Journal of Bioanalysis & Biomedicine

Chemical and Antioxidant Potential of Agaricus sylvaticus Mushroom Grown in Brazil

Abstract

Joice Vinhal Costa, Maria Rita Carvalho Garbi Novaes and Eduardo Ramirez Asquieri

The chemical characterization of Agaricus sylvaticus (A. sylvaticus) cultivated in Brazil is necessary to determine nutritional and pharmacological substances in order to guarantee its safe use as food or herbal medicine. The objective of this study was to determine the chemical composition and assess the antioxidant potential of A. sylvaticus fungi grown in Brazil. Through this study it was able to observe the rich chemical composition of A. sylvaticus, highlighting the variety and amount of minerals as well as the high protein content of this fungus. It was also observed the great antioxidant potential of the aqueous, alcoholic and ethereal A. sylvaticus mushroom extracts, emphasizing the alcoholic extract, which testifies the extraordinary benefits of this fungus in diet, since antioxidants prevent premature aging and various types of cancer as well. The composition of A. sylvaticus mushroom displayed differences when compared to the chemical composition of the same fungus in other studies and with other Agaricales fungi.