A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera &amp;lt;i&amp;gt;Cantharellus&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Afrocantharellus&amp;lt;/i&amp;gt; from Tanzania

Tibuhwa, Donatha Damian

doi:10.4236/fns.2014.52026

Cited by 12 publications

(18 citation statements)

References 37 publications

(37 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lycopene is known to be the most efficient singlet oxygen quencher compared with a variety of carotenoids and α-tocopherol in vitro (Tibuhwa, 2014). In this study, the content of β-carotene differed considerably with P= 0.000 between the mushroom species, ranging from 5.35±0.68 mg 100 g -1 to 48.15±1.04 mg 100 g -1…”

Section: Lycopene and β-Carotene Content (Carotenoids)mentioning

confidence: 78%

“…Phenolic compounds in the each mushroom extracts was estimated by using Folin-Ciocalteu assay, based on procedures described by Tibuhwa (2014). Each 0.1 g of extract was diluted with 5 ml of methanol.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

“…The qualitative assays were performed according to the procedure described by Jaita et al (2010) and Tibuhwa (2014). A series of extracts of methanol (0.006 -0.3 mg/ml) were prepared.…”

Section: Dpph Free Radical Scavenging Activity Assaysmentioning

confidence: 99%

“…Extraction was performed according to the method of Tibuhwa (2014). The powdered mushrooms were extracted with 250 ml of methanol.…”

Section: Sample Extractionmentioning

confidence: 99%

See 3 more Smart Citations

Antioxidant properties of seven wild edible mushrooms from Tanzania

Hussein¹,

Tibuhwa²,

Mshandete³

et al. 2015

Afr. J. Food Sci.

View full text Add to dashboard Cite

Consumption of mushroom has increased remarkably because of their desirable aroma, taste and high nutritional content. Wild edible mushrooms (WEM) are well known for their nutritious and antioxidant properties. This study was conducted to measure and compare the antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) of six WEM from selected indigenous Tanzanian forests and one domesticated grown form in methanolic extracts. Results show that among the seven mushroom species extracts, the methanolic extract from Auricularia judae showed the most potent radical scavenging activity of 93.33% while Panus conchatus revealed lowest antioxidant activities of 46.53%. The strongest EC 50 was observed in Auricularia judae 0.08 mg/ml while weakest was in P. conchatus >0.3 mg/ml. Nevertheless total phenolics in the methanolic extracts were the highest in P. tenuiculus (431.03±3.63 mg GAE/100 g) and lowest in Macrolepiota procera (136.21±0.98 mgGAE/100 g). Lentinus squarrosulus possessed highest content of β-carotene and flavonoids were 48.15±1.04 mg/100 g and 25.62±1.78 mg/100 g, respectively meanwhile the lowest concentration was found in wild L. sajorcaju 5.35±0.68 mg/100 g and 2.49±1.28 mg/100 g, respectively. Comparatively, domesticated mushroom showed higher scavenging ability of 76.61% than its wild counterparts 62.94%. In conclusion, high antioxidant activity in methanolic extract of WEM due to presence of phenolic content can potentially be used as a source of natural antioxidants.

show abstract

Section: Lycopene and β-Carotene Content (Carotenoids)mentioning

confidence: 78%

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

“…The qualitative assays were performed according to the procedure described by Jaita et al (2010) and Tibuhwa (2014). A series of extracts of methanol (0.006 -0.3 mg/ml) were prepared.…”

Section: Dpph Free Radical Scavenging Activity Assaysmentioning

confidence: 99%

“…Extraction was performed according to the method of Tibuhwa (2014). The powdered mushrooms were extracted with 250 ml of methanol.…”

Section: Sample Extractionmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant properties of seven wild edible mushrooms from Tanzania

Hussein¹,

Tibuhwa²,

Mshandete³

et al. 2015

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…16 Each 100 μl of S. commune extract was mixed thoroughly with 900 μl of 10% Folin-Ciocalteau reagent and left to stand for 8 min at room temperature. Then 400 μl of 7.5% (w/v) sodium carbonate was added to the mixture and was agitated for further 60 min in the dark.…”

Section: Determination Of Total Phenolic Contentsmentioning

confidence: 99%

The Effect of Coconut Water and Boiling on Antioxidant Activity and Total Phenolic Contents in Schizophyllum commune Fr.

