Antioxidant properties in preparation of mushrooms

Gljive su značajan izvor različitih sekundarnih metabolita, uključujući i različite polifenolne spojeve koji imaju izražena antioksidacijska svojstva. U ovom radu provedena su istraživanja na pet preparata gljiva u praškastom obliku. Antioksidacijski kapacitet određivan je uporabom DPPH (2,2-difenil-1-pikrilhidrazil radikal) i FRAP (eng. Ferric Reduction Antioxidant Power) metoda, a udjeli ukupnih polifenola određeni su metodom s Folin – Ciocalteau reagensom. Antioksidacijski kapacitet uzoraka, određen DPPH metodom, kretao se u rasponu od 1,12 do 4,47 mM Trolox/g preparata, dok se antioksidacijski kapacitet određen FRAP metodom kretao u rasponu od 3,08 do 10,04 mM Fe2+/g preparata. Udjel ukupnih polifenola u ekstraktima gljiva određen pomoću Folin – Ciocalteau reagensa kretao se u rasponu od 4,74 do 20,50 mg GAE/g preparata.Mushrooms are an important source of various secondary metabolites, including a variety of polyphenolic compounds that have marked antioxidant properties. In this work, conducted research on five preparations of mushrooms in powder form. Antioxidant capacity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and FRAP (Ferric Reduction Warner Antioxidant Power) methods, and the content of total polyphenols were determined by the Folin - Ciocalteu reagent. Antioxidant capacity of the samples, determined by DPPH method, ranged from 1,12 to 4,47 mM Trolox / g products, while the antioxidant capacity determined by FRAP method ranged from 3,08 to 10,04 mM Fe2 + / g products. Share of total polyphenols in extracts of mushrooms is determined by the Folin - Ciocalteu reagent ranged from 4,74 to 20,50 mg GAME / g products