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 are claimed to have many beneficial health effects. Despite their popularity, con­cerns have been raised in recent years over the quality of mushroom products, parti­cularly regarding their non-standardized chemical composition. In this study, the β-glucan and total phenolic contents, as well as the antioxidant pot­ential of mushroom-derived supplements available on the Serbian market were analyzed. 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 the 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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