Radical scavenging activities, endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europe

Edible mushrooms are a good source of antioxidants. Methanol extracts of mushrooms such as Pleurotus sp., Agaricus bisporus, Morchella esculenta, Boletus edulis (approx. 2 mg mL−1) showed a high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity close to 90%. Water extracts showed even higher antioxidant activity. In this case, B. edulis, Lentinus edodes and Amanita cesarea showed the highest 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) scavenging activity at approx. 0.14 mg mL−1. Other mushrooms such as Lactarius deliciosus and Cantharellus cibarius showed lower antioxidant activity in both extracts. Oxidative enzymes (peroxidases and polyphenol oxidases) present in the water fractions reduced their antioxidant activity by different extents since the phenols responsible for the antioxidant activity were not only those substrates of the oxidative enzymes. Other phenolic compounds and low‐molecular‐weight compounds were also involved in the antioxidant activity and differed depending on mushroom species.