Evaluation of Antioxidant Activity, Anti-Lipid Peroxidation Effect and Elemental Impurity Risk of Some Wild Agaricus Species Mushrooms

Abstract

BackgroundMushrooms are natural antioxidant sources that have been consumed as food from past to present and have a nutraceutical effect thanks to the bioactive components they contain. The aim of this study is to comparatively evaluate the antioxidant activity, total phenolic content (TPC) and lipid peroxidation (LPO) inhibition effect of three mushroom species (A. bernardii, A. bresadolanus and A. cupreobrunneus) belonging to the Agaricus genus and to perform the carcinogenic and noncarcinogenic risk assessment of toxic elements such as cadmium (Cd), lead (Pb), arsenic (As) and mercury (Hg) in mushrooms.ResultsThe highest antioxidant activity (12.85 mg/mL), TPC (993.04 mg GAE/100 g), and LPO inhibition effect (2.50 mg/mL) were detected in A. bresadolanus mushroom. The lowest content of bioactive compounds was measured in A. cupreobrunneus mushroom. The range of Cd, Pb, As, and Hg levels detected in the three mushroom species were 1775.54-7521.61 mu g/kg, 1176.87-2377.37 mu g/kg, 15201.26-3092.53 mu g/kg and 147.86-576.53 mu g/kg, respectively. The THQ value of As in A. bresadolanus was found to be higher than 1. The HI values of A. bernardii, A. cupreobrunneus and A. bresadolanu were 1.29, 0.98 and 5.57, respectively. The CR values of Cd, As, and Hg were found to be around 10- 4 in A. bernardii, A. cupreobrunneus, and A. bresadolanus. Meanwhile, the CR levels of Pb were found to be around 10- 6 in the three mushrooms. The HI value for non-carcinogenic risk assessment was higher than 1, and the CR for carcinogenic effect was around 10- 4, indicating that consumption of these mushrooms poses a risk to human health.ConclusionsIt is thought that the elemental impurity levels in the analysed edible mushroom species were found to be at a risk potential level, and despite their antioxidant properties, uncontrolled consumption of wild edible mushrooms may cause serious risks. In order to minimize these risks, metal risk assessment studies should be continued in addition to the antioxidant effects and health-beneficial properties of mushrooms.