Proximate composition, polyphenol quantification, and antioxidant activity of the edible mushroom Agaricus campestris L. "k allampa

Mushrooms are used in human nutrition for their dietary, antioxidative, and therapeutic properties resulting from the presence of phenolic compounds and organic acids responsible for their high nutritional value, peculiar flavor, and aroma, gaining acceptance by consumers seeking healthier alternatives. Agaricus campestris L., known as field mushroom, is widely consumed in the Peruvian Andes. The present research aimed to analyze the proximate composition in the dried and ground samples of A. campestris and to quantify the polyphenols and antioxidant activity of the 40°, 70°, and 90° ethanolic extracts. The proximate composition was determined using AOAC methods. Polyphenol content was estimated using the Folin-Ciocalteu method. Antioxidant activity was determined using the DPPH free radical inhibition method. Results included a moisture content of 81.10 ± 0.23%, fat at 1.90 ± 0.01%, fiber at 2.80 ± 0.05%, and protein at 6.80 ± 0.16%. The 70° ethanolic extract showed the highest antioxidant activity with an IC50 of 1.15 mg mL-1 and a phenolic content of 10.42 ± 0.07 mg GAE g-1. These results demonstrate that A. campestris is a source of antioxidant bioactives with potential value as a functional food.