Mushrooms Basidiomycota have long been appreciated for their taste, flavour, desirable aroma, texture, nutraceutical and medicinal attributes. Honey mushrooms (Armillaria mellea) are edible mushroom generally used in traditional oriental medicine. The aim of this study was to examine extracts from the fruiting bodies of these mushrooms. The content of the components with antioxidant properties, such as total phenols, total flavonoids, β-carotene, lycopene and β-glucans were determined by spectrophotometric methods. The results obtained showed that the water extracts contained higher levels of total phenols and total flavonoids (367.1 and 548.5 mg.dm−3 gallic acid equivalent — GAE, respectively) in comparison with methanol extracts (108.2 and 113.4 mg.dm−3 GAE, respectively). Very low contents of β-carotene and lycopene were determined in the methanol extract (0.756 mg.g−1 dry weight and 0.05 mg.g−1 dry weight, respectively). Methanol extracts from the fruiting bodies of Honey mushrooms (Armillaria mellea) inhibited the uptake activity of 2,2-diphenylpicrylhydrazyl (DPPH) free radicals by 45 %. The IC50 (mg of compound, that inhibit 50 % of DPPH radicals) of methanol extract was below 10 mg.cm−3 (6.448 mg.cm−3), suggesting a high antioxidant potential of fruiting bodies of the Honey mushrooms Armillaria mellea.
If the inline PDF is not rendering correctly, you can download the PDF file here.
1. Dasgupta A. Rai M. Acarya K. 2013: Chemical composition and antioxidant activity of a wild edible mushroom Pleorotus flabellatus. International Journal of Pharmaceutical Technical Research 5 1655—1663.
2. Grice H. C. 1988: Safety evaluation of butylated hydroxyanisole from the perspective of effects on forestomach and oesophageal squamous epithelium. Food Chem. 26 717—732.
3. Liang C. H. Syu J. L. Mau J. L. 2009: Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus. Food Chem. 116 841—845.
4. Li Y. P. Wu K. F. Liu Y. 2005: Protective effect of Armillaria mellea polysaccharide on mice bone marrow cell damage caused by cyclophosphamide (In Chinese). Chung Kuo Chung Yao Tsa Chin 30 283—286.
5. Lung M. Y. Chang Y. C. 2011: Antioxidant properties of the edible basidiomycete Armillaria mellea in submerged cultures. Int. J. Mol. Sci. 12 6367—6384.
6. Lung M. Y. Tsai J. C. Huang P. C. 2010: Antioxidant properties of edible basidiomycete Phellinus igniarius in submerged cultures. J. Food Sci. 75 E18—E24.
7. Nagata M. Yamashita I. 1992: Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. Nippon Shocuhin Kogyo Gakkaishi 39 925—928.
8. Kim Y. S. Im J. Choi J. N. Kang S. S. Lee Y. J. Lee C. H. et al. 2010: Induction of ICAM-1 by Armillaria mellea is mediated through generation of reactive oxygen species and JNK activation. Journal of Ethnopharmacology 128 198—205.
9. Kim S. K. Im J. Yun C. H. Son J. Y. Son C. G. Park D. K. Han S. H. 2008:Armillaria mellea induces maturation of human dendritic cells without induction of cytokine expression. Journal of Ethnopharmacology 119 153—159.
10. Konczak I. Sakulnarmrat K. Bull M. 2012: Potential physiological activities of selected Australian herbs and fruits. In Rural Industries Research and Development Corporation [online] 2012 [cit. 2016-03-17]: https://rirdc.infoservices.com.au/items/11–097.
11. Mau J. L. Chang C. N. Huang S. J. Chen C. 2004: Antioxidant properties of methanolic extracts from Grifola frondosaMorchella esculenta and Termitomyces albuminonus mycelia. Food Chem. 87 111—118.
12. Momose I. Sekizava R. Hosokava N. Iinuma H. Matsui S. Nakamura H. et al. 2000: New melleolides from Armilleria mellea. J. Antibiot. 53 137—143.
13. Muszyńska B. Suƚkowska-Ziaja K. Woƚkowska M. Ekiert H. 2011: Chemical pharmacological and biological characterization of the culinary-medicinal Honey mushroom Armillaria mellea (Vahl) P. Kumm. (Agaricomycetideae): A review. International Journal of Medicinal Mushrooms 13 167—175.
14. Pecháňová O. 2007: Reactive forms of oxygen and importance of antioxidants in hypertension (In Slovak). Via pract. 4 11—14.
15. Pochanavanich P. Suntornsuk W. 2002: Fungal chitosan production and its characterization. Lett. Appl. Microbiol. 35 17—21.
16. Socha R. Jegorov A. 2014:Encyclopaedia of Medicinal Mushrooms (In Czech). Academia Prague 768 pp.
17. Tsai S. Tsai H. and Mau J. 2007: Antioxidant properties of Agaricusblazei Agrocybecylindracea and Boletusedulis. LWT — Food Science and Technology 40 1392—1402.
18. Turkoglu A. Duru M. E. Mercan N. Kivrak I. Geyer K. 2007: Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill. Food Chem. 101 267—273.
19. Industrial Property Office of the Slovak Republic Patent No. 285 062. 2006: The Way of Preparation of beta-13/16 (14)-glucan From the Oyster Mushroom (Pleurotus ostreatus) (In Slovak). Owners: Doboly Tibor Dobolyová Ľubica. The Slovak Republic.
20. Watanabe N. Obuchi T. Tamai M. Arak H. Omura S. Yang Y. S. et al. 1990: A novel N6-substituted adenosine isolated from mi huanjun (Armilleria mellea) as a cerebral-protecting compound. Planta Med. 56 48—52.
21. Waterhouse A. L. 2003: Determination of total phenolics. Current Protocols in Food Analytical Chemistry. New York John Wiley and Sons Inc II.1.1—II.1.8.
22. Wong J. Y. Chye F. Y. 2009: Antioxidant properties of selected tropical wild mushrooms. J. Food Comp. Anal. 22 26—277.