Evaluation of the antioxidant activity of five indigenous wild edible ghanaian mushrooms

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3. 3Figure 1: Global production of mushrooms in metric
tonnes (USITC, 2007).

4. 4Figure 2: Global production of mushrooms in metric
tonnes (USITC, 2007)

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Figure 4. Causes and consequences of free
radicals (Ferreira et al., 2009).

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9. 9Figure 5: Cultivated control (Pleurotus
ostreatus) and Volvariella volvaceae

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Figure 6: Volvariella sp and Termitomyces
shimperi

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Figure 7: Auricularia auricularis and
Termitomyces shimperi

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Figure 8: Free radical scavenging activity of
Standard BHT.

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Figure 9: Free radical scavenging activity of aqueous
and ethanolic extracts of Pleurotus ostreatus.

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Figure 10: Free radical scavenging activity of
aqueous and ethanolic extracts of Volvariella sp.

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Figure 11: Free radical scavenging activity of
aqueous and ethanolic extracts of Termitomyces
shimperi.

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Figure 12: Total phenolic content of
mushroom extracts

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Figure 13: Glutathione content of
mushroom extracts

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