Comparison of the phenolic components and their antioxidant activities in five common edible mushroom species in Manitoba
| dc.contributor.author | Fan, Yingxuan | |
| dc.contributor.examiningcommittee | Suh, Miyoung (Food and Human Nutritional Sciences) | |
| dc.contributor.examiningcommittee | Aluko, Rotimi (Food and Human Nutritional Sciences) | |
| dc.contributor.supervisor | Myrie, Semone | |
| dc.date.accessioned | 2025-01-14T21:31:25Z | |
| dc.date.available | 2025-01-14T21:31:25Z | |
| dc.date.issued | 2024-12-20 | |
| dc.date.submitted | 2024-12-20T22:07:38Z | en_US |
| dc.degree.discipline | Food and Human Nutritional Sciences | |
| dc.degree.level | Master of Science (M.Sc.) | |
| dc.description.abstract | Background: Bioactive compounds found in mushrooms, particularly phenolic compounds, have demonstrated promising attributes such as anti-proliferative and antioxidant properties. However, until now, no comparative study between commercial and locally sourced fresh mushrooms has been undertaken. Objectives: The objectives were i) to assess the differences in phenolic contents among different mushroom species supplied in Manitoba (Agaricus bisporus, Cantharellus cibarius, Lentinus edodes, Inonotus obliquus) and commercial mushrooms and how phenolic contents may contribute to antioxidant effects and potential antihypertensive efficacy in vitro; ii) to determine the impact of storage duration of Inonotus obliquus on phenolic content and their antioxidant properties. Methods: The study used total phenolic content (TPC) and total flavonoid content (TFC) assays to determine the phenolic content in different mushrooms. Antioxidant activities were assessed using four antioxidant capacity assays. Potential anti-hypertensive effects were assessed in vitro by thiobarbituric acid reactive substances (TBARS) and angiotensin-converting enzyme (ACE) inhibition assays. Results: Inonotus obliquus (Chaga) had the highest TPC of 6.98 mg GAE/g (dry wt.), which is six times higher than those obtained for other fresh mushrooms. The TPC in fresh Chaga mushrooms was four times higher than that of the corresponding commercial mushrooms. Chaga mushrooms also showed the highest antioxidant activity among different species of mushrooms, especially their total antioxidant activity level of 192.01 ± 14.67 mM TE/g DW, which was eight times higher than the total antioxidant activity level of other mushrooms. However, the ACE value of shiitake capsulated mushrooms was three times higher than corresponding fresh mushrooms, which had 47.03 ± 0.06%. Conclusion: This study showed varied phenolic content among the five mushrooms, with Chaga showing the highest content. However, phenolic content did not directly correlate with antioxidant properties and antihypertensive effects. More studies are required to understand how to connection between antioxidant and antihypertensive properties. | |
| dc.description.note | February 2025 | |
| dc.identifier.uri | http://hdl.handle.net/1993/38804 | |
| dc.language.iso | eng | |
| dc.subject | Mushrooms | |
| dc.subject | Antioxidant properties | |
| dc.subject | Phenolic contents | |
| dc.title | Comparison of the phenolic components and their antioxidant activities in five common edible mushroom species in Manitoba | |
| local.subject.manitoba | yes |