Antioxidant properties of cultivated edible mushroom (Agaricus) in Kenya

Abstract

Antioxidant activities and phytochemical compounds of ethanol and hot water extracts of Agaricus bisporus species fruiting body and mycelia cultivated in Kenya were spectophotometrically determined and evaluated. The total antioxidant activity was analysed using 1,1 - diphenyl - 2 - picrylhydrazil, hydroxyl, superoxide radical scavenging and reducing power assays, while phytochemicals were assayed through calorimetric assays. Total phenolic, β - carotene, lycopene, flavanoid and ascorbic acid composition of A . bisporus extracts was analysed by calometr ic assays and found to contain 40.26 to 4.61 mg/g, 48.99 to 2.86 mg/g, 67.82 to 11.87 mg/g, 93.8 to 17.2 mg/g and 11.62 to 10.22 mg/g) respectively. The mineral elemental analysis done using energy dispenser x - ray fluorescence (EDXRF) analytical method revealed that the samples contain zinc (42.9 mg/l), iron (33 to 48.5 mg/l), copper (18 to 24 mg/l) and manganese (7.5 to 9 mg/l). Generally , the mycelium extracts were more effective radical scavengers than the fruiting bodies. Due to the above characteristics, A. bisporus mushroom could be considered a food complement with antioxidative activity in the diet for the health benefits they presen t. Their effectiveness was also evaluated by their EC 50 values through interpolation from linear regression analysis of their respective data