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F. Batool, M. S. Sabir, J. B. T. Rocha, A. S. Shah, S. Z. Saify and D. S. Ahmed, “Evaluation of Antioxidant and Free Radicalscavenging Activities of Fruit Extract from Zanthoxylum alatum: A Commonly Used Spice from Pakistan,” Pakistan Journal of Botany, Vol. 42, No. 6, 2010, pp. 4299-4311.

has been cited by the following article:

• TITLE: A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera Cantharellus and Afrocantharellus from Tanzania

  AUTHORS: Donatha Damian Tibuhwa

  KEYWORDS: Antioxidant Activity; Fresh Mushrooms; Sun-Dried Mushrooms; Afrocantharellus; Cantharellus; 1, 1-Diphenyl-2-picrylhydrazyl

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.2, January 20, 2014

  ABSTRACT: Cantharellus and Afrocantharellus mushrooms are widely consumed in both fresh and dry forms. However, their antioxidant and whether their values changing with drying processes are not known. This study establishes their values and the effect of sun drying on their quality and quantity. Methanolic extracts of five Cantharellus and two Afrocantharellus species were investigated. The investigation used (1,1-diphenyl-2-picrylhydrazyl radical) DPPH as a substrate to determine radical scavenging abilities. Further quantitative analyses for carotenoids, flavonoid, total phenolic compounds and vitamin C content were done using spectrophotometric assay at 515 nm. Comparatively, fresh mushroom had higher vitamin C and Lycopene contents than their dry counterparts with β-carotene. Flavonoid and phenolic compounds were higher in dry forms than those in their fresh counterparts. Radical scavenging ability also varied with fresh forms depicting higher activity compared to dry forms. The variation was low in Afrocantharellus species (0.8% and 0.99%) while it was higher in Cantharellus species (24.12% and 7.52%). The highest ability was observed in fresh forms of Cantharellus pseudocibarius (EC50 50 = 0.4 mg/ml) was from dry form of Cantharellus rufopunctatus. This shows that studied mushrooms are rich in antioxidants and their quality and quantities are affected differently in both forms. Both dry and fresh mushrooms are potential sources of natural antioxidants. The portrayed high scavenging ability by these mushrooms envisages promoting them into potential nutraceutics.