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Antioxidant Properties of the Most Common Edible Mushrooms Consumed in Brazil pp. 285-298 $0.00
Authors:  (Gisele Pezente Ferrari, Andréia Assunção Soares, Gisele Cristina dos Santos Bazanella, Adelar Bracht, Cristina Giatti Marques de Souza, Cinthia Gandolfi Bôer, Rosane Marina Peralta, Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá, PR, Brazil)
Mushrooms are functional foods largely consumed in Asia and Europe. The consumption of mushroom in Brazil is very low, in part due to the lack of information about the nutritional value of the edible mushrooms cultivated in the country. The objective of this chapter was to investigate the antioxidant properties and to quantify the phenolic contents of hydroalcoholic extracts of the most commonly mushrooms consumed in Brazil: Agaricus bisporus (white button mushroom), Lentinula edodes (shiitake), Pleurotus ostreatus (shimeji) and Pleurotus eryngii (eryngii). Among four edible mushrooms studied, A. bisporus presented the highest phenolic contents (19.97±2.01 mg/g dry extract), followed by P. ostreatus (16.05±1.10 mg/g), P. eryngii (12.74±0.98 mg/g) and L. edodes (10.000.76 mg/g). The antioxidant activities were evaluated using four methods. A strong correlation was found between the phenolic contents and the antioxidant activity determined by the scavenging activity of DPPH radicals, reducing power and lipid peroxidation inhibition. On the other hand, a weak correlation was found between the phenolic content and the chelating activity against Fe2+. The results obtained allow to conclude that the mushrooms produced in Brazil present antioxidant properties, and that the most popular of them, A. bisporus, appears as an excellent option to enrich the diet with antioxidant phenolic compounds. 

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Antioxidant Properties of the Most Common Edible Mushrooms Consumed in Brazil pp. 285-298