Evaluation of the antioxidant activities of some wild edible indigenous Ghanaian mushrooms

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IOP Conference Series Earth and Environmental Science
Wild edible mushrooms have been reported to contain high phenolic contents which confer free radical scavenging ability. This study investigated antioxidant potentials of wild edible mushrooms from the Ashanti region (Kumasi) in Ghana. Cultivated strain of Pleurotus ostreatus (control) and five wild edible mushrooms (Termitomyces sp., Volvariella sp., Termitomyces shimperi, Auricularis auricular, and Volvariella volvaceae) were evaluated. Total phenolic content, Glutathione content and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical experiments were run on aqueous and ethanolic extracts of each mushroom. Ethanolic and aqueous extracts of T. shimperi showed the highest antioxidant activity in vitro, with their EC50 values of 0.699mg/ml and 0.47mg/ml respectively. Their EC50 values were greater than the standard, butylated hydroxy toluene (BHT) value of 0.526mg/ml. Ethanolic extracts of Volvariella sp had the significantly (p<0.05) higher phenolic content (861.3 mg/GAE, p <0.01) than the cultivated control, P. Ostreatus (aqueous extracts at 284.1695 mg/GAE and ethanolic extracts at 167.7287 mg/GAE). Termitomyces sp., A. auricular, and V. volvaceae had lower antioxidant activities than the BHT control. Two wild varieties (Termitomyces shimperi and Volvariella sp.) of mushroom assayed showed significantly (p<0.05) higher antioxidant ability. Consumption of these varieties of wild edible mushrooms can therefore be recommended
This article is published in IOP Conf. Series: Earth and Environmental Science and also available at doi:10.1088/1755-1315/210/1/012010
Antioxidants, Mushrooms, Free radicals, Phenolics, Glutathione
IOP Conference Series Earth and Environmental Science,210(1)