. On the other hand, both tested
extracts of Russula vesca had statistically significant (p<0.05) higher content of flavonoids,
compared to those of Agaricus macrosporus. Therefore, it can be concluded that the aqueous
extracts of both tested mushrooms showed good antioxidant properties that can be a substitute
for some of the synthetic antioxidants used for industrial purposes. According to that, this study
can be a novel starting point for future research in which mushroom extracts can be used in
various fields such as food industry, pharmaceutics, medicine or cosmetics.
flavonoids in two extracts (aqueous and ethanolic) of two wild mushroom species: Agaricus
macrosporus and Russula vesca collected from the Republic of North Macedonia. Moreover,
their antioxidant potential was determine through the ability to capture free DPPH radicals, as
well as chelating iron ions. Generally, aqueous extracts showed slightly higher, statistically
significant (p<0.05) antioxidant activity, compared to the ethanolic extract. Aqueous extract of
Agaricus macrosporus was characterised with statistically significant (p<0.05) higher content
of phenols, compared to the same extract of Russula vesca. On the other hand, both tested
extracts of Russula vesca had statistically significant (p<0.05) higher content of flavonoids,
compared to those of Agaricus macrosporus. Therefore, it can be concluded that the aqueous
extracts of both tested mushrooms showed good antioxidant properties that can be a substitute
for some of the synthetic antioxidants used for industrial purposes. According to that, this study
can be a novel starting point for future research in which mushroom extracts can be used in
various fields such as food industry, pharmaceutics, medicine or cosmetics.