Antioxidant capacity and polyphenolic content of dried wild edible mushrooms from Poland

In this study 6 species of wild edible mushrooms were evaluated in terms of their total phenolic content and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical and ferric reducing antioxidant power assay methods. The mushrooms, namely Armillaria mellea, Cantharellus cibarius, Lactarius deliciosus, Leccinum aurantiacum, Suillus luteus, and Boletus badius, were dried using both freeze drying and convection drying at 50°C. The amounts of phenolic compounds varied from 3.0 ± 0.1 to 12.8 ± 0.4 mg gallic acid equivalents/g dry weight (for water extracts) and from 2.4 ± 0.1 to 11 ± 0.5 mg gallic acid equivalents/g dry weight (for ethanolic extracts). The species that presented the highest antioxidant potential were B. badius and S. luteus. The impact of hot-air drying on the antioxidant activity of water and ethanolic extracts was evaluated. We demonstrated that hot-air drying may have either a negative or positive influence on phenolics and antioxidant activity, depending on the mushroom species. However, a negative effect was more frequent.