Wanna¹,

Sudhadham²

2018

View full text Add to dashboard Cite

Context: Schizophyllum commune Fr., a split gill mushroom has been acknowledged for its medicinal properties. Aims: The present study was to evaluate the effect of coconut water and boiling on antioxidant activity and total phenolic contents in Schizophyllum commune Fr. Settings and Design: The experiment was completely randomized design (CRD) using tender and mature coconut water compared to synthetic hormone at concentration of 50% and 100% in volume of 5 and 10 ml. The first group is fresh mushrooms and the second group is boiled mushroom then was dried in hot air oven at 45°C for 48 hr. Materials and Methods: The S. commune was extracted with ethanol and then was evaluated the scavenging activity by DPPH and FRAP assay and Folin-Ciocalteau method was used to determine total phenolic contents. Statistical analysis used: The data were recorded as means ± standard deviations and analyzed by using SPSS version 21. The mean values of data were subjected to a oneway analysis of variance (ANOVA) and the significance of the difference between means was determined by the Tukey's multiple comparison tests at 95% least significance difference (p< 0.05). Pearson correlation coefficient was used to determine the relationship between the antioxidant activity and total phenolic contents in sample extracts. Results: In fresh mushroom group showed higher antioxidant activity and total phenolic contents than boiled mushroom group. When compared to a loss of antioxidant activity and total phenolic contents after boiling only the experiments with coconut water found that tender coconut water 50% of 5 ml has the lowest of loss in TEAC and total phenolic contents as 9.28% and 9.85% respectively. Mature coconut water 100% of 10 ml has the lowest of loss in FRAP as 2.77% and followed by tender coconut water 50% of 5 ml as 4.82% which were lower than control treatment but similar with synthetic hormone of 5 ml. The relationship between antioxidant activity and total phenolic contents of mushrooms was low in both groups. Conclusion: It concluded that tender coconut water 50% of 5 ml could maintain the antioxidant properties and total phenolic compounds in S. commune. Key-words: Antioxidant, Free radicals, Total phenolic contents, Coconut water, Schizophyllum commune Fr. Key Messages: The tender coconut water 50% of 5 ml was suitable for holding the antioxidant properties and total phenolic contents and also boiling affect to loss of antioxidant compounds in S. commune. The findings from this study provide information for alternative selection of coconut water as natural hormone.

show abstract

Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand

Butkhup

Samappito

Jorjong

2017

Food Sci Biotechnol

View full text Add to dashboard Cite

Twenty-five wild edible mushrooms from Northeastern Thailand were analyzed for their antioxidant activities, proteins, sugars, β-glucan, and phenolic profiles. Results showed that and exhibited the greatest scavenging activity (83.07 and 86.60%) and reductive power (9.79 and 8.42 g Fe(II)/kg, respectively). recorded the highest content of (+)-catechin and naringenin (13.40 and 0.74 g/kg dw), with the highest amount of quercetin and quercetin-3--rutinoside (1.82 and 1.16 g/kg dw, respectively). Both and also exhibited the greatest amounts of β-glucan (125.23 and 344.43 g/kg dw) and protein (343.30 and 452.20 g/kg dw, respectively) among the mushroom species evaluated. Results suggested that both and were a good source of healthy compounds, namely β-glucan and flavonoids, and could be used to mitigate diseases involving free radicals.

show abstract

A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera <i>Cantharellus</i> and <i>Afrocantharellus</i> from Tanzania

Cited by 12 publications

References 37 publications

Antioxidant properties of seven wild edible mushrooms from Tanzania

Antioxidant properties of seven wild edible mushrooms from Tanzania

The Effect of Coconut Water and Boiling on Antioxidant Activity and Total Phenolic Contents in Schizophyllum commune Fr.

Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand

Contact Info

Product

Resources

About