Evaluation of antioxidant properties of button mushroom in different harvest and morphological stages

Abstract

This study was conducted to test the impact of flush number, mushroom size and cap openness on phenolic and flavonoid contents and antioxidant properties of button mushroom (Agaricus bisporus). Results showed that all tested facrors had a significant effect on dry matter and antioxidant properties of mushroom. The first flush had the highest dry matter in comparison with second and third flushs. Antioxiant activity and flavonoid content of mushrooms in second flush was significantly more than others but for phenol content, the first flush was the best. Surprisingly, the lowest antioxidant activity, phenol, and flavonoid contents were obseved in third flush. The highest antioxidant activity, phenol, and flavonoid content were recorded in large size, medium size, and small size of mushrooms, respectively. Cap of the mushroom showed significantly more antioxidant properties and flavanoid content, however, the phenol in stipe part was more than the cap part. Closed-cap mushrooms had significantly more dry matter and total phenol content, while no significant difference was seen in antioxidant activity and flavonoid compounds. In summary, mushrooms produced in third flush have lower dietary quality than first and second flushes, cap part of button mushroom was better than stipe and total antioxidant capacity was not affected by cap opening.

Keywords

• agaricus
• dietary value
• antioxidant activity
• phenol
• flavonoid