Nutritional value and antioxidant activity of Agaricus bisporus, Lentinula edodes and Pleurotus ostreatus mushrooms.

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Citation abstract

The increase in mushroom production is driven by the versatility of these fungi to develop in various substrates. This study compared the macronutrients, micronutrients, total phenolic content, flavonoid content and antioxidant activity of Button, Portobello, Shiitake, and Oyster mushrooms cultivated on different commercial substrates. Results were expressed on a dry weight basis. Proteins (16-22%), carbohydrates (30-51%), and fiber (17-43%) were the predominant macronutrients, while lipids, total sugars, and ash were present in smaller amounts. Major elements included phosphorus (509-1004 mg/100 g), magnesium (107-154 mg/100 g), and calcium (14-48 mg/100 g). Button showed the highest phosphorus, copper (2.55 mg/100 g), caloric value (1253 kJ/100 g), carbohydrates, and the lowest fiber. Portobello had higher ash content (13%), while Shiitake exhibited the highest fiber, magnesium, manganese (2.34 mg/100 g), zinc (7.22 mg/100 g), and lower carbohydrate. Oyster was distinguished by its high protein and iron content (8.77 mg/100 g). Button had the highest phenolics, flavonoids and antioxidant activity (ABTS+, DPPH-, and FRAP). All mushrooms were rich in proteins, fiber, elements, and phenolic, with distinct profiles influenced by substrates. These results highlight their potential as sources of nutrients and bioactive compounds for the functional food industry, contributing to sustainable plant-based diets as antioxidant-rich options.