IN VITRO ANTIOXIDANT ACTIVITY AND ELEMENTAL ANALYSIS OF EDIBLE MUSHROOM AGARICUS CAMPESTRIS

Abstract

Agaricus campestris is a widely eaten gilled mushroom closely related to the cultivated button mushroom Agaricus bisporus. It is commonly known as the field mushroom or meadow mushroom. The aim of the study is to examine invitro antioxidant activity and elemental analysis of the wild edible mushroom Agaricus campestris. Antioxidant activity was evaluated by using DPPH free radical scavenging activity. Total phenolic content was estimated as Gallic acid equivalents/g spectrophotometrically according to the Folin-Ciocalteu method. The results showed that the ethanolic extract A. campestris showed the most potent radical scavenging activity; 41.32±7.22 at 80 μg/ml. The IC50value of A. campestris and standarad (Vit C) were 98.86±4.39 μg/ml and 36.36±3.45 μg/ml, respectively. The total phenolic content in A. campestris mushroom was 34.42 mg GAE g-1 (dry weight). Several elements like calcium (Ca), cobalt (Co), chromium (Cr), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na) and zinc (Zn) in dry mushroom were also evaluated using inductively coupled plasma-optical emission spectrometry (ICP-OES).