Antioxidant Activity of Edible Blushing Wood Mushroom, Agaricus sylvaticus Schaeff. (Agaricomycetideae) In Vitro

摘要

The implication of free radicals in several illnesses has been extensively reported in recent years, mainly involving diseases of great social and economic impact such as atherosclerosis, cancer, and several others. Lately, studies have demonstrated that several edible and medicinal mushrooms possess important antioxidant activity. Thus, the objective of this study was to verify the potential for an in vitro antioxidant effect using different forms of Agaricus sylvaticus (Agaricaceae, Basidiomycetes). We studied the in vitro dose-response curves of total antioxidant status for both ABTS' and DPPH radicals, using different forms of the A. sylvaticus mushroom: freshly harvested, dehydrated, and industrialized liquid suspension and tablets. Furthermore, total phenols, beta-glucans, and total flavonoids were assayed for liquid suspension and tablets. All samples tested presented high-antioxidant activity proportional to concentration. Saturation of antioxidant activity was attained with a concentration of 0.5 mg/mL for fresh and dried mushrooms and 1 mg/mL for tablets and liquid solution. A 100% inhibition of free radicals production with extremely low-mushroom mass values could be perceived. In addition to the evidence presented, it was observed that A. sylvaticus has great antioxidant capacity, which provides an important source of antioxidant nutritional molecules.