Extraction of Phenolic Compounds from Oven and Microwave Dried Mushrooms (Agaricus bisporus and Pleurotus ostreatus) by Using Methanol, Ethanol and Aceton as Solvents

Mushrooms can be native, less handled and readily present source of natural antioxidants. In this study, dried Agaricus bisporus and Pleurotus ostreatus were extracted with 80 % methanol, ethanol and acetone seperately. Total phenolics and antioxidant acitivities of extracts were determined by Folin-Ciocalteu method and DPPH and FRAP methods, respectively. The highest total phenolic contents were 31727 mg GAE (on d.b.), 33201 mg GAE (on d.b.) in methanolic extract of non-dried A. bisphorus and P. ostreatus respectively. The percentage of the DPPH radical-scavenging activity (DPPH-RSA) of dried P. ostreatus was 98% (on d.b.) in methanolic extract. Ferric reducing antioxidant power of dried P. ostreatus had highest level (0.35 mM Trolox, on d.b.) in methanol extraction. Total phenolic compounds and antioxidant acitivities were not affected by microwave power and conventional drying temperature.