Enzymatic and non-enzymatic antioxidant activities of Lepiota procera and Lactarius deterrimus species from Anatolia

The evaluation of antioxidant capacities of two different wild edible mushrooms, Lepiota procera and Lactarius deterrimus, was investigated by using enzymatic and non-enzymatic antioxidant activities. For non-enzymatic antioxidant activities, reducing powers, total phenol and flavonoid contents of two wild edible mushrooms, L. procera and L. deterrimus, were carried out in three distinct solvent (methanol, ethyl acetate and n-hexane) systems. For all experiments, methanol extracts showed the highest activities. The antioxidant capacities of mushroom extracts were also studied by performing two complementary tests: β-carotene/linoleic acid and DPPH scavenging methods. Both the strongest phenolic and flavonoid contents were obtained with the methanol extract of L. deterrimus. The reducing power was also revealed, and for all species, methanol and ethyl acetate extracts showed high reducing activities. Enzymatic antioxidant activities (polyphenol oxidase, peroxidase, catalase, and superoxide dismutase) were also determined for L. procera and L. deterrimus. The results exhibited that L. deterrimus possesses significantly higher enzymatic antioxidant activities than L. procera.