PRELIMINARY STUDY ABOUT ANTIOXIDANT ACTIVITIES OF ETHANOLIC EXTRACTS FROM MUSHROOM MOTHER SPAWN

The lyophilized extracts from mother spawn of 16 edible mushrooms species were analyzed to establish the antioxidant effect, by determining DPPH and ABTS scavenging activity, the reducing power and the chelating activity. The results were positively correlated to the total amount of phenolic compounds. The extracts from Hypsizygus tessulatus M4786 and Hericium coralloides M9530 mother spawn had the highest amounts of phenolic compounds (approx. 14 mg gallic acid/g extract) and a good content of flavonoids and of carotenoid compounds. It was determined a significant difference between species, which was confirmed by the level of bioactive compounds and by the antioxidant activity.