Flavour components and antioxidant properties of several cultivated mushrooms

Three mushrooms, Clitocybe maxima, Pleurotus ferulae and Pleurotus ostreatus grey strain were used to study their flavour components and antioxidant properties. The volatile flavour components found comprised of six eight-membered carbon compounds and two aromatic compounds. The content total of soluble sugars and polyols was 125–270 mg/g. The content of monosodium glutamate-like components was 1.76–8.89 mg/g. The contents of flavour 5′-nucleotides ranged from 1.89 to 7.59 mg/g. Based on the results obtained, three mushrooms possessed highly intense umami taste. Ethanolic extracts were more effective in the inhibition of conjugated diene and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, whereas hot water extracts were more effective in the scavenging ability of hydroxyl radicals. EC₅₀ values were less than 14 and 30 mg/ml for ethanolic and hot water extracts, respectively, indicating that the three mushrooms were relatively effective as they exhibited antioxidant properties, despite having scavenging abilities for hydroxyl radicals. Phenols were the major antioxidant components and the total contents were 5.10–11.1 mg gallic acid equivalents/g.