Comparison of Antioxidant Potentials of the Wild and Cultivated Forms of Edible Pleurotus ostreatus and Agaricus bisporus Mushrooms

The present study aimed to determine the Total Antioxidant Status (TAS), Total Oxidant Status (TOS) and Oxidative Stress Index (OSI) of the wild and cultivated forms of edible Pleurotus ostreatus and Agaricus bisporus mushrooms. Wild and cultivated mushroom samples were extracted with ethanol using a soxhlet device. TAS, TOS and OSI values were determined using Rel Assay Diagnostics kits. The study findings demonstrated that antioxidant and oxidant potentials of the wild mushrooms were higher than cultivated form. However, it was determined that the oxidative stress status of the cultivated forms was more adequate. In conclusion, it was determined that both the wild and cultivated forms of the mushrooms used in the study had antioxidant potential