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Profile of phenolic and organic acids, antioxidant properties and ergosterol content in cultivated and wild growing species of Agaricus

  • Gąsecka, Monika1
  • Magdziak, Zuzanna1
  • Siwulski, Marek2
  • Mleczek, Mirosław1
  • 1 Poznań University of Life Sciences, Department of Chemistry, Poznan, Poland , Poznan (Poland)
  • 2 Poznań University of Life Sciences, Department of Vegetable Crops, Poznan, Poland , Poznan (Poland)
Published Article
European Food Research and Technology
Springer Berlin Heidelberg
Publication Date
Jul 22, 2017
DOI: 10.1007/s00217-017-2952-9
Springer Nature


Among the Agaricus genus, both cultivated and wild growing species can be found. In the study, the profile of phenolic compounds and organic acids, as well as ergosterol content of different species of edible Agaricus, was estimated together with a comparison of their ability to scavenge DPPH radicals. The investigation was carried out on seven strains of Agaricus bisporus (one brown and six white), Agaricus blazei, Agaricus arvensis, Agaricus bitorquis, Agaricus campestris and Agaricus silvaticus. Before analysis, the samples were dried. Among nine organic acids detected in Agaricus species, oxalic, lactic and succinic acids were the most abundant. The profile was very heterogeneous with A. silvaticus, A. camperstis and A. arvensis found to be the species richest in organic acids. The phenolic profile revealed only phenolic acids, among which gallic, caffeic and ferulic were detected in all species. The dominant were gallic, trans-cinnamic and chlorogenic acids. The highest sum of phenolic acids and total phenolic content was found in A. brasiliensis. Antiradical of the extracts against DPPH radical was as follows: A. bitorquis > A. arvensis > A. brasiliensis > brown A. bisporus > A. campestris > A. silvaticus > white A. bisporus. The lowest EC50 value was estimated for A. brasiliensis and A. arvensis. A correlation was confirmed between antioxidant activity and phenolic acids. Ergosterol content reached the highest level in A. silvaticus and A. campestris. The investigation emphasizes the value of Agaricus species as a source of different bioactive compounds including phenolic compounds and organic acids.

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