Phenolic content and antioxidant activity of mushroom extracts from Bosnian market

Abstract

Mushrooms provide nutritional and health benefits through bioactive compounds linked to mycelial cell walls that enhance immune system capacity against carcinogens. Total antioxidant activity was determined for dry boletus, white champignon, brown champignon, oyster, and shiitake mushrooms from Bosnian markets. Total phenolic content estimation used Folin-Ciocalteus spectrophotometric method as gallic acid equivalents. Total phenolic contents ranged from 4.94 mg GAEg⁻¹ in oyster mushroom to 35.56 mg GAEg⁻¹ in dry boletus. DPPH scavenging activity was highest for brown champignon (88.33%) and lowest for oyster (43.88%). These mushroom varieties represent easily accessible sources of natural antioxidants.