Antioxidative Activity of Selected Bosnian Mushrooms

Recent research indicates that radicals, such as oxygen’s and nitrogen’s, are major factors in oxidative stress reactions and has a significant impact on the development of degenerative and inflammatory disorders. Molecule which oxidizes itself and thus protects against oxidation of human cells and tissues or sensitive components in dietary products are named as antioxidant. For the above, we examined selected wild mushrooms that are traditionally used in Bosnian rural areas as food and medicine. The mushrooms Tricholoma georgii, Craterellus cornucopioides and Laetiporus sulphureus were examined by carrying out different assays of the reactivity of the mushroom samples against different oxidants. The spectrophotometric method was used for measurement of the complete phenols and complete flavonoids in the methanol: water extracts of the tested mushrooms. The antioxidative activity of the extracts of the examined mushrooms was evaluated by measuring their capacity to neutralize radicals: DPPH*, ABTS*, OH*,O2*−, NO*, and to reduce the Fe3+-TPTZ complex. The complete phenols content, flavonoids content and obtained values of antioxidative activity against various radicals, in the studied wild mushrooms indicate a significant health potential of these mushrooms, which are very widely distributed in bosnian mountains.