Antioxidant Activities of Methanolic Extracts From Ten Pleurotus Species

Abstract

The antioxidant activities of methanolic extract from mycelia of ten Pleurotus species were investigated. The main aim of this study was to evaluate and compare the antioxidant activities of methanolic extracts of mushroom mycelium of ten Pleurotus species by three different methods. The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, reducing power, chelating effect on ferrous ion and phenolic content of mycelial extract of ten edible mushrooms were analyzed. P. sajor-caju showed highest free radical scavenging activity (92.05 %) and reducing power (1.082 %) at 8 mg/ml concentration. P. citrinopileatus showed highest percentage of chelating effect on ferrous ion (90.66 %). The lowest EC50 value of free radical scavenging activity was found in P. sapidus which indicated strongest ability of the mycelial extract to act as DPPH radical scavenger. The lowest chelating effect on ferrous ion was noticed in P. sajor-caju but EC50 of reducing power was much lower than the synthetic antioxidant (BHT). The revealed data showed that mycelia of all studied Pleurotus species possessed potent antioxidant activity and their inclusion in the diet may help to prevent diseases caused by oxidative damage.

Evaluation of Basidiomycetes Wild Strains Grown in Agro-Industrial Residues for Their Anti-Tyrosinase and Antioxidant Potential and for the Production of Biocatalysts

“…This may be explained by the different composition of biologically active substances between the mycelia obtained from submerged cultures and the fruiting bodies obtained by solid-state cultivation [23]. Our findings were mostly in agreement with those reported previously [24,25], showing a moderate to low DPPH scavenging activity of P. citrinopileatus mycelium when compared to other Pleurotus species.…”

Comparative contemplation on the growth, productivity and biological efficiency of Pleurotus florida cultivated on agro-industrial waste

“…The pure mycelial culture was obtained from the basidiocarp and maintained on potato dextrose agar (PDA) medium. The specimen was dried in hot air oven (Model: ROV/DG) at a constant temperature of 40-45°C for 24 hours and sealed in a marked polyethylene bag w ith 1, 4dichlorobenzene for further analysis (Debnath et al 2017).…”

“…The Food and Agriculture Organization (FAO) recommends edible mushrooms as a protein supplement (Alam et al 2007). Edible mushrooms are enriched with high carbohydrates and protein, and low in fat, high in vitamins B, D, K, A, and C (Alam et al 2007, Debnath et al 2017; Barman et al, 2018). Mushrooms possess enormous medicinal properties and are effective against certain life-threatening diseases.…”