Beta-glucan content and antioxidant activities of mushroom-derived food supplements

Milica Zrnić Ćirić, Nevena Dabetić, Vanja Todorović, Jelena Đuriš, Bojana Vidović

Abstract


Due to the presence of numerous bioactive compounds, including polysaccharides and polyphenols, mushroom-based food supplements have been claimed to have many beneficial health effects. Despite the popularity, concerns have been raised over the quality of mushroom products in recent years, parti­cularly regarding their non-standardized chemical composition.  In this study, we analyzed β-glucan and total phenolic contents, as well as the antioxidant potential of mushroom-derived supplements available in the Serbian market. The obtained results, revealing considerable differences in β-glucan and total polyphenol contents among these products, reflect variations in mushroom species, forms and recommended dosing regimens. A correlation between the total phenolic content and antioxidant activity was observed. The presence of other active ingredients, such as vitamin C, has contributed to antioxidant variability among analyzed products. The obtained results indicate the need for the standardization of mushroom-derived food supplements to ensure their claiming effects.


Keywords


polysaccharides; polyphenols; powders; extracts; standardization

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DOI: https://doi.org/10.2298/JSC190701121Z

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