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Research & Reviews : Journal of Food Science & Technology

Antioxidant Activity in Se-Enriched Edible Mushrooms

  1. Laélia Soares de Assunção
  2. Marliane de Cássia Soares da Silva
  3. Leandro de Souza Lopes
  4. Ana Vládia Bandeira Moreira
  5. Edimar Aparecida Filomeno Fontes
  6. Maria Catarina Megume Kasuya

Abstract

Mushrooms enriched with essential minerals, such as selenium (Se), are food that compensate for dietary nutrient deficiencies. Extracts from Se-enriched Pleurotusostreatus and Lentinula edodes mushrooms contain active antioxidant compounds, which enhance the immune system. To evaluate whether Se-enrichment changes antioxidant and lipid peroxidation potential, the concentration of total phenolic compounds, antioxidant activity, lipid peroxidation and the total concentration of minerals (Mn, Fe, Cu, Zn, V, Cr, Co, Ni, As, Cd and Pb) were investigated in Se-enriched P. ostreatus and L. edodes mushrooms. Both Se-enriched mushrooms were effective in capturing 2,2-Diphenyl-1-picryl-hydrazyl (DPPH) radical. P. ostreatus had higher antioxidant activity than L. edodes, and Se-enriched P. ostreatus also inhibited lipid peroxidation, showing protective effect of Se. The Se-enriched mushrooms exhibited decreased concentrations of Mn, Fe and Zn. This study showed that Se-enriched P. ostreatus and L. edodes mushrooms have enhanced antioxidant potential and decreased oxidative damage to fungal membranes.

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