In: Sydowia 73, (2021): 163-170; ISSN 0082-0598, DOI 10.12905/0380.sydowia73-2020-0163, Published online on December 11, 2020

Endogenous components with reductive capacity of Agaricus bisporus mushroom cultivars

Erika Mikola1,*, András Geösel2, Zsuzsa Jókai1, Kinga Komka3, Éva Stefanovits-Bányai1 & Marietta Fodor1,*

1 Institute of Food Quality, Safety and Nutrition, Department of Applied Chemistry,
Faculty of Food Science, Szent István University, H-1118 Budapest, Villányi Str 29-43, Hungary
2 Institute of Sustainable Horticulture, Department of Vegetable and Mushroom Growing,
Faculty of Horticulture Science, Szent István University, H-1118 Budapest, Ménesi Str. 44., Hungary
3 Department of Chemical and Environmental Process Engineering, Budapest University of Technology and Economoics,
H-1111 Budapest, Mu?egyetem Whf. 3, Hungary

*e-mails: Mikola.Erika@etk.szie.hu; Fodor.Marietta@szie.hu

Mikola E., Geösel A., Jókai Zs., Komka K., Stefanovits-Bányai É. & Fodor M. (2020) Endogenous components with reductive
capacity of Agaricus bisporus mushroom cultivars. – Sydowia 73: 163–170.

A current scientific challenge is to describe the activity of the characteristic endogenous components and some physiologically
important enzymes of cultivated mushroom species/varieties. The well-known beneficial effects of Agaricus bisporus are
due to its components of reductive capacity and its enzymatic defense against stress. During our research we investigated and
characterized the reductive capacity of Agaricus bisporus mushroom cultivars, and defined the enzymatic activity (peroxidase,
polyphenol oxidase) contributing to the antioxidant defense and that of the total polyphenol content known from non-enzymatic
defense by using a method based on ferric reductive capacity (FRAP). Based on the investigated characteristics our aim was to
compare the quantity of bioactive endogenous components of Agaricus bisporus mushroom varieties and thus select the best
cultivars. As a result of our research a significant difference was detected among the different varieties concerning their endogenous
component with reductive capacity. Through analysis of the connections, the cultivars with the best characteristics were
selected.

Keywords: Edible mushroom cultivars, POD, PPO, FRAP.