A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera Cantharellus and Afrocantharellus from Tanzania

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dc.contributor.authorTibuhwa, Donatha D.
dc.date.accessioned2016-04-15T13:32:45Z
dc.date.available2016-04-15T13:32:45Z
dc.date.issued2014
dc.description.abstractCantharellus and Afrocantharellus mushrooms are widely consumed in both fresh and dry forms. However, their antioxidant and whether their values changing with drying processes are not known. This study establishes their values and the effect of sun drying on their quality and quantity. Methanolic extracts of five Cantharellus and two Afrocantharellus species were investigated. The investigation used (1,1-diphenyl-2-picrylhydrazyl radical) DPPH as a substrate to determine radical scavenging abilities. Further quantitative analyses for carotenoids, flavonoid, total phenolic compounds and vitamin C content were done using spectrophotometric assay at 515 nm. Comparatively, fresh mushroom had higher vitamin C and Lycopene contents than their dry counterparts with β-carotene. Flavonoid and phenolic compounds were higher in dry forms than those in their fresh counterparts. Radical scavenging ability also varied with fresh forms depicting higher activity compared to dry forms. The variation was low in Afrocantharellus species (0.8% and 0.99%) while it was higher in Cantharellus species (24.12% and 7.52%). The highest ability was observed in fresh forms of Cantharellus pseudocibarius (EC50 < 0.14 mg/ml) while the least ability (EC50 = 0.4 mg/ml) was from dry form of Cantharellus rufopunctatus. This shows that studied mushrooms are rich in antioxidants and their quality and quantities are affected differently in both forms. Both dry and fresh mushrooms are potential sources of natural antioxidants. The portrayed high scavenging ability by these mushrooms envisages promoting them into potential nutraceuticsen_US
dc.identifier.citationTibuhwa, D.D., 2014. A comparative study of antioxidant activities between fresh and dry mushrooms in the genera Cantharellus and Afrocantharellus from Tanzania. Food and Nutrition Sciences, 5(2), p.212.en_US
dc.identifier.doi10.4236/fns.2014.52026
dc.identifier.urihttp://hdl.handle.net/123456789/1557
dc.language.isoenen_US
dc.publisherScientific Researchen_US
dc.subjectAntioxidant Activityen_US
dc.subjectFresh Mushroomsen_US
dc.subjectSun-Dried Mushroomsen_US
dc.subjectAfrocantharellusen_US
dc.subjectCantharellusen_US
dc.subject1,1-Diphenyl-2-picrylhydrazylen_US
dc.titleA Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera Cantharellus and Afrocantharellus from Tanzaniaen_US
dc.typeJournal Article, Peer Revieweden_US
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