TITLE:
A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera Cantharellus and Afrocantharellus from Tanzania
AUTHORS:
Donatha Damian Tibuhwa
KEYWORDS:
Antioxidant Activity; Fresh Mushrooms; Sun-Dried Mushrooms; Afrocantharellus; Cantharellus; 1, 1-Diphenyl-2-picrylhydrazyl
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.2,
January
20,
2014
ABSTRACT:
Cantharellus and Afrocantharellus mushrooms are widely consumed in both fresh and dry forms. However, their
antioxidant and whether their values changing with drying
processes are not known. This study establishes their values and the effect of
sun drying on their quality and quantity. Methanolic extracts of five Cantharellus and two Afrocantharellus species were investigated.
The investigation used (1,1-diphenyl-2-picrylhydrazyl radical) DPPH as a
substrate to determine radical scavenging abilities. Further quantitative
analyses for carotenoids, flavonoid, total phenolic compounds and vitamin C
content were done using spectrophotometric assay at 515 nm. Comparatively,
fresh mushroom had higher vitamin C and Lycopene contents than their dry
counterparts with β-carotene. Flavonoid and phenolic compounds were higher in
dry forms than those in their fresh
counterparts. Radical scavenging ability also varied with fresh forms depicting
higher activity compared to dry forms. The variation
was low in Afrocantharellus species
(0.8% and 0.99%) while it was higher in Cantharellus species (24.12% and 7.52%). The highest ability was observed in fresh
forms of Cantharellus pseudocibarius (EC50 50 =
0.4 mg/ml) was from dry form of Cantharellus
rufopunctatus. This shows that studied mushrooms are rich in antioxidants
and their quality and quantities are affected differently in both forms. Both
dry and fresh mushrooms are potential sources of natural
antioxidants. The portrayed high scavenging ability
by these mushrooms envisages promoting them into potential nutraceutics.