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Advisor(s)
Abstract(s)
In a previous work, we reported the presence of Marasmius oreades in mixtures with antioxidant synergistic effects, and
the mixture Boletus edulis and Marasmius oreades (50% of each) as having the highest antioxidant activity, but without
synergism among the phenolic extracts. Herein, phenolic and polysaccharidic extracts from both species were combined
in different proportions (12.5, 25, 50, 75 and 87.5%) and compared to controls (individual samples), in order to give
insight in the contribution of each species to antioxidant synergistic effects. The antioxidant activity of the individual
or combined extracts obtained from both edible mushrooms was evaluated through their 2,2-diphenyl-1-picrylhydrazyl
(DPPH) radical-scavenging activity, reducing power, -carotene bleaching inhibition and lipid peroxidation inhibition
in brain homogenates using thiobarbituric acid reactive substances (TBARS) assay. Synergism was the main observed
effect among the combined extracts, either phenolic or polysaccharidic. However, the effect of each B. edulis and
M. oreades proportion was not the same for all antioxidant activity assays. In fact, the same mixture exhibited sometimes
opposite behaviours according with the performed antioxidant activity assay.
Description
Keywords
Edible mushrooms Phenolics Polysaccharides Antioxidant activity Synergism
Pedagogical Context
Citation
Vieira, Vanessa; Marques, Azucena; Barros, Lillian; Barreira, João C.M.; Ferreira, Isabel C.F.R. (2012). Insights in the antioxidant synergistic effects of combined edible mushrooms: phenolic and polysaccharidic extracts of Boletus edulis and Marasmius oréades. Journal of Food and Nutrition Research. ISSN 1336-8672. 51:2, p. 109-116