Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

► Antioxidant potential of the most consumed fungi species was evaluated. ► Fruiting bodies revealed higher antioxidant properties than their mycelia. ► Agaricus bispous (brown) was the mushroom with the highest antioxidant potential. ► Lentinula edodes was the mycelium with the highest reducing power. ► Phenolic compounds were detected both in mushrooms and mycelia.