Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays
The antioxidant activity of five Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed an evaluation of their reducing power and radical scavenging activity, while biochemical assays evaluated the lipid peroxidation inhibition c...
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| Published in | Food chemistry Vol. 111; no. 1; pp. 61 - 66 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Elsevier Ltd
01.11.2008
[Amsterdam]: Elsevier Science Elsevier |
| Subjects | |
| Online Access | Get full text |
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| Abstract | The antioxidant activity of five
Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed an evaluation of their reducing power and radical scavenging activity, while biochemical assays evaluated the lipid peroxidation inhibition capacity, using erythrocytes and brain cells as models; the electrochemical characterization of the mushrooms extracts were performed by cyclic voltammetry and differential pulse voltammetry. All the species proved to have antioxidant activity and particularly, by the electrochemical techniques, it has been shown that mushroom extracts revealed similar electrochemical responses, suggesting similar electroactive chemical composition, and oxidation potentials more positive than those of the standards (ascorbic and gallic acids).
Agaricus silvaticus was the most efficient species presenting the lowest EC
50 values in the chemical and biochemical assays, and the highest “antioxidant power” in the electrochemical assays. |
|---|---|
| AbstractList | The antioxidant activity of five Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed an evaluation of their reducing power and radical scavenging activity, while biochemical assays evaluated the lipid peroxidation inhibition capacity, using erythrocytes and brain cells as models; the electrochemical characterization of the mushrooms extracts were performed by cyclic voltammetry and differential pulse voltammetry. All the species proved to have antioxidant activity and particularly, by the electrochemical techniques, it has been shown that mushroom extracts revealed similar electrochemical responses, suggesting similar electroactive chemical composition, and oxidation potentials more positive than those of the standards (ascorbic and gallic acids). Agaricus silvaticus was the most efficient species presenting the lowest EC₅₀ values in the chemical and biochemical assays, and the highest “antioxidant power” in the electrochemical assays. The antioxidant activity of five Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed an evaluation of their reducing power and radical scavenging activity, while biochemical assays evaluated the lipid peroxidation inhibition capacity, using erythrocytes and brain cells as models; the electrochemical characterization of the mushrooms extracts were performed by cyclic voltammetry and differential pulse voltammetry. All the species proved to have antioxidant activity and particularly, by the electrochemical techniques, it has been shown that mushroom extracts revealed similar electrochemical responses, suggesting similar electroactive chemical composition, and oxidation potentials more positive than those of the standards (ascorbic and gallic acids). Agaricus silvaticus was the most efficient species presenting the lowest EC 50 values in the chemical and biochemical assays, and the highest “antioxidant power” in the electrochemical assays. The antioxidant activity of five Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed an evaluation of their reducing power and radical scavenging activity, while biochemical assays evaluated the lipid peroxidation inhibition capacity, using erythrocytes and brain cells as models; the electrochemical characterization of the mushrooms extracts were performed by cyclic voltammetry and differential pulse voltammetry. All the species proved to have antioxidant activity and particularly, by the electrochemical techniques, it has been shown that mushroom extracts revealed similar electrochemical responses, suggesting similar electroactive chemical composition, and oxidation potentials more positive than those of the standards (ascorbic and gallic acids). Agaricus silvaticus was the most efficient species presenting the lowest EC sub(50) values in the chemical and biochemical assays, and the highest "antioxidant power" in the electrochemical assays. |
| Author | Barros, Lillian Falcão, Soraia Vilas-Boas, Miguel Ferreira, Isabel C.F.R. Baptista, Paula Freire, Cristina |
| Author_xml | – sequence: 1 givenname: Lillian surname: Barros fullname: Barros, Lillian organization: CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal – sequence: 2 givenname: Soraia surname: Falcão fullname: Falcão, Soraia organization: CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal – sequence: 3 givenname: Paula surname: Baptista fullname: Baptista, Paula organization: CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal – sequence: 4 givenname: Cristina surname: Freire fullname: Freire, Cristina organization: REQUIMTE/Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 4169-007 Porto, Portugal – sequence: 5 givenname: Miguel surname: Vilas-Boas fullname: Vilas-Boas, Miguel organization: CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal – sequence: 6 givenname: Isabel C.F.R. surname: Ferreira fullname: Ferreira, Isabel C.F.R. email: iferreira@ipb.pt organization: CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal |
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| Keywords | Electrochemical assays Agaricus sp. mushrooms Lipid peroxidation inhibition Fungi Inhibition Antioxidant Agaricus sp. mushrooms;Electrochemical assays;Lipid peroxidation inhibition Edible fungi Peroxidation |
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Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed... The antioxidant activity of five Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed... |
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| SubjectTerms | Agaricus Agaricus sp. mushrooms antioxidant activity assays biochemical compounds Biological and medical sciences chemical analysis Electrochemical assays electrochemistry Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology lipid peroxidation Lipid peroxidation inhibition mushrooms thiobarbituric acid-reactive substances |
| Title | Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays |
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