DOI: 10.11118/978-80-7701-100-6-0441

BEHIND THE LABEL - CHEMICAL AND BIOACTIVE CHARACTERIZATION OF WHITE BUTTON AND OYSTER MUSHROOMS FROM RETAIL SOURCE

Jana Šic Žlabur¹, Ivan Širić¹, Ivica Kos¹, Sanja Radman¹

¹ University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia

This study aimed to comparatively analyze the chemical composition and antioxidant capacity of white button mushrooms (Agaricus bisporus) and oyster mushrooms (Pleurotus ostreatus) from the Croatian market. The two species differed significantly in total titratable acidity, with oyster mushrooms showing slightly higher values (0.147%), while dry matter content (average 8.61%) and pH (5.2) did not differ significantly. Significant differences were observed in ascorbic acid content, with oyster mushrooms (11.60 mg·100 g⁻¹ fresh weight) containing significantly more than white button mushrooms. In contrast, white button mushrooms exhibited significantly higher total phenolic content (91.85 mg GAE·100 g⁻¹ fresh weight) and non-flavonoid phenols (35.28 mg GAE·100 g⁻¹ fresh weight), whereas total flavonoid content was higher in oyster mushrooms (61.31 mg GAE·100 g⁻¹ fresh weight). Antioxidant capacity was assessed using ABTS and FRAP assays. FRAP measurements indicated significantly higher antioxidant capacity in white button mushrooms, whereas no significant differences were observed with the ABTS assay. Overall, these results highlight species-specific differences in the chemical composition and bioactive properties of white button and oyster mushrooms, providing valuable information regarding their nutritional and functional characteristics.

Keywords: cultivated mushrooms, chemical composition, ascorbic acid content, total phenol content, antioxidant capacity

pages: 441-448, online: 2026