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Antioxidant Properties of Selected Boletus Mushrooms

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Abstract

Considering the growing interest for mushrooms and the demand search of natural antioxidants sources, the aim of this study was to investigate the antioxidant properties of two edible widely used Boletus species, Boletus edulis, and Boletus auranticus, collected from Istra region in Croatia in late summer 2007. To evaluate the antioxidant properties and content of antioxidant compounds, scavenging capacity on DPPH˙, OH˙, and O2˙− radicals, reducing power and capacity to inhibit lipid peroxidation has been investigated. It is determined that content of total phenols (41.82 ± 0.08 mg gallic acid equivalent per gram of dry extract) was higher for B. edulis. Using high performance liquid chromatography/diode array detector analysis, the main antioxidant compound, variegatic acid, has been detected and quantified. 1,1-Diphenyl-2-picryl-hydrazyl-hydrate assay was used as a preliminary free radical–scavenging evaluation. By this assay, it has been found that B. edulis dry mushroom extract exhibits 50% of inhibition value at the extract concentration of 0.016 ± 0.0003 mg/ml. The extracts were capable of reducing iron(III) and, thus, are capable of donating electrons. Using electron paramagnetic resonance spin-trapping and spin-probing techniques, activity against relevant reactive species, ˙OH and O2˙− radical, was analyzed for both mushroom extracts. Both investigated extracts are determined as good inhibitors for ˙OH radical reduction, and both exhibited significant capacity for scavenging O2˙− radical and for that could help to prevent or meliorate oxidative damage. Only B. edulis extract prevents lipid peroxidation. Investigated mushroom extracts could represent easily accessible natural antioxidant resource.

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Abbreviations

LDL:

Low density proteins

DPPH:

1,1-Diphenyl-2-picryl-hydrazyl-hydrate

BHA:

Butylated hydroxyanisole

7-DS:

2-(5-Carboxypentyl)-2-undecyl-4,4-dimethyloxazolidine-3-oxylstearate

DEPMPO:

5-Diethoxyphosphoryl-5-methyl-1-pyrroline-N-oxide

GAE:

Gallic acid equivalent

CE:

Catechin equivalent

RI:

Relative inhibition

LC/MS:

Liquid chromatography/mass spectrometry

HPLC/DAD:

High performance liquid chromatography/diode array detector

EPR:

Electron paramagnetic resonance

TP:

Total phenolic content

TF:

Total flavonoid content

UV/VIS:

Ultraviolet/visible spectroscopy

IC50 :

50% of inhibition value

RSC:

radical scavenging capacity

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Authors and Affiliations

  1. Faculty of Technology, University Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia

    Senka S. Vidović, Zoran P. Zeković, Žika D. Lepojević & Vesna T. Tumbas

  2. Colegium fluminense polytechnic of Rijeka, Trpimirova 2, Rijeka, Croatia

    Ibrahim O. Mujić

  3. Health Institute, Kresimirova 52/a, Rijeka, Croatia

    Aida I. Mujić

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  1. Senka S. Vidović
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Correspondence to Senka S. Vidović.

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Vidović, S.S., Mujić, I.O., Zeković, Z.P. et al. Antioxidant Properties of Selected Boletus Mushrooms. Food Biophysics 5, 49–58 (2010). https://doi.org/10.1007/s11483-009-9143-6

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