engleski

Antioxidant Properties of Mushrooms Clavaria Fennica and Clavaria Pistilaris

For many centuries mushrooms have been used for their medicinal properties and nutritional value. Considering the demand research of natural antioxidants and natural antioxidants sources and growing interest for edible mushrooms, as a functional food, antioxidant properties of two selected edible Clavaria mushrooms were investigated. Clavaria fennica and Clavaria pistilaris were collected from Istra region in Croatia, in late summer 2008. Antioxidant properties of these two mushrooms were investigated using different methods of evaluation: scavenging capacity of DPPHֹ, OHֹ and O2ֹ-, capacity to remove lipid peroxidation and reducing power. Both mushroom extracts showed high scavenging capacity of OHֹ radical. Relative inhibition of this radical was 87±5% for C. fennica and 82±3% for C. pistillaris. Opposite of this, lower scavenging capacity of O2ֹ- was detected for both investigated mushroom extracts (45±1% for C. fennica and 36±5% for C. pistilaris). Both extracts prevent lipid peroxidation. 50% of inhibition value of DPPHֹ radical has been achieved at 0.032 mg/ml of extract concentration for C. fennica and at lower concentration for C. pistillaris. Higher content of phenolic compounds was determined for C. pistillaris (7.248 mg GAE/g of extract). In both mushroom extracts antioxidant compound pistillarin has been detected and quantified. Protocatechuic acid was found only in C. fennica extract.

Clavaria fennica; Clavaria pistilaris; antioxidants

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