Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)

Figures & data

Table 1 Enzymatic antioxidant properties and total phenol content of Pleurotus florida, Pleurotus pulmonarius and Pleurotus citrinopileatus. Values expressed as means ± standard deviation (n = 5).

Pleurotus spp.	Enzymatic antioxidant activity
	Catalase (CAT, units g^−1 dw)	Peroxidase (ΔA g^−1 min^−1)	Superoxide dismutase (SOD, units g^−1 dw)	Total phenol (μg catechol g^−1 dw)
P. florida	1116 ± 4	18.76 ± 2.90	347.5 ± 0.06	119 ± 1.6
P. pulmonarius	2264 ± 4	15.12 ± 1.61	260.4 ± 0.08	83 ± 1.6
P. citrinopileatus	1128 ± 2	14.14 ± 1.60	203.7 ± 0.01	64 ± 1.6

Fig. 1 Reducing power of Pleurotus florida, P. pulmonarius and P. citrinopileatus in comparison with ascorbic acid. Values expressed as means ± standard deviation (n = 5).

Fig. 2 Chelating ability of Pleurotus florida, P. pulmonarius and P. citrinopileatus in comparison with EDTA and citric acid. Values expressed as means ± standard deviation (n = 5).