Change of Total Phenolic Substance, Total Flavonoid Substance, Ergothioneine Concentration, Antioxidant and Antibacterial Properties in Edible Mushrooms Under The Influence of UV-B Radiation

Aim of study: This study investigated the effects of UV-B radiation on antioxidant, phenolic and flavonoid, ergothioneine, amino acids, and antimicrobial properties in four edible mushroom species. Area of study: The mushrooms were verified according to their microscopic and macroscopic features at Kastamonu University, Faculty of Forestry. Material and method: DPPH measurements, total phenolic, total flavonoid, ergothioneine, and amino acid analyses, antibacterial measurements were also performed for mushroom extracts. Main results: Results showed that low UV-B enhanced antioxidant and antibacterial activities, with L. edodes and P. ostreatus exhibiting the highest antioxidant levels. P. eryngii showed a steady increase in phenolic and flavonoid contents. Ergothioneine and glutamic acid concentrations peaked under low UV-B. Research highlights: The findings indicate that UV-B exposure significantly influences the biochemical properties of mushrooms